Počet záznamov: 1
Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation
Názov Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation Autor Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Spoluautori Kraková Lucia SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Šoltys Katarína Bučková Mária SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Koreňová J. Budiš J. Kuchta T. Zdroj.dok. Food microbiology. Vol. 82 (2019), p. 416-425 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy TAGLIAZUCCHI, Davide - MARTINI, Serena - SOLIERI, Lisa. Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. In FERMENTATION-BASEL, 2019, vol. 5, no. 4, pp. 96 CORFIELD, R. - MARTINEZ, K.D. - ALLIEVI, M.C. - SANTAGAPITA, P. - MAZZOBRE, F. - SCHEBOR, C. - PEREZ, O.E. Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model. In FOOD STRUCTURE-NETHERLANDS. ISSN 2213-3291, OCT 2020, vol. 26. PARENTE, E. - RICCIARDI, A. - ZOTTA, T. The microbiota of dairy milk: A review. In INTERNATIONAL DAIRY JOURNAL. ISSN 0958-6946, AUG 2020, vol. 107. BABINI, E. - TANEYO-SAA, D.L. - TASSONI, A. - FERRI, M. - KRAFT, A. - GRAN-HEEDFELD, J. - BRETZ, K. - RODA, A. - MICHELINI, E. - CALABRETTA, M.M. - GUILLON, F. - TAGLIAZUCCHI, D. - MARTINI, S. - NISSEN, L. - GIANOTTI, A. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. In MICROORGANISMS. JUL 2020, vol. 8, no. 7. SOLIERI, L. - BALDACCINI, A. - MARTINI, S. - BIANCHI, A. - PIZZAMIGLIO, V. - TAGLIAZUCCHI, D. Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese. In BIOLOGY-BASEL. JUL 2020, vol. 9, no. 7. MARTINI, S. - CONTE, A. - TAGLIAZUCCHI, D. Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese. In INTERNATIONAL DAIRY JOURNAL. ISSN 0958-6946, JUN 2020, vol. 105. MATARAGAS, M. Investigation of genomic characteristics and carbohydrates' metabolic activity of Lactococcus lactis subsp. lactis during ripening of a Swiss-type cheese. In FOOD MICROBIOLOGY. ISSN 0740-0020, MAY 2020, vol. 87. AGREGAN, R. - ECHEGARAY, N. - NAWAZ, A. - HANO, C. - GOHARI, G. - PATEIRO, M. - LORENZO, J.M. Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products. In METABOLITES. DEC 2021, vol. 11, no. 12. GAGNON, M. - GOULET, C. - LAPOINTE, G. - CHOUINARD, P.Y. - ROY, D. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, NOV 2 2021, vol. 357. BOUROUTZIKA, E. - PROIKAKIS, S. - ANAGNOSTOPOULOS, A.K. - KATSAFADOU, A.I. - FTHENAKIS, G.C. - TSANGARIS, G.T. Proteomics Analysis in Dairy Products: Cheese, a Review. In APPLIED SCIENCES-BASEL. AUG 2021, vol. 11, no. 16. LIU, N. - QIN, L.K. - MIAO, S. Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus. In FRONTIERS IN MICROBIOLOGY. ISSN 1664-302X, MAY 21 2021, vol. 12. HAO, X.Y. - YANG, W.S. - ZHU, Q.P. - ZHANG, G.X. - ZHANG, X.X. - LIU, L. - LI, X.D. - HUSSAIN, M. - NI, C.Y. - JIANG, X. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, JUN 2021, vol. 145. MOLLER, C.O.D. - CHRISTENSEN, B.B. - RATTRAY, F.P. Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, JAN 16 2021, vol. 337. YADAV, Monika - KHANGWAL, Ishu - GUPTA, Guddu Kumar - SHUKLA, Pratyoosh. Omics of Lactic Acid Bacteria for Fermented Food Production. In FOODOMICS, 2021, vol. 26, no., pp. 271-288. ISSN 2398-0656. ZHOU, X.J. - LIU, Z.Q. - XIE, L. - LI, L.Y. - ZHOU, W.H. - ZHAO, L.Z. The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup. In FOODS. FEB 2022, vol. 11, no. 3. CARBONNE, C. - LABADIE, K. - CRUAUD, C. - BRUN, E. - BARBE, V. - MONNET, C. Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, JUL 16 2022, vol. 373. ABARQUERO, D. - RENES, E. - COMBARROS-FUERTES, P. - FRESNO, J.M. - TORNADIJO, M.E. Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, DEC 15 2022, vol. 171. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2019 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1016/j.fm.2019.03.015 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2019 2018 4.089 Q1 1.402 Q1
Počet záznamov: 1