Tête de Moine
Selected indexed studies
- Morphogenesis of Cheese Flowers through Scraping. (Phys Rev Lett, 2025) [PMID:40479668]
- Comparative Genomics of Lentilactobacillus parabuchneri isolated from dairy, KEM complex, Makgeolli, and Saliva Microbiomes. (BMC Genomics, 2022) [PMID:36471243]
- Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. (J Dairy Sci, 2008) [PMID:18096922]
_Worker-drafted node — pending editorial review._
Connections
Tête de Moine helps
Sources
- Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. (2008) pubmed
- Morphogenesis of Cheese Flowers through Scraping. (2025) pubmed
- Comparative Genomics of Lentilactobacillus parabuchneri isolated from dairy, KEM complex, Makgeolli, and Saliva Microbiomes. (2022) pubmed
- Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model. (2020) pubmed
- Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties. (2009) pubmed
- Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses. (2016) pubmed