Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats-Reference-Cited by-同舟云学术

Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats

Published:2024-01 Issue:1 Volume:107 Page:62-73
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Yi Liang,Min Jiang Tie,Jun Chen Li,Long He Xiao,Khoo Hock Eng,Ying Zhao Jun,Le Song Jia

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

1. Hypertension in pregnancy;Obstet. Gynecol.,2013

2. Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules;Amorim;Food Chem.,2019

3. In vitro investigation of anticancer and ACE-inhibiting activity, alpha-amylase and alpha-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk;Ayyash;Food Chem.,2018

4. Development of antioxidant and antihypertensive properties during growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on cow's milk: Fermentation and peptidomics study;Begunova;Foods,2020

5. Fractionation and characterisation of alpha, beta and kappa-casein trypsin hydrolysates from buffalo (Bubalus bubalis) milk;Behera;Milchwissenschaft,2012

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant;Food Chemistry Advances;2024-12

2. Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation;Journal of Food Measurement and Characterization;2024-08-19

3. Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum;Frontiers in Sustainable Food Systems;2024-07-12