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Aimee M. Plante, Aoife L. McCarthy & Fiona O’Halloran. (2021) Cheese as a functional food for older adults: comparing the bioactive properties of different cheese matrices following simulated gastrointestinal in vitro digestion. International Journal of Food Sciences and Nutrition 72:4, pages 456-469.
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María Flórez, Patricia Lopez-Sanchez, Manuel Vázquez & Patricia Cazón. (2024) Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators. Food Hydrocolloids 149, pages 109571.
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María Flórez, Patricia Cazón & Manuel Vázquez. (2023) Characterization of active films of chitosan containing nettle Urtica dioica L. extract: Spectral and water properties, microstructure, and antioxidant activity. International Journal of Biological Macromolecules 253, pages 127318.
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María Flórez, Manuel Vázquez & Patricia Cazón. (2023) Enhancing the quality of Havarti cheese: Chitosan films with nettle Urtica dioica L. extract as slice separators to retard lipid oxidation. LWT 189, pages 115504.
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Gersi Cristina Lunar Millan, Flávio Fonseca Veras, Paolo Stincone, Maria Elisa Pailliè-Jiménez & Adriano Brandelli. (2022) Biological activities of whey protein hydrolysate produced by protease from the Antarctic bacterium Lysobacter sp. A03. Biocatalysis and Agricultural Biotechnology 43, pages 102415.
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Neslihan TURAN & Muhammed Zeki DURAK. (2022) The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. Journal of Food Science and Technology 59:8, pages 3274-3282.
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J. E. Aguilar-Toalá, M. J. Torres-Llanez, A. Hernández-Mendoza, R. Reyes-Díaz, B. Vallejo-Cordoba & A. F. González-Córdova. (2021) Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses. Journal of Food Science and Technology 59:7, pages 2705-2713.
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Loredana Basiricò, Patrizia Morera, Chiara Evangelista, Gianni Galaverna, Stefano Sforza, Barbara Prandi, Umberto Bernabucci & Alessandro Nardone. (2022) Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats. Dairy 3:2, pages 364-376.
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Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna & Alessandra Bordoni. (2022) Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese. Molecules 27:3, pages 664.
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Efterpi Bouroutzika, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis & George Th. Tsangaris. (2021) Proteomics Analysis in Dairy Products: Cheese, a Review. Applied Sciences 11:16, pages 7622.
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Rosa Vázquez-García, Anaberta Cardador-Martínez, Miguel Angel Orihuela-López, Livia Sofía Ramos-Hernández & Sandra Teresita Martín-del-Campo. (2021) Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese. Catalysts 11:8, pages 967.
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Sandra Zapata Bustamante, Jesús Gil González, Stefano Sforza & Tullia Tedeschi. (2021) Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion. LWT 145, pages 111334.
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Sami Saadi, Hasanah Mohd Ghazali, Nazamid Saari & Sabo Mohammed Abdulkarim. (2021) The structural reconformation of peptides in enhancing functional and therapeutic properties: Insights into their solid state crystallizations. Biophysical Chemistry 273, pages 106565.
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Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J. Gamlath, Gregory J.O. Martin, Yacine Hemar & Muthupandian Ashokkumar. (2020) Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. Ultrasonics Sonochemistry 67, pages 105140.
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Amalia Simonetti, Annamaria Perna, Giulia Grassi & Emilio Gambacorta. (2020) Antioxidant activity of different cheese-honey combinations before and after in vitro gastrointestinal digestion. LWT 131, pages 109725.
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Lisa Solieri, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio & Davide Tagliazucchi. (2020) Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese. Biology 9:7, pages 170.
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Sofie Buhler, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza & Tullia Tedeschi. (2020) Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties. Foods 9:3, pages 310.
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Tahir Mahmood Qureshi, Aniqa Amjad, Muhammad Nadeem, Mian Anjum Murtaza & Masooma Munir. (2019) Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey. Asian-Australasian Journal of Animal Sciences 32:10, pages 1591-1602.
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Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz & Elane Schwinden Prudencio. 2019.
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Lourdes Santiago-López, Jose E. Aguilar-Toalá, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga & Aarón F. González-Córdova. (2018) Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption. Journal of Dairy Science 101:5, pages 3742-3757.
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Jakub Přikryl, Tomáš Hájek, Blanka Švecová, Richardos Nikolaos Salek, Michaela Černíková, Libor Červenka & František Buňka. (2018) Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions. LWT 87, pages 266-271.
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Johannes A. Hogenboom, Paolo D’Incecco, Fabio Fuselli & Luisa Pellegrino. (2017) Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study. Food Analytical Methods 10:9, pages 3137-3148.
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Benedetta Bottari, Andrea Quartieri, Barbara Prandi, Stefano Raimondi, Alan Leonardi, Maddalena Rossi, Alessandro Ulrici, Monica Gatti, Stefano Sforza, Marco Nocetti & Alberto Amaretti. (2017) Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria. International Journal of Food Microbiology 255, pages 32-41.
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I. López-Expósito, B. Miralles, L. Amigo & B. Hernández-Ledesma. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention
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Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti & Emilio Gambacorta. (2015) Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening. Journal of Dairy Science 98:6, pages 3690-3694.
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Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti & Emilio Gambacorta. (2015) Donkey Milk for Manufacture of Novel Functional Fermented Beverages. Journal of Food Science 80:6, pages S1352-S1359.
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