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For: Wróblewska B, Kaliszewska A, Kołakowski P, Pawlikowska K, Troszyńska A. Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter. World J Microbiol Biotechnol 2011;27:215-27. [DOI: 10.1007/s11274-010-0446-z] [Cited by in Crossref: 18] [Cited by in F6Publishing: 14] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Fotschki J, Wróblewska B, Fotschki B, Kalicki B, Rigby N, Mackie A. Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins. J Dairy Sci 2020;103:2153-66. [PMID: 31928755 DOI: 10.3168/jds.2019-17264] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
2 García-gómez B, Vázquez-odériz L, Muñoz-ferreiro N, Romero-rodríguez Á, Vázquez M. Rennet type and microbial transglutaminase in cheese: effect on sensory properties. Eur Food Res Technol 2020;246:513-26. [DOI: 10.1007/s00217-019-03418-6] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
3 García‐gómez B, Romero‐rodríguez Á, Vázquez‐odériz L, Muñoz‐ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. Int J Dairy Technol 2019;73:157-67. [DOI: 10.1111/1471-0307.12648] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.3] [Reference Citation Analysis]
4 García-gómez B, Romero-rodríguez Á, Vázquez-odériz L, Muñoz-ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation: Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase. J Sci Food Agric 2019;99:2088-95. [DOI: 10.1002/jsfa.9401] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 2.3] [Reference Citation Analysis]
5 Wasilewska E, Zlotkowska D, Wroblewska B. Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in a mouse model of dextran sulfate sodium-induced colitis. J Dairy Sci 2019;102:37-53. [PMID: 30343915 DOI: 10.3168/jds.2018-14520] [Cited by in Crossref: 32] [Cited by in F6Publishing: 36] [Article Influence: 8.0] [Reference Citation Analysis]
6 García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. J Sci Food Agric 2018;98:5479-85. [PMID: 29688576 DOI: 10.1002/jsfa.9092] [Cited by in Crossref: 14] [Cited by in F6Publishing: 13] [Article Influence: 3.5] [Reference Citation Analysis]
7 Gharibzahedi SMT, Chronakis IS. Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chemistry 2018;245:620-32. [DOI: 10.1016/j.foodchem.2017.10.138] [Cited by in Crossref: 41] [Cited by in F6Publishing: 47] [Article Influence: 10.3] [Reference Citation Analysis]
8 Ibrahim O, Glibowski P, Nour M, El-hofi M, El-tanboly E, Abd-rabou N. Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate. Pol J Food Nutr Sci 2017;67:265-74. [DOI: 10.1515/pjfns-2016-0020] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 0.4] [Reference Citation Analysis]
9 Yuan H, Lv J, Gong J, Xiao H, Zhao G, Xiao G, Xu H, Wang W. Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water-soluble peptides and increasing release of amino acids. Int J Food Sci Technol 2018;53:1030-44. [DOI: 10.1111/ijfs.13679] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 1.0] [Reference Citation Analysis]
10 Markiewicz LH, Szymkiewicz A, Szyc A, Wróblewska B. A simultaneous two-colour detection method of human IgG- and IgE-reactive proteins from lactic acid bacteria. J Microbiol Methods 2016;126:72-5. [PMID: 27184086 DOI: 10.1016/j.mimet.2016.05.007] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.3] [Reference Citation Analysis]
11 Wróblewska B, Markiewicz LH, Szyc AM, Dietrich MA, Szymkiewicz A, Fotschki J. Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins. Food Research International 2016;83:95-101. [DOI: 10.1016/j.foodres.2016.02.016] [Cited by in Crossref: 16] [Cited by in F6Publishing: 15] [Article Influence: 2.7] [Reference Citation Analysis]
12 O’sullivan D, Lahart N, O’callaghan Y, O’brien NM, Fitzgerald RJ. Characterisation of the physicochemical, residual antigenicity and cell activity properties of transglutaminase cross-linked sodium caseinate hydrolysates. International Dairy Journal 2013;33:49-54. [DOI: 10.1016/j.idairyj.2013.06.007] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 0.9] [Reference Citation Analysis]
13 Wróblewska B, Kaliszewska-suchodoła A, Kołakowski P, Troszyńska A. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. Int J Food Sci Technol 2013;48:1007-17. [DOI: 10.1111/ijfs.12054] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 0.8] [Reference Citation Analysis]
14 Beermann C, Hartung J. Current enzymatic milk fermentation procedures. Eur Food Res Technol 2012;235:1-12. [DOI: 10.1007/s00217-012-1733-8] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 0.9] [Reference Citation Analysis]