Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity

The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I‐converting enzyme inhibitory activity of yogurt

(2020) Amal Bakr Shori et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese

(2020) Joadilza da Silva BEZERRA et al.   Food Science and Technology

Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity

(2020) Amal Bakr SHORI et al.   Food Science and Technology

Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

(2020) Emiliane Rodrigues GAVIÃO et al.   Food Science and Technology

Functional role of bioactive peptides with special reference to cheeses

(2020) Saima Rafiq et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotic characteristics of Lactobacillus strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens

(2020) Xiao Zhang et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Mineral-chelating peptides derived from fish collagen: Preparation, bioactivity and bioavailability

(2020) Jiaqi Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

(2018) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Yak milk casein as potential precursor of angiotensin I-converting enzyme inhibitory peptides based on in silico proteolysis

(2018) Kai Lin et al.   FOOD CHEMISTRY

Anti-hypertensive peptides released from milk proteins by probiotics

(2018) Fatah B Ahtesh et al.   MATURITAS

Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)

(2018) Divyang Solanki et al.   Food Bioscience

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type

(2018) Elpiniki Vandera et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Subcritical fluid extraction of Lycium ruthenicum seeds oil and its antioxidant activity

(2018) Zenggen Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

1 H NMR and Raman spectroscopy of oils and extracts obtained from organic and conventional goji berries: yield, fatty acids, carotenoids and biological activities

(2018) Alessandra Cristina Pedro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Soymilk-Cow’s milk ACE-inhibiting enzyme modified cheese

(2017) Barkat Ali et al.   FOOD CHEMISTRY

Characterization of the Lycium barbarum fruit transcriptome and development of EST-SSR markers

(2017) Chunling Chen et al.   PLoS One

Collagencin, an antibacterial peptide from fish collagen: Activity, structure and interaction dynamics with membrane

(2016) Nadia Ennaas et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

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

Viability of Lactic Acid Bacteria, Antioxidant Activity and In Vitro Inhibition of Angiotensin-I-Converting Enzyme of Lycium barbarum Yogurt

(2014) A. S. Baba et al.   ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING

Proteolytic activity of probiotic strain Lactobacillus helveticus M92

(2013) Jasna Beganović et al.   ANAEROBE

The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt

(2013) A.B. Shori et al.   Journal of the Taiwan Institute of Chemical Engineers

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

(2011) Micaela Pescuma et al.   FOOD CHEMISTRY

A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)

(2011) Harunobu Amagase et al.   FOOD RESEARCH INTERNATIONAL

Biological activity of camel milk casein following enzymatic digestion

(2011) Maryam Salami et al.   JOURNAL OF DAIRY RESEARCH

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

(2011) A.B. Shori et al.   Journal of Saudi Chemical Society

Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

(2011) Amal Bakr Shori et al.   Journal of Saudi Chemical Society

Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese

(2009) Laura Lignitto et al.   INTERNATIONAL DAIRY JOURNAL

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

(2008) Jeremiah J. Sheehan 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

Expression of active recombinant human lactoferrin in the milk of transgenic goats

(2007) Jie Zhang et al.   PROTEIN EXPRESSION AND PURIFICATION