Peptidomics in Food
Author:
Publisher
Elsevier
Reference136 articles.
1. LC–ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins;Babini;Food Chem.,2017
2. Antimicrobial peptides - promising alternatives to conventional antibiotics;Baltzer;J. Mol. Microbiol. Biotechnol.,2011
3. Identification of multiphosphorylated peptides in milk;Baum;J. Agric. Food Chem.,2013
4. Analysis of the endogenous peptide profile of pilk: identification of 248 mainly casein-derived peptides;Baum;J. Proteome Res.,2013
5. Tryptic phosphopeptides from whole casein. II. Physicochemical properties related to the solubilization of calcium;Berrocal;J. Dairy Res.,1989
Cited by 5 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. Comprehensive species- and processing-specific peptide profiling of pasteurized, extended shelf-life and ultra-high temperature milk from cow, goat, sheep, buffalo, and mare;Food Chemistry;2024-04
2. Analysis of the peptide profile of pasteurized milk during storage;Lebensmittelchemie;2023-08
3. Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein;Foods;2021-05-25
4. Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea;Foods;2021-03-11
5. A systematic approach to identify novel marker peptides for the heat treatment and storage of milk;Lebensmittelchemie;2021-03
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