ArticleMolecules (Basel, Switzerland)2020
Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- Urinary carnosine links diet quality with one-carbon and lipid metabolism: insights from an interpretive framework for imidazole metabolites.European journal of nutrition · 2026Article
- Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses.Molecules (Basel, Switzerland) · 2025Article
- Effects of Probiotic-Enriched Minas Cheese (Lactobacillus acidophilus La-05) on Cardiovascular Parameters in 5/6 Nephrectomized Rats.Probiotics and antimicrobial proteins · 2025Article
- Biogenic Amines in White Brined Cheeses.Foods (Basel, Switzerland) · 2025Article
- Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey.Foods (Basel, Switzerland) · 2024Article
- Antioxidant Activity of Milk and Dairy Products.Animals : an open access journal from MDPI · 2022Review
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of
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