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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus
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Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus
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Preparation and in vitro absorption studies of a novel polysaccharide‑iron (III) complex from Flammulina velutipes
Chen Cheng, De-chun Huang, Li-yan Zhao, Chong-jiang Cao and Gui-tang Chen International Journal of Biological Macromolecules 132 801 (2019) https://doi.org/10.1016/j.ijbiomac.2019.04.015
Elemental signatures of Australopithecus africanus teeth reveal seasonal dietary stress
Nutraceutical and Functional Foods in Disease Prevention
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Milk protein composition and stability changes affected by iron in water sources
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Characterization of iron-binding phosphopeptide released by gastrointestinal digestion of egg white
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The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review
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Claire E. Molinari, Ylenia S. Casadio, Ben T. Hartmann, Peter G. Arthur and Peter E. Hartmann British Journal of Nutrition 110(1) 105 (2013) https://doi.org/10.1017/S0007114512004588
Quantification of Casein Fractions and of Some of Their Genetic Variants in Phosphate Buffer by near Infrared Spectroscopy
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Handbook of Analysis of Active Compounds in Functional Foods
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Unusual Absence of Head-to-Tail Chains in the Crystal Structure of Glycyl-l-glutamyl-l-phosphoseryl-l-leucine
Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers
Marina Dello Staffolo, Miriam Martino, Alicia Bevilacqua, Mirta Montero, María Susana Rodríguez and Liliana Albertengo International Journal of Molecular Sciences 12(7) 4647 (2011) https://doi.org/10.3390/ijms12074647
Review: Production and functionality of active peptides from milk
Flavio Tidona, Andrea Criscione, Anna Maria Guastella, et al. Italian Journal of Animal Science 8(3) 315 (2009) https://doi.org/10.4081/ijas.2009.315
Short-term effect of bedtime consumption of fermented milk supplemented with calcium, inulin-type fructans and caseinphosphopeptides on bone metabolism in healthy, postmenopausal women
Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?
María José García-Nebot, Amparo Alegría, Reyes Barberá, Gonzalo Clemente and Fernando Romero Food Research International 42(10) 1475 (2009) https://doi.org/10.1016/j.foodres.2009.08.005
In vitro evaluation of caseinophosphopeptides from different genetic variants on bone mineralization.
Anna Caroli, Bulgari Bulgari, Stefania Chessa, Daniela Cocchi and Giovanni Tulipano Italian Journal of Animal Science 8(sup2) 42 (2009) https://doi.org/10.4081/ijas.2009.s2.42
A new role of phosphopeptides as bioactive peptides released during milk casein digestion in the young mammal: Regulation of gastric secretion
Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells
Antonio Cilla, Sara Perales, Maria J. Lagarda, Reyes Barbera and Rosaura Farre Journal of Agricultural and Food Chemistry 56(18) 8699 (2008) https://doi.org/10.1021/jf801671e
Separation of iron-binding protein from whey through enzymatic hydrolysis
Peptides Isolated from in Vitro Digests of Milk Enhance Iron Uptake by Caco-2 Cells
Konstantina Argyri, Dennis D. Miller, Raymond P. Glahn, Le Zhu and Maria Kapsokefalou Journal of Agricultural and Food Chemistry 55(25) 10221 (2007) https://doi.org/10.1021/jf0727387
On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy