Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco

(2013) R.A. Silva et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

(2012) R.A. Silva et al.   FOOD CHEMISTRY

The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

(2011) Li-shui Chen et al.   Food and Bioprocess Technology

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

(2011) Carolina Merheb-Dini et al.   FOOD CHEMISTRY

mMass3: A Cross-Platform Software Environment for Precise Analysis of Mass Spectrometric Data

(2010) Martin Strohalm et al.   ANALYTICAL CHEMISTRY

Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

(2010) Li Juan Yu et al.   Food and Bioprocess Technology

Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

(2010) E. Ferrandini et al.   FOOD CHEMISTRY

The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology

(2010) Rocco Rossano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

(2009) Guillermo A. Sihufe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

(2008) E.C. Pappa et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

(2007) A.A. Hayaloglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY