Antihypertensive Peptide Activity in Dutch-Type Cheese Models Prepared with Different Additional Strains of Lactobacillus Genus Bacteria

Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

(2018) Débora Parra Baptista et al.   INTERNATIONAL DAIRY JOURNAL

Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization

(2017) Søren Drud Nielsen et al.   FOOD CHEMISTRY

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

(2016) Anna Reale et al.   INTERNATIONAL DAIRY JOURNAL

Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion

(2015) Milda Stuknytė et al.   FOOD CHEMISTRY

Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

(2015) María Fernández et al.   Biomed Research International

Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

(2014) Zeeshan Hafeez et al.   FOOD RESEARCH INTERNATIONAL

In vitro ACE-inhibitory activity and in vivo antihypertensive effects of water-soluble extract by Parmigiano Reggiano and Grana Padano cheeses

(2014) Umberto Bernabucci et al.   INTERNATIONAL DAIRY JOURNAL

Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay

(2012) Stela Maris Meister Meira et al.   FOOD RESEARCH INTERNATIONAL

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

(2009) Robert Sieber et al.   Dairy Science & Technology

Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium

(2009) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C

(2008) L. Ong et al.   JOURNAL OF FOOD SCIENCE

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

(2007) L. Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY