Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

Published:2016-03-04 Issue:13 Volume:96 Page:4337-4344
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Silva Roberto A¹²,Bezerra Vilma S¹²,Pimentel Maria do Carmo B¹³,Porto Ana Lúcia F¹²,Cavalcanti Maria Taciana H¹²,Filho José Luiz L¹³

Affiliation:

1. Laboratório de Imunopatologia Keizo Asami-LIKA; Universidade Federal de Pernambuco-UFPE; Av. Prof. Moraes Rego, 1235, Cidade Universitária 50780-901 Recife Pernambuco Brazil

2. LABTECBIO/Departamento de Morfologia e Fisiologia Animal; Universidade Federal Rural de Pernambuco-UFRPE; Rua Dom Manoel de Medeiros, s/n, Dois Irmãos 52171-900 Recife Pernambuco Brazil

3. Departamento de Bioquímica; Universidade Federal de Pernambuco - UFPE; Av. Prof. Moraes Rego, 1235 Cidade Universitária 50670-901 Recife Pernambuco Brazil

Funder

FACEPE

LIKA

UFPE

UFRPE (Universidade Federal Rural de Pernambuco).

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7640/fullpdf

Reference37 articles.

1. Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety;Franco;Food Chem,2001

2. Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco;Silva;Arq Bras Med Vet Zoot,2012

3. Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?;Silva;Food Chem,2012

4. Proteolysis of cheese slurry made from pulsed electric field-treated milk;Yu;Food Bioprocess Technol,2012

5. The effect of yeast species from raw milk in China on proteolysis and aroma compound formation in Camembert-type cheese;Chen;Food Bioprocess Technol,2012

Cited by 18 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. Spectroscopy (MIR), chromatography (RP-HPLC) and chemometrics applied to soluble peptides to discriminate the geographic origin of coalho cheese;Biocatalysis and Agricultural Biotechnology;2023-07

2. Mining of kokumi peptides in chicken broth with peptidomics;International Journal of Gastronomy and Food Science;2023-06

3. South American fermented dairy-based products;Indigenous Fermented Foods for the Tropics;2023

4. A comprehensive review on preparation, structure-activities relationship, and calcium bioavailability of casein phosphopeptides;Critical Reviews in Food Science and Nutrition;2022-09-02

5. Application of infrared spectroscopic techniques to cheese authentication: A review;International Journal of Dairy Technology;2022-03-14

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3