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Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry
ArticleAbstract: Different Spanish cheeses (Cabrales, Idiazábal, Roncal, Manchego, Mahón and a goat's milk cheese), mPalabras claves:ACE-inhibitory activity, Bioactive peptides, HPLC-MS/MS, PDO Spanish cheesesAutores:Gómez-Ruiz J.A., Lourdes Amigo, Ramos M., Recio I., Taborda G.Fuentes:scopusSensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese
ArticleAbstract: A total of 107 different peptides, all derived from αS1-, αS2- βcasein, were identified in differentPalabras claves:Cheese taste, Mass spectrometry, Sensory analysis, UmamiAutores:Gómez-Ruiz J.A., Lourdes Amigo, Molina E., Ramos M., Taborda G.Fuentes:scopusShort communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese
ArticleAbstract: Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weightPalabras claves:2-phenylethanol, Floral/rose flavor, Manchego cheese, PhenylacetaldehydeAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Soto-Yarritu P., Taborda G.Fuentes:scopus