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Camel and Bovine Chymosin Hydrolysis of Bovine αS1- and β-Caseins Studied by Comparative Peptide Mapping
Kirsten Kastberg Møller, Fergal P. Rattray and Ylva Ardö Journal of Agricultural and Food Chemistry 60(45) 11421 (2012) https://doi.org/10.1021/jf302890h
Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese whey
Carmela De Simone, Gianluca Picariello, Gianfranco Mamone, Paola Stiuso, Alessandra Dicitore, Daniela Vanacore, Lina Chianese, Francesco Addeo and Pasquale Ferranti Journal of Peptide Science 15(3) 251 (2009) https://doi.org/10.1002/psc.1093
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9
How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids inPicante da Beira Baixa cheese
Milk-coagulating enzymes of tuna fish waste as a rennet substitute
J. F. P. Tavares, J. A. B. Baptista and M. F. Marcone International Journal of Food Sciences and Nutrition 48(3) 169 (1997) https://doi.org/10.3109/09637489709012590
Action on bovine αs1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L.
Miguel Ramalho-Santos, Paula Veríssimo, Carlos Faro and Euclides Pires Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1297(1) 83 (1996) https://doi.org/10.1016/0167-4838(96)00103-3
Caseinolytic Specificity of Cardosin, an Aspartic Protease from the Cardoon Cynara cardunculus L.: Action on Bovine αs- and β-Casein and Comparison with Chymosin
I. Queiroz Macedo, Carlos J. Faro and Euclides M. Pires Journal of Agricultural and Food Chemistry 44(1) 42 (1996) https://doi.org/10.1021/jf9406929
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
Conversion of αs1-Casein-(24-199)-Fragment and β-Casein under Cheese Conditions by Chymosin and Starter Peptidases
Proteolytic specificity of chymosin on bovine αs1,-casein
Paul L. H. McSweeney, Norman F. Olson, Patrick F. Fox, Aine Healy and Peter Højrup Journal of Dairy Research 60(03) 401 (1993) https://doi.org/10.1017/S0022029900027734
Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview
Elisabeth Bumberger and Hans-Dieter Belitz Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 197(1) 14 (1993) https://doi.org/10.1007/BF01202693
Continuous hydrolysis ofβ-casein in a membrane reactor: Preparation of a bioactive peptide
Mireille Yvon, Didier Levieux, Marie-Claude Valluy, Jean-Pierre Pélissier and Philippe Patureau Mirand The Journal of Nutrition 123(3) 586 (1993) https://doi.org/10.1093/jn/123.3.586
Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP
Changes in ruminal and intestinal digestion during and after weaning in dairy calves fed concentrate diets containing pea or soya bean meal. 2. Amino acid composition and flow of duodenal and heal digesta, and blood levels of free amino acids