Peptide Breakdown

Peptide Breakdown is a biochemical process in cheese ripening that refers to the enzymatic hydrolysis of peptides into smaller nitrogenous compounds, primarily amino acids, distinguishing it from protein degradation by targeting intermediate peptide fragments generated during proteolysis.

198

Publications

10.4K

Citations

731

Authors

248

Institutions

Publications per year

2017–2026

29

Authors

731

  1. GK
    Gayle K. Lamppa

    University of Chicago, United States

    5 publications · 524 citations

    5

    h-index

  2. RJ
    R. J. Wallace

    Lawrence Livermore National Laboratory, United States

    5 publications · 242 citations

    5

    h-index

  3. NM
    Nest McKain

    University of Aberdeen, United Kingdom

    5 publications · 299 citations

    5

    h-index

  4. FA
    Francesco Addeo

    University of Naples Federico II, Italy

    5 publications · 398 citations

    5

    h-index

  5. SR
    Stefan Richter

    University of Rostock, Germany

    4 publications · 433 citations

    4

    h-index

1–5 of 731

Venues

  1. Journal of Biological Chemistry

    JBC · 10 publications · 822 citations

    10

    h-index

  2. Applied and Environmental Microbiology

    AEM · 8 publications · 596 citations

    8

    h-index

  3. LWT

    7 publications · 230 citations

    7

    h-index

  4. Food Chemistry

    6 publications · 253 citations

    6

    h-index

  5. Journal of Agricultural and Food Chemistry

    6 publications · 367 citations

    6

    h-index

1–5