Author:
Moslehishad Maryam,Ehsani Mohammad Reza,Salami Maryam,Mirdamadi Saeed,Ezzatpanah Hamid,Naslaji Amir Niasari,Moosavi-Movahedi Ali Akbar
Subject
Applied Microbiology and Biotechnology,Food Science
Reference55 articles.
1. Comparison of associative growth and proteolytic activity of yogurt starters in whole milk from camels and cows;Abu-Tarboush;Journal of Dairy Science,1996
2. Growth, viability, and proteolytic activity of Bifidobacteria in whole camel milk;Abu-Tarboush;Journal of Dairy Science,1998
3. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Sciences,2011
4. Nutrition intervention trials in Linxian, China: supplementation with specific vitamin/mineral combinations, cancer incidence, and disease-specific mortality in the general population;Blot;Journal of the National Cancer Institute,1993
5. Dairy: yogurt;Chandan,2004
Cited by
163 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. Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation;International Dairy Journal;2025-01
2. The bioactive potential of cheese whey peptides from different animal origins (bovine, goat, sheep, buffalo, and camel): A systematic review and meta-analysis;Food Research International;2024-11
3. Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization;Food Bioscience;2024-10
4. A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product;International Dairy Journal;2024-10
5. A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates;International Journal of Dairy Technology;2024-08-09