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Determination of aminopeptidase activity in cheese

https://doi.org/10.1007/bf01195276

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/bf01197934openalex-snapshot

Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum

inferredcites →https://doi.org/10.1016/0308-8146(88)90145-8openalex-snapshot

Enzyme activity in Spanish goat's cheeses☆

inferredcites →https://doi.org/10.1016/s0723-2020(11)80305-xopenalex-snapshot

Characterisation of a Peptidase from Lactococcus lactis ssp* cremoris HP that Hydrolyses Di- and Tripeptides Containing Proline or Hydrophobic Residues as the Aminoterminal Amino Acid

inferredcites →https://doi.org/10.1051/lait:197958715openalex-snapshot

Activité protéolytique intracellulaire de streptocoques lactiques mésophiles. Rôle au cours de l'affinage des fromages

inferredcites →https://doi.org/10.1051/lait:1980595-59617openalex-snapshot

Contribution à l'étude du fromage " Roncal "

inferredcites →https://doi.org/10.1051/lait:1985647-6487openalex-snapshot

Activity of proteolytic enzymes during Provolone and Montasio cheese ripening

inferredcites →https://doi.org/10.1051/lait:198711openalex-snapshot

Les activités biochimiques des Penicillium utilisés en fromagerie

inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb00518.xopenalex-snapshot

Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses

inferredcites →https://doi.org/10.1111/j.1365-2672.1985.tb01484.xopenalex-snapshot

Comparative peptide specificity of cell wall, membrane and intracellular peptidases of group N streptococci

inferredcites →https://doi.org/10.1111/j.1574-6968.1987.tb02464.xopenalex-snapshot

Proteolytic enzymes of dairy starter cultures

inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79318-8openalex-snapshot

Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review

inferredcites →https://doi.org/10.3168/jds.s0022-0302(90)78952-7openalex-snapshot

Lactobacilli — Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review

inferredcites →https://doi.org/10.3168/jds.s0022-0302(92)77933-8openalex-snapshot

Biochemical Characteristics of Three Types of Goat Cheese

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4162328openalex-extracted

Preparation of Ph-Responsive Chitosan Microspheres Containing Aminopeptidase and Their Potential Application in Accelerating Cheese Ripening

inferred← citeshttps://doi.org/10.1002/9781118864463.ch12openalex-snapshot

Proteases as a Tool in Food Biotechnology

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135495openalex-snapshot

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study

inferred← citeshttps://doi.org/10.1016/j.molcatb.2013.01.011openalex-snapshot

Protein hydrolysis using proteases: An important tool for food biotechnology

inferred← citeshttps://doi.org/10.1016/s0308-8146(98)00209-xopenalex-snapshot

Changes in the volatile fraction during ripening of Mahón cheese

inferred← citeshttps://doi.org/10.1111/1471-0307.12523openalex-snapshot

Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro‐cheeses by Belkheir K, Zadi Karam H and Karam N E

inferred← citeshttps://doi.org/10.1111/1541-4337.12326openalex-snapshot

Biotechnological Applications of Proteases in Food Technology

inferred← citeshttps://doi.org/10.3168/jds.2023-23982openalex-snapshot

Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening

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