Zobrazeno 1 - 10
of 62
pro vyhledávání: '"cheese peptidomics"'
Publikováno v:
In Journal of Dairy Science July 2012 95(7):3514-3526
Autor:
Francesca Lambertini, Stefano Sforza, Valeria Cavatorta, Gianni Galaverna, A. Dossena, Rosangela Marchelli
Publikováno v:
Journal of Dairy Science. 95:3514-3526
In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a92b298e1da57181acac98127e7b5dc
https://doi.org/10.3168/jds.2011-5046
https://doi.org/10.3168/jds.2011-5046
Autor:
Georg Arju, Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen, Sakari Joenvaara
Publikováno v:
Foods, Vol 9, Iss 8, p 979 (2020)
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide map
Externí odkaz:
https://doaj.org/article/643bce2d976f43f88c234554cf431db2
Autor:
Zanda Daneberga, Sakari Joenväärä, Dmitri Pismennoi, Svetlana Vorslova, Georg Arju, Raivo Vilu, Risto Renkonen, Taivo Lints, Anastassia Taivosalo
Publikováno v:
Foods
Volume 9
Issue 8
Foods, Vol 9, Iss 979, p 979 (2020)
Volume 9
Issue 8
Foods, Vol 9, Iss 979, p 979 (2020)
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide map
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050b8a8349889c1bea1dea6af6b5ad38
http://hdl.handle.net/10138/320671
http://hdl.handle.net/10138/320671
Akademický článek
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Autor:
Taivosalo, A.1,2 (AUTHOR) anastassia@tftak.eu, Kriščiunaite, T.1 (AUTHOR), Seiman, A.1,2 (AUTHOR), Part, N.1 (AUTHOR), Stulova, I.1 (AUTHOR), Vilu, R.1,2 (AUTHOR)
Publikováno v:
Journal of Dairy Science. Feb2018, Vol. 101 Issue 2, p944-967. 24p. 4 Charts, 7 Graphs.
Autor:
Santos, Isabel1,2 (AUTHOR) maria.isabel.santos@ulusofona.pt, Silva, Mariana1 (AUTHOR) laurentina.pedroso@ulusofona.pt, Grácio, Madalena3 (AUTHOR) madalenagracio@outlook.com, Pedroso, Laurentina1,2 (AUTHOR), Lima, Ana1,2 (AUTHOR) maria.isabel.santos@ulusofona.pt
Publikováno v:
International Journal of Molecular Sciences. Feb2024, Vol. 25 Issue 3, p1842. 20p.
Autor:
Geng, Yawen1 (AUTHOR), Zheng, Yuanrong2 (AUTHOR), Zhou, Ran1,3 (AUTHOR) rzhou@shou.edu.cn, Ma, Ming1 (AUTHOR) mma@shou.edu.cn
Publikováno v:
Food Research International. Sep2024, Vol. 191, pN.PAG-N.PAG. 1p.
Autor:
Basiricò, Loredana1 (AUTHOR) basiri@unitus.it, Morera, Patrizia1 (AUTHOR) pmorera@unitus.it, Evangelista, Chiara1 (AUTHOR) chiara.evangelista@unitus.it, Galaverna, Gianni2 (AUTHOR) gianni.galaverna@unipr.it, Sforza, Stefano2 (AUTHOR) stefano.sforza@unipr.it, Prandi, Barbara2 (AUTHOR) barbara.prandi@unipr.it, Bernabucci, Umberto1 (AUTHOR) bernab@unitus.it, Nardone, Alessandro1 (AUTHOR) bernab@unitus.it
Publikováno v:
Dairy. Jun2022, Vol. 3 Issue 2, p364-376. 13p.
Autor:
Gu, Yuxiang1,2,3 (AUTHOR), Zhang, Jingcheng1,2,3 (AUTHOR), Niu, Yajie1 (AUTHOR), Sun, Baoguo1,2,3 (AUTHOR), Liu, Zunying4 (AUTHOR), Mao, Xiangzhao4 (AUTHOR), Zhang, Yuyu1,2,3 (AUTHOR) zhangyuyu@btbu.edu.cn
Publikováno v:
LWT - Food Science & Technology. Feb2024, Vol. 194, pN.PAG-N.PAG. 1p.