Literature DB >> 7829761

Partial identification of peptides from the water-insoluble fraction of cheddar cheese.

P L McSweeney1, S Pochet, P F Fox, A Healy.   

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Year:  1994        PMID： 7829761     DOI： 10.1017/s0022029900028533

Source DB:  PubMed          Journal:  J Dairy Res        ISSN： 0022-0299            Impact factor:   1.904


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  3 in total

Review 1.  Acceleration of cheese ripening.

Authors:  P F Fox; J M Wallace; S Morgan; C M Lynch; E J Niland; J Tobin
Journal:  Antonie Van Leeuwenhoek       Date:  1996-10       Impact factor: 2.271

2.  Specificity of lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water-activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I

Authors: 
Journal:  Appl Environ Microbiol       Date:  1999-07       Impact factor: 4.792

3.  Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese.

Authors:  Selin Alihanoğlu; Demet Ektiren; Çağım Akbulut Çakır; Hasan Vardin; Asliye Karaaslan; Mehmet Karaaslan
Journal:  Food Sci Nutr       Date:  2018-04-17       Impact factor: 2.863
  3 in total

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