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Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
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International audience
Overview
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Claims the paper makes
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Claims other papers make about this one
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The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“In mold-ripened cheeses, the proteolytic activity of P. camemberti is predominant and leads to peptide formation, which is sometimes responsible for a certain bitterness (84,85,94).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [85]
Experimental — accuracy not yet measured
Self-check
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Citations
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They are fetched later and appear here then.
References 63 · Cited by 210
Metadata
- Authors
- Lemieux, L., & Simard, R. E.
- Affiliations
- Université Laval (CA)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1992
- Volume
- 72
- Issue
- 4
- Pages
- 335-385
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2061989977
- Semantic Scholar
- e1ed0d88067b3b574bc658959696b6c0a4afdc54
- Cited by
- 210
- References
- 63
- Citations by year
- 2026: 6 · 2025: 7 · 2024: 7 · 2023: 12 · 2022: 7 · 2021: 4 · 2020: 8 · 2019: 5 · 2018: 5 · 2017: 8 · 2016: 6 · 2015: 8 · 2014: 1 · 2013: 8 · 2012: 7
- FWCI
- 1.44
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- bitter peptides, casein, dairy products, bitterness, peptide formation, peptide isolation, peptide identification, umami
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. https://app.cochat.ai/papers/10.1051/lait:1992426
- The paper
- Lemieux, L., & Simard, R. E. (1992). Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Le Lait. https://doi.org/10.1051/lait%3A1992426
