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Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells
Nuzhat Huma, Saima Rafiq, Aysha Sameen, Imran Pasha, Muhammad Issa Khan
Asian-Australas J Anim Sci. 2018;31(2):287-292.   Published online June 27, 2017
DOI: https://doi.org/10.5713/ajas.17.0031

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Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells
Asian-Australasian Journal of Animal Sciences. 2018;31(2):287-292   Crossref logo
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A Potential Daidzein Derivative Enhances Cytotoxicity of Epirubicin on Human Colon Adenocarcinoma Caco-2 Cells
International Journal of Molecular Sciences. 2012;14(1):158-176   Crossref logo
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Anti-inflammatory and anticancer activities of water-soluble peptide extracts of buffalo and cow milk Cheddar cheeses
International Journal of Dairy Technology. 2017;71(2):432-438   Crossref logo
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Angiotensin-converting enzyme-inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses
International Journal of Dairy Technology. 2016;70(3):380-388   Crossref logo
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Isolation and Characterrization of Caseinophosphopeptides from cow and buffalo milk Cheddar Cheese
Journal of Biotechnology. 2010;150:323-324   Crossref logo
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Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures
Journal of Dairy Science. 2013;96(3):1380-1386   Crossref logo
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The antioxidant potential of peptides obtained from the spotted babylon snail (Babylonia areolata) in treating human colon adenocarcinoma (Caco-2) cells
RSC Advances. 2020;10(43):25746-25757   Crossref logo
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Acetaldehyde affects proliferation, differentiation, and adhesion properties of human colon adenocarcinoma cell line Caco-2
Gastroenterology. 1998;114:A627   Crossref logo
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Is the anti-mitogenic action of vitamin D compounds in human colon adenocarcinoma-derived CACO-2 cells dependent upon appropriate receptor expression?
Bone. 1995;16(3):395   Crossref logo
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ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT
Journal of Food Biochemistry. 2011;36(1):99-106   Crossref logo
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