Mobile Phases in Reverse-Phase HPLC for the Determination of Bitter Peptides in Cheese-Reference-Cited by-同舟云学术

Mobile Phases in Reverse-Phase HPLC for the Determination of Bitter Peptides in Cheese

Published:1996-03 Issue:2 Volume:61 Page:291-294
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEE K. D.,WARTHESEN J. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14178.x/fullpdf

Reference20 articles.

1. J. Adler-Nissen, and G. Charalambous, 1988 . Bitterness intensity of protein hydrolysates-Chemical and organoleptic characterization. In Frontiers of Flavor , p.63 -77 . Elsevier Science Publishers B.V., Amsterdam.

2. HPLC Separation of Bitter Peptides from Cheddar Cheese

3. Peptide composition of enzyme-treated cheddar cheese slurries, determined by reverse phase high performance liquid chromatography

4. BITTER PEPTIDES, OCCURRENCE AND STRUCTURE

5. High-pressure liquid chromatography of peptides and proteins

Cited by 42 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. A novel cheese made of Gracilaria edulis proteases and its characterisation;International Dairy Journal;2024-06

2. The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture;Journal of Genetic Engineering and Biotechnology;2023-12

3. Purification and characteristics of a novel milk-clotting metalloprotease from Bacillus velezensis DB219;Journal of Dairy Science;2023-10

4. Production, purification, and characterization of a novel milk-clotting metalloproteinase produced by Bacillus velezensis YH-1 isolated from traditional Jiuqu;LWT;2023-07

5. A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties;Critical Reviews in Food Science and Nutrition;2023-06-28