Cristian De Gobba

Cristian De Gobba

Guest researcher

ORCID: 0000-0002-2774-5876

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  1. Published

    Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

    Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In: Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Effect of gastrointestinal protease digestion on bioactivity of marine peptides

    Jensen, I., Andersen, L. L., Ossum, C., Jakobsen, G., De Gobba, Cristian, Habeebullah, S. F. K., Johansson, I., Hoffmann, E. K., Elvevoll, E. O., Jessen, F. & Nielsen, H. H., 2014, In: Journal of Agricultural Science and Technology. B. 4, p. 74-84 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions

    Espejo-Carpio, F. J., De Gobba, Cristian, Guadix, A., Guadix, E. M. & Otte, Jeanette, 2013, In: International Dairy Journal. 32, 2, p. 175-183 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

    De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

    Research output: Book/Report › Ph.D. thesis › Research

  6. Published

    Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense

    De Gobba, Cristian, Tompa, G. & Otte, Jeanette, 2014, In: Food Chemistry. 165, p. 205-215 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Components of wheat flour as activator of commercial enzymes for bread improvement

    De Gobba, Cristian, Olsen, Karsten & Skibsted, Leif Horsfelt, 2016, In: European Food Research and Technology. 242, 10, p. 1647-1654 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance

    De Gobba, Cristian, Møller, M. S., Rauh, V., Svensson, B. & Lund, Marianne N., 2020, In: International Dairy Journal. 105, 4 p., 104686.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases

    De Gobba, Cristian, Espejo-Carpio, F. J., Skibsted, Leif Horsfelt & Otte, Jeanette, 2014, In: International Dairy Journal. 39, 1, p. 28-40 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Bioactive proteins in bovine colostrum and effects of heating, drying and irradiation

    Chatterton, Dereck Edward Winston, Aagaard, S., Hesselballe Hansen, T., Nguyen, Duc Ninh, De Gobba, Cristian, Lametsch, Rene & Sangild, Per Torp, 2020, In: Food & Function. 11, 3, p. 2309-2327 19 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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