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Correction to Identification of Bitter Peptides in Aged Cheddar Cheese.
Karametsi K, Kokkinidou S, Ronningen I, Peterson DG. Karametsi K, et al. Among authors: kokkinidou s. J Agric Food Chem. 2019 Oct 2;67(39):10994. doi: 10.1021/acs.jafc.9b05725. Epub 2019 Sep 24. J Agric Food Chem. 2019. PMID: 31549822 No abstract available.
Synthesis of Menthol Glycinates and Their Potential as Cooling Agents.
Klumpp DA, Sobel RM, Kokkinidou SG, Osei-Badu B, Liveris Z, Klumpp RA, Stentzel MR. Klumpp DA, et al. Among authors: kokkinidou sg. ACS Omega. 2020 Feb 13;5(8):4043-4049. doi: 10.1021/acsomega.9b03624. eCollection 2020 Mar 3. ACS Omega. 2020. PMID: 32149231 Free PMC article.
Identification of bitter peptides in aged cheddar cheese.
Karametsi K, Kokkinidou S, Ronningen I, Peterson DG. Karametsi K, et al. Among authors: kokkinidou s. J Agric Food Chem. 2014 Aug 13;62(32):8034-41. doi: 10.1021/jf5020654. Epub 2014 Jul 30. J Agric Food Chem. 2014. PMID: 25075877