Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

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

Food Chemistry, Food Analysis, Soluble Nitrogen +6

The proteolytic system of lactic acid bacteria revisited: a genomic comparison

Mengjin Liu, Jumamurat R. Bayjanov, Bernadet Renckens et al. · BMC Genomics · 2010 · 362 citations · Full text

Antioxidant activity and water-holding capacity of canola protein hydrolysates

Nichole Cumby, Ying Zhong, M. Naczk et al. · Food Chemistry · 2007 · 335 citations

Food Chemistry, Nutrition, Biochemistry +3

Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

Marco Gobbetti, Fabio Minervini, Carlo Giuseppe Rizzello · International Journal of Dairy Technology · 2004 · 266 citations

Peptide Engineering, Peptide Science, Peptide Therapeutics +16

Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

Lydia Ong, A. Henriksson, Nagendra P. Shah · International Dairy Journal · 2005 · 259 citations

Probiotic, Probiotic Cheddar Cheese, Lactic Acid Bacteria +7