ArticleFood chemistry: X2022
Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed, 29 citations in OpenAlex.
- Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health.Foods (Basel, Switzerland) · 2025Review
- Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics.Foods (Basel, Switzerland) · 2025Article
- Merging microencapsulated garlic extract as a bioactive ingredient into manufacturing functional soft cheese.Scientific reports · 2025Article
- Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.Food science & nutrition · 2024Article
- Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract.Foods (Basel, Switzerland) · 2024Article
- Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese.Food technology and biotechnology · 2024Article
- Evaluation of the Antioxidant and Anti-Inflammatory Activities and Acute Toxicity of Caco Seed (Molecules (Basel, Switzerland) · 2024Article
- An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses.Foods (Basel, Switzerland) · 2023Review
- Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities.Biology · 2023Article
- Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties.Biology · 2023Article
- An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content.Scientific reports · 2022Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The ripening process of Gouda cheese was studied based on its bromatological and sensorial properties, bioactivity, and peptide profile. Ripened cheese met bromatological standard parameters and showed higher overall acceptability. After 90 days, bioactivity reached maximum values for radical scavenging (6.6%), ferric reducing power (11.2%), metal chelating effect (49%), and angiotensin I-converting enzyme inhibitory activity (66.2%). Eight peptides were identified, four from α
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.