Corredig, Milena

A standardised static in vitro digestion method suitable for food – an international consensus

Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., et al. (2014) · Food Funct.

Food composition and propertiesProteins in Food Systems

Cited by 5,824

INFOGEST static in vitro simulation of gastrointestinal food digestion

Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., et al. (2019) · Nature Protocols

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 5,199

Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticus

Tellez, A., Corredig, M., Brovko, L. Y., & Griffiths, M. W. (2010) · Journal of Dairy Research

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 70

Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

Hassan, A. N., Corredig, M., Frank, J. F., & Elsoda, M. (2004) · Journal of Dairy Research

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 46

Enzymatic Coagulation of Milk

Corredig, M., & Salvatore, E. (2016) · Advanced Dairy Chemistry

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 40

A peptidic fraction from milk fermented with Lactobacillus helveticus protects mice against Salmonella infection.

Tellez, A., Corredig, M., Turner, P. V., Morales, R., & Griffiths, M. (2011) · International Dairy Journal

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 30