Interactions of proteoses and polyphenols in worts, beers and model systems = Interactions protéoses-polyphénols dans les moûts, les bières et des systèmes modèlesMCMURROUGH, I; HENNIGAN, G. P; CLEARY, K et al.Journal of the Institute of Brewing. 1985, Vol 91, Num 2, pp 93-100, issn 0046-9750Article

Revue bibliographique : la fraction protéose-peptones du laitPAQUET, D.Le Lait (Print). 1989, Vol 69, Num 1, pp 1-21, issn 0023-7302Article

Study of a hydrophobic protein fraction isolated from milk proteose-peptone = Etude d'une fraction protéique hydrophobe isolée de la protéose-peptone du laitPAQUET, D; NEJJAR, Y; LINDEN, G et al.Journal of dairy science. 1988, Vol 71, Num 6, pp 1464-1471, issn 0022-0302Article

Physico-chemical characteristics of the proteose-peptone fraction from goat milk. II. Amino acid composition, hexose and hexosamine contents = Propriétés physicochimiques de la fraction protéose-peptone du lait de chèvre. II. Composition en acides aminés, teneur en hexose et hexosamineKHATOON, J. A; JOSHI, V. K.Milchwissenschaft. 1987, Vol 42, Num 5, pp 280-281, issn 0026-3788Article

Electrophoretic and chromatographic behavior of the proteose-peptone fraction of cows milk = Comportement électrophorétique et chromatographique de la fraction protéose-peptone du lait de vachePAQUET, D; NEJJAR, Y; ALAIS, C et al.Milchwissenschaft. 1985, Vol 40, Num 4, pp 200-203, issn 0026-3788Article

HPLC of proteose peptones for evaluating ageing of packaged pasteurized milkDE NONI, I; PELLEGRINO, L; CATTANEO, S et al.International dairy journal. 2007, Vol 17, Num 1, pp 12-19, issn 0958-6946, 8 p.Article

Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creamsVANDERGHEM, C; DANTHINE, S; BLECKER, C et al.International dairy journal. 2007, Vol 17, Num 8, pp 889-895, issn 0958-6946, 7 p.Article

Plasmin activity and proteose-peptone content of individual milks = Activité de la plasmine et teneur en protéose-peptone du laitSCHAAR, J.Journal of dairy research. 1985, Vol 52, Num 3, pp 369-378, issn 0022-0299Article

Purification et études physico-chimiques et immunologiques d'une fraction contenant le composant 3 des protéose-peptones du laitNejjar, Youssef; Linden, Guy.1987, 74 p.Thesis

The importance of plasmin in Swiss-type cheese ripening = Importance de la plasmine au cours de l'affinage de fromage de type suisseOLLIKAINEN, P; KIVELA, T.Milchwissenschaft. 1989, Vol 44, Num 4, pp 204-206, issn 0026-3788Article

Physico-chemical characteristics of the proteose-peptone fraction from goat milk. I. Gelelectrophoretic and filtration pattern = Propriétés physicochimiques de la fraction protéose-peptone du lait de chèvre. I. Diagramme d'électrophorèse en gel et de filtration sur gelKHATOON, J. A; JOSHI, V. K.Milchwissenschaft. 1987, Vol 42, Num 4, pp 236-237, issn 0026-3788Article

In vitro inhibition of α-amylase and protease by nematocides in Cicer arietinum LAGARWAL, M. L; RAMAN AGRAWAL; TAYAL, M. S et al.Pesticide biochemistry and physiology (Print). 1984, Vol 22, Num 1, pp 32-35, issn 0048-3575Article

MILK FAT-GLOBULE MEMBRANE AS POSSIBLE ORIGIN OF PROTEOSE-PEPTONE GLYCOPROTEINS. = LA MEMBRANE DES GLOBULES GRAS DU LAIT COMME ORIGINE POSSIBLE DES GLYCOPROTEINES DES PROTEOSES-PEPTONES.KESTER JJ; BRUNNER JR.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 12; PP. 2241-2252; BIBL. 35 REF.; 7 FIG./3 TABL.Article

Évolution des connaissances sur les fonctionnalités de la fraction protéose-peptone du lait: propriétés techno-fonctionnelles et biologiques (synthèse bibliographique) = The development of knowledge regarding the characteristics of the proteose peptone fraction of milk: Techno-functional and biological properties. A reviewKARAMOKO, Gaoussou; ANIHOUVI, Prudent; BLECKER, Christophe et al.Biotechnologie, agronomie, société et environnement. 2013, Vol 17, Num 2, issn 1370-6233, p. 373Article

Feasibility of the SPME method for the determination of the aroma retention capacity of proteose―peptone milk protein fraction at different pH valuesINNOCENTE, Nadia; MARCHESINI, Giulia; BIASUTTI, Marialuisa et al.Food chemistry. 2010, Vol 124, Num 3, pp 1249-1257, issn 0308-8146, 9 p.Article

Effects of proteose-peptone fractions from yak milk on lipoprotein lipase lipolysisHE, Sheng-Hua; YING MA; WANG, Jia-Qi et al.International journal of dairy technology. 2012, Vol 65, Num 1, pp 32-37, issn 1364-727X, 6 p.Article

Proteose-peptone and nonprotein nitrogen contents in pasteurised stored milk = Teneur en protéose-peptone et en azote non protéique du lait pasteurisé entreposéWAGHRAY, T. R; JOSHI, V. K.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 141-142, issn 0022-1155Article

Recovery of the proteose peptone component 3 from cheese whey in Reppal PES 100/polyethylene glycol aqueous two-phase systemsRODRIGUES, L. R; VENANCIO, A; TEIXEIRA, J. A et al.Biotechnology letters. 2003, Vol 25, Num 8, pp 651-655, issn 0141-5492, 5 p.Article

Antibacterial activity of lactophoricin, a synthetic 23-residues peptide derived from the sequence of bovine milk component-3 of proteose peptoneCAMPAGNA, S; MATHOT, A.-G; FLEURY, Y et al.Journal of dairy science. 2004, Vol 87, Num 6, pp 1621-1626, issn 0022-0302, 6 p.Article

Proteolytic activation of proteose peptone component 3 by release of a C-terminal peptide with antibacterial propertiesPEDERSEN, L. R. L; HANSTED, J. G; NIELSEN, S. B et al.Journal of dairy science. 2012, Vol 95, Num 6, pp 2819-2829, issn 0022-0302, 11 p.Article

Component PP3 from bovine milk is a substrate for transglutaminase. Sequence location of putative crosslinking sitesSORENSEN, E. S; RASMUSSEN, L. K; PETERSEN, T. E et al.Journal of dairy research. 1999, Vol 66, Num 1, pp 145-150, issn 0022-0299Article

Effect of addition of buffalo milk proteose and proteose-peptone components 3, 5 and 8 on the whippability of creamMOTI RAM; JOSHI, V. K.Journal of food science and technology (Mysore). 1990, Vol 27, Num 5, pp 314-316, issn 0022-1155Article

Dynamic surface properties of the proteose-peptone fraction of bovine milkINNOCENTE, N; CORRADINI, C; BLECKER, C et al.Journal of dairy science. 1998, Vol 81, Num 7, pp 1833-1839, issn 0022-0302Article

Behaviour of the proteose-peptone fraction during renneting of milkVAN BOEKEL, M. A. J. S; CRIJNS, C. L.Nederlands melk en Zuiveltijdschrift. 1994, Vol 48, Num 3, pp 117-126, issn 0028-209XArticle

Isolement et caractérisation de la fraction hydrophobe des protéose-peptones des laits bovin, ovin et caprinMATI, A; GIRARDET, J. M; XENAKIS, D et al.Le Lait (Print). 1991, Vol 71, Num 3, pp 259-273, issn 0023-7302Article