High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

(2019) Bruno Domingues Galli et al.   FOOD RESEARCH INTERNATIONAL

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

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

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

A Diet High in Protein, Dairy, and Calcium Attenuates Bone Loss over Twelve Months of Weight Loss and Maintenance Relative to a Conventional High-Carbohydrate Diet in Adults

(2018) Matthew P. Thorpe et al.   JOURNAL OF NUTRITION

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

(2018) Tingting Zhou et al.   JOURNAL OF DAIRY SCIENCE

Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food

(2016) Giuseppina Sefora Rutella et al.   FOOD MICROBIOLOGY

Peptide profiling and the bioactivity character of yogurt in the simulated gastrointestinal digestion

(2016) Yan Jin et al.   Journal of Proteomics

Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains

(2015) Jennifer Ebner et al.   Journal of Proteomics

Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 91563

(2015) Go Eun Ha et al.   Korean Journal for Food Science of Animal Resources

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

(2014) Maria Cecília E. Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women

(2012) Steve M. Douglas et al.   APPETITE

Identification of bioactive peptides in a functional yogurt by micro liquid chromatography time-of-flight mass spectrometry assisted by retention time prediction

(2012) Pradeep B. Kunda et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis

(2011) Jeanette Otte et al.   INTERNATIONAL DAIRY JOURNAL

Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity

(2011) C.R. Gonzalez-Gonzalez et al.   INTERNATIONAL DAIRY JOURNAL

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

(2011) Leila Sadat-Mekmene et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

(2008) Mette S. Nielsen et al.   INTERNATIONAL DAIRY JOURNAL

Antimicrobial activity of two peptides casecidin 15 and 17, found naturally in bovine colostrum

(2008) G.A. Birkemo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions

(2007) Elly Soeryapranata et al.   INTERNATIONAL DAIRY JOURNAL

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