Concepedia

Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

C. Polo, Maria‐Helena Ramos, Rosa M. Sánchez

Food Chemistry · 1985 · 50 citations · 10 references

DOI

Concepts

References

10

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

, , +10

Dansylation of amino acids for high-performance liquid chromatography analysis

Yitzhak Tapuhi, Donald E. Schmidt, Wolfgang Lindner et al. · Analytical Biochemistry · 1981 · 381 citations

, , +13

Proteolysis in Cheddar cheese: role of coagulant and starter bacteria

A. M. O'Keeffe, Patrick F. Fox, Charles Daly · Journal of Dairy Research · 1978 · 123 citations

, , +17

The quantitative measurement of whey proteins using polyacrylamide-gel electrophoresis

Robyn M. Hillier · Journal of Dairy Research · 1976 · 103 citations

, , +17

Hydrolysis of fat and protein in small cheeses made under aseptic conditions

B. Reiter, Y. Sorokin, A Pickering et al. · Journal of Dairy Research · 1969 · 98 citations

, , +17