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Articles

Peer-Reviewed Papers

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications.G Leitner et al.Animal : an international journal of animal bioscience, 6(7), 1170-1177 (2012-10-04) Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.S Sandra et al.Journal of dairy science, 95(1), 75-82 (2011-12-24) Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation.Hanne B Jensen et al.The Journal of dairy research, 79(4), 451-458 (2012-09-25) MEROPS: the database of proteolytic enzymes, their substrates and inhibitors.Neil D Rawlings et al.Nucleic acids research, 40(Database issue), D343-D350 (2011-11-17) Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows.A Cecchinato Journal of dairy science, 96(9), 5556-5564 (2013-07-09) [The balance of markers of regulation vascular tone and fibrinogen in the prognosis of hemorrhagic transformation and fatal outcome in the acute period of ischemic stroke].O V Liang et al.Klinicheskaia meditsina, 90(8), 55-60 (2012-10-30) Invited review: Genetics and modeling of milk coagulation properties.G Bittante et al.Journal of dairy science, 95(12), 6843-6870 (2012-10-02) Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.Robert Spanneberg et al.Journal of agricultural and food chemistry, 60(2), 600-607 (2012-01-10) Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.Adela Abellán et al.Journal of the science of food and agriculture, 92(8), 1657-1664 (2011-12-23) A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention.Santiago Navas-Carretero et al.International journal of food sciences and nutrition, 64(6), 674-681 (2013-03-15) Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study.Kirsten Kastberg Møller et al.Journal of agricultural and food chemistry, 60(21), 5454-5460 (2012-05-09) [Prokaryotic expression of recombinant prochymosin gene and its antiserum preparation].Xin-ping Li et al.Xi bao yu fen zi mian yi xue za zhi = Chinese journal of cellular and molecular immunology, 28(7), 715-717 (2012-07-10) Effect of CSN1S1-CSN3 (α(S1)-κ-casein) composite genotype on milk production traits and milk coagulation properties in Mediterranean water buffalo.V Bonfatti et al.Journal of dairy science, 95(6), 3435-3443 (2012-05-23) The primary structure of calf chymosin.B Foltmann et al.The Journal of biological chemistry, 254(17), 8447-8456 (1979-09-10) Interactions between tea catechins and casein micelles and their impact on renneting functionality.Sanaz Haratifar et al.Food chemistry, 143, 27-32 (2013-09-24) Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan.Christophe Blecker et al.Food chemistry, 135(3), 1809-1817 (2012-09-08) Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability.Florence Barbé et al.Food chemistry, 143, 1-8 (2013-09-24) Peptide substrates for chymosin (rennin). Interaction sites in kappa-casein-related sequences located outside the (103-108)-hexapeptide region that fits into the enzyme's active-site cleft.S Visser et al.The Biochemical journal, 244(3), 553-558 (1987-06-15) Modeling rennet coagulation time and curd firmness of milk.G Bittante Journal of dairy science, 94(12), 5821-5832 (2011-11-29) Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115.X P Jiang et al.World journal of microbiology & biotechnology, 28(5), 2087-2093 (2012-07-19) Kappa-casein based electrochemical and surface plasmon resonance biosensors for the assessment of the clotting activity of rennet.Maria A Panagopoulou et al.Analytica chimica acta, 712, 132-137 (2011-12-20) Molecular cloning and nucleotide sequence of cDNA coding for calf preprochymosin.T J Harris et al.Nucleic acids research, 10(7), 2177-2187 (1982-04-10) Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.K M Brown et al.Journal of dairy science, 95(12), 6871-6881 (2012-10-09) Proteomic profiling of the coagulation of milk proteins induced by chymosin.Jung-Feng Hsieh et al.Journal of agricultural and food chemistry, 60(8), 2039-2045 (2012-02-07) Short communication: A comparative analysis of recombinant chymosins.J A Vallejo et al.Journal of dairy science, 95(2), 609-613 (2012-01-28) Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds.A Zamora et al.Journal of dairy science, 95(9), 4796-4803 (2012-08-25) Functional implications of the three-dimensional structure of bovine chymosin.G L Gilliland et al.Advances in experimental medicine and biology, 306, 23-37 (1991-01-01) A review on prorennin and rennin.B Foltmann Comptes-rendus des travaux du Laboratoire Carlsberg, 35(8), 143-231 (1966-01-01) Short communication: Factors affecting coagulation properties of Mediterranean buffalo milk.A Cecchinato et al.Journal of dairy science, 95(4), 1709-1713 (2012-03-31) Effect of feeding buckwheat and chicory silages on fatty acid profile and cheese-making properties of milk from dairy cows.Tasja Kälber et al.The Journal of dairy research, 80(1), 81-88 (2012-12-21) Casein phosphopeptides drastically increase the secretion of extracellular proteins in Aspergillus awamori. Proteomics studies reveal changes in the secretory pathway.Katarina Kosalková et al.Microbial cell factories, 11, 5-5 (2012-01-12) Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments.A Cecchinato et al.Journal of dairy science, 96(1), 50-62 (2012-11-13) Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.A Santillo et al.Journal of dairy science, 95(7), 3489-3500 (2012-06-23) Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.E Ferrandini et al.Journal of dairy science, 95(6), 2788-2796 (2012-05-23) Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk.C Cipolat-Gotet et al.Journal of dairy science, 95(11), 6806-6819 (2012-09-25)

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