Peptide composition of enzyme-treated cheddar cheese slurries, determined by reverse phase high performance liquid chromatography

Accelerated cheese ripening with food grade proteinases

B. A. Law, ANNE S WIGMORE · Journal of Dairy Research · 1982 · 130 citations

Agriculture, Dairy Science, Food Science +17

Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci

B. A. Law, ANNE S WIGMORE · Journal of Dairy Research · 1983 · 124 citations

Agriculture, Dairy Science, Food Science +17

Relationship between Bitterness of Peptides and their Chemical Structures

Teruyoshi Matoba, Tadao Hata · Agricultural and Biological Chemistry · 1972 · 123 citations

Life Sciences, Biochemistry, Food Chemistry +16

Isolation of Bitter and Astringent Fractions from Cheddar Cheese

V.R. Harwalkar, John A. Elliott · Journal of Dairy Science · 1971 · 67 citations · Full text

Agriculture, Biochemistry, Food Science +12

Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening Process

T. Kristoffersen, E.M. Mikolajcik, I.A. Gould · Journal of Dairy Science · 1967 · 66 citations · Full text

Agriculture, Dairy Science, Food Science +14