Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.

Bioactive peptides: Production and functionality

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A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250

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Advances in the study of proteolysis during cheese ripening

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Rheological Evaluation of Maturing Cheddar Cheese

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Cheese in nutrition and health

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The extracellular PI-type proteinase of Lactococcus lactis hydrolyzes beta-casein into more than one hundred different oligopeptides

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Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

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Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations

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Diversity of cell envelope proteinase specificity among strains of Lactococcus lactis and its relationship to charge characteristics of the substrate-binding region.

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Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese

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Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry

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Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process

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Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

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Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i>

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Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making

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Bovine milk procathepsin D and cathepsin D: coagulation and milk protein degradation

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Specificity of plasmin towards bovine αs2-casein

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Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

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Characterization of the Pattern of α _s1 - and β-Casein Breakdown and Release of a Bioactive Peptide by a Cell Envelope Proteinase from <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i> CRL 581

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Contribution of Native Pasture to the Sensory Properties of Ragusano Cheese

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Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1

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Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese

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Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese

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Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography–tandem mass spectrometry

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Simultaneous Presence of PrtH and PrtH2 Proteinases in <i>Lactobacillus helveticus</i> Strains Improves Breakdown of the Pure α _s1 -Casein

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Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening

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A scheme for the fractionation of cheese nitrogen and identification of principal peptides

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Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese

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The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in Cheese

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Proteolysis of β-Casein as a Marker of Grana Padano Cheese Ripening

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Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese

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Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.

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Evaluation of Bitterness in Ragusano Cheese

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Mozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis

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Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides

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Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese

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Technology to Produce Ragusano Cheese: A Survey

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Composition of Ragusano Cheese During Aging

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Identification of Peptides in Cheddar Cheese by Electrospray Ionization Mass Spectrometry

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Proteolysis of αs-Casein as a Marker of Grana Padano Cheese Ripening

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Affinage et qualité du Gruyère de Comté. IV. Etude de la protéolyse

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Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC

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The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

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The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: effect of NaCl and pH

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Proteolytic Activities of Chymosin and Porcine Pepsin on Buffalo, Cow, and Goat Whole and β-Casein Fractions

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Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

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Hydrolysis of porcine β-casein by bovine plasmin and bovine chymosin

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Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

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