Angiotensin-converting enzyme-inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses

Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages

(2016) Y. Lu et al.   JOURNAL OF DAIRY SCIENCE

Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains

(2012) J. C. Rodríguez-Figueroa et al.   BRITISH JOURNAL OF NUTRITION

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

(2012) Imtiaz Hussain et al.   FOOD CHEMISTRY

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

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

World Hypertension Day and global awareness

(2011) Arun Chockalingam   CANADIAN JOURNAL OF CARDIOLOGY

Antihypertensive peptides: Production, bioavailability and incorporation into foods

(2010) Blanca Hernández-Ledesma et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Identification of bioactive peptides in commercial Cheddar cheese

(2010) Stephanie Rae Pritchard et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review

(2010) NOREDDINE BENKERROUM   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antioxidant activity of Cheddar cheeses at different stages of ripening

(2009) APARNA GUPTA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Incidence of risk factors for developing hyperkalemia when using ACE inhibitors in cardiovascular diseases

(2009) Omalhassan Amir et al.   PHARMACY WORLD & SCIENCE

Effect of milk tripeptides on blood pressure: A meta-analysis of randomized controlled trials

(2008) Jia-Ying Xu et al.   NUTRITION

Occurrence of the Angiotensin-Converting Enzyme–Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin

(2007) U. Bütikofer et al.   JOURNAL OF DAIRY 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