Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

(2015) J.H. Bland et al.   JOURNAL OF DAIRY SCIENCE

The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review

(2015) Alice B. Nongonierma et al.   Journal of Functional Foods

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

(2014) Clemencia Chaves-López et al.   FOOD MICROBIOLOGY

Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins

(2014) K.R. Elfahri et al.   INTERNATIONAL DAIRY JOURNAL

Do farm audits improve milk quality?

(2013) A. Flores-Miyamoto et al.   JOURNAL OF DAIRY SCIENCE

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

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains

(2012) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk

(2011) V. Ramesh et al.   Dairy Science & Technology

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

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

(2011) Bingjun Qian et al.   JOURNAL OF DAIRY RESEARCH

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

(2011) H. Şanlıdere Aloğlu et al.   JOURNAL OF DAIRY SCIENCE

The potential role of milk-derived peptides in cardiovascular disease

(2011) Martha Phelan et al.   Food & Function

The proteolytic system of lactic acid bacteria revisited: a genomic comparison

(2010) Mengjin Liu et al.   BMC GENOMICS

Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains

(2010) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk

(2009) Anne Pihlanto et al.   INTERNATIONAL DAIRY JOURNAL

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

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