A method for the reverse phase high performance liquid chromatography of peptides from cheddar cheese-Reference-Cited by-同舟云学术

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A method for the reverse phase high performance liquid chromatography of peptides from cheddar cheese

Published:1989-01 Issue:2 Volume:34 Page:147-160
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cliffe A.J.,Revell D.,Law B.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

1. HPLC separation of bitter peptides from Cheddar cheese;Champion;Can. Inst. Food Sci. Technol. J.,1982

2. Seasonal changes in the physical properties of milk for cheesemaking;Chapman;Dairy Ind.,1972

3. Preparation and properties of two active forms of ribonuclease dimer;Fruchter;J. Biol. Chem.,1965

4. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures;Kuchroo;Milchwissenschaft,1982

5. Fractionation of the water-soluble nitrogen from Cheddar cheese: Chemical methods;Kuchroo;Milchwissenschaft,1982

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1. Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese;Dairy Science & Technology;2013-05-30

2. Primary Separation: Chromatography;Proteomics in Foods;2012-11-30

3. Transglutaminase-Induced Chemical and Rheological Properties of Cheese;Food Biotechnology;2010-05-28

4. Chemical and Instrumental Approaches to Cheese Analysis;Advances in Food and Nutrition Research;2010

5. The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times;Food Chemistry;2009-06

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