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Page 1
The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses.
Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L. Bonczar G, et al. Chem Zvesti. 2018;72(10):2599-2606. doi: 10.1007/s11696-018-0490-y. Epub 2018 May 2. Chem Zvesti. 2018. PMID: 30147226 Free PMC article.
Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.
Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I, Sady M, Wszołek M, Bonczar G, Filipczak-Fiutak M. Domagała J, et al. Among authors: bonczar g. J Sci Food Agric. 2016 Aug;96(10):3500-7. doi: 10.1002/jsfa.7534. Epub 2015 Dec 29. J Sci Food Agric. 2016. PMID: 26585165
The changes of proteins fractions shares in milk and fermented milk drinks.
Bonczar G, Walczycka M, Duda I. Bonczar G, et al. Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):379-389. doi: 10.17306/J.AFS.2016.4.36. Acta Sci Pol Technol Aliment. 2016. PMID: 28071015