Lista de obras - Fidel Toldrá - Dominio Público Uruguay

2nd International Symposium on Fermented Meat

artículo científico publicado en 2015

A chromatography method for the screening and confirmatory detection of dexamethasone.

artículo científico publicado en 2006

A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity

artículo científico publicado en 2006

A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6.

artículo científico publicado en 2016

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

artículo científico publicado en 2015

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

artículo científico publicado en 2016

ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance

article

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

artículo científico publicado en 2005

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

scientific article published on 05 December 2005

Activities of pork muscle proteases in model cured meat systems

article

Activity of cathepsin D as affected by chemical and physical dry-curing parameters

artículo científico publicado en 1990

Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects

artículo científico publicado en 2016

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).

artículo científico publicado en 2009

Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat

artículo científico publicado en 2010

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat

scientific article published on 16 February 2012

Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

article

Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing

scientific article published on 06 November 2015

Antilisterial peptides from Spanish dry-cured hams: Purification and identification.

artículo científico publicado en 2016

Assay of Cathepsin D activity in fresh pork muscle and dry-cured ham

artículo científico publicado en 1991

Assessment of Cholesterol, Glycemia Control and Short- and Long-Term Antihypertensive Effects of Smooth Hound Viscera Peptides in High-Salt and Fructose Diet-Fed Wistar Rats.

artículo científico publicado en 2019

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

artículo científico publicado en 2017

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

artículo científico publicado en 2018

Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens

artículo científico publicado en 2015

Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium

artículo científico publicado en 2009

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

artículo científico publicado en 2011

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.

artículo científico publicado en 2018

Characterization of peptides released by in vitro digestion of pork meat

artículo científico publicado en 2010

Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

artículo científico publicado en 2016

Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray (Raja clavata) muscle

artículo científico publicado en 2015

Collagenous proteins from black-barred halfbeak skin as a source of gelatin and bioactive peptides

Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

scientific article published on 01 November 1998

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.

artículo científico publicado en 2007

Creatine and creatinine evolution during the processing of dry-cured ham.

artículo científico publicado en 2009

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham.

artículo científico publicado en 2017

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.

artículo científico publicado en 2013

Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

article

Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.

artículo científico publicado en 2018

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

article

Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

article

Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets.

artículo científico publicado en 2016

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

scientific article published on 01 November 2004

Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages

artículo científico publicado en 2004

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

artículo científico publicado en 2011

Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.

artículo científico publicado en 2017

Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

artículo científico publicado en 2017

Effect of cooking conditions on creatinine formation in cooked ham.

artículo científico publicado en 2008

Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

artículo científico publicado en 2001

Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activity

artículo científico publicado en 2006

Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.

artículo científico publicado en 2016

Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs

artículo científico publicado en 2016

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls

artículo científico publicado en 2014

Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs.

artículo científico publicado en 2007

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

artículo científico publicado en 2008

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

artículo científico publicado en 1998

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

scientific article published on 01 July 1997

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

artículo científico publicado en 2009

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

artículo científico publicado en 2012

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates.

artículo científico publicado en 2017

Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.

artículo científico publicado en 2015

Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts

scientific article published on 22 February 2012

Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.

artículo científico publicado en 2017

Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing

artículo científico publicado en 2016

Examination of cathepsins B, D, H and L activities in dry-cured hams

artículo científico publicado en 1988

Fish freshness analysis using metallic potentiometric electrodes

article

Free amino acids and bioactive peptides profile of Pastırma during its processing.

artículo científico publicado en 2016

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

scientific article published on 17 October 2007

Generation of bioactive peptides during food processing

artículo científico publicado en 2017

HPLC purification and characterization of porcine muscle aminopeptidase B

artículo científico publicado en 1993

Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants

artículo científico publicado en 2004

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

artículo científico publicado en 1999

Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

artículo científico publicado en 2001

Hydrolytic Action of Lactobacillus casei CRL 705 on Pork Muscle Sarcoplasmic and Myofibrillar Proteins

scientific article published on 01 August 1999

Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

artículo científico publicado en 2007

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

article

Hypolipidemic, antiobesity and cardioprotective effects of sardinelle meat flour and its hydrolysates in high-fat and fructose diet fed Wistar rats

artículo científico publicado en 2016

Identification of novel antioxidant peptides generated in Spanish dry-cured ham.

artículo científico publicado en 2012

Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed (Siavaraze, Citrus sinensis) by-Products

artículo científico publicado en 2020

In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration

artículo científico publicado en 2017

In vitro and in vivo anti-diabetic and anti-hyperlipidemic effects of protein hydrolysates from Octopus vulgaris in alloxanic rats.

artículo científico publicado en 2018

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.

artículo científico publicado en 2011

Influence of sodium replacement on physicochemical properties of dry-cured loin

article

Innovations in value-addition of edible meat by-products.

artículo científico publicado en 2012

Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology

artículo científico publicado en 2022

Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.

artículo científico publicado en 2011

Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.

artículo científico publicado en 2005

Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds

artículo científico publicado en 2003

Lactobacillus sakeiCRL1862 improves safety and protein hydrolysis in meat systems

artículo científico publicado en 2012

Low-frequency dielectric spectrum to determine pork meat quality

Main characteristics of peanut skin and its role for the preservation of meat products

Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium

artículo científico publicado en 2017

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

artículo científico publicado en 2007

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Microwave dielectric spectroscopy for the determination of pork meat quality

Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds

article

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Nanotechnology in foods: Science behind and future perspectives

scholarly article by Paul M. Finglas et al published December 2014 in Trends in Food Science and Technology

Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.

artículo científico publicado en 2009

New insights into meat by-product utilization

artículo científico publicado en 2016

Nitrogen compounds as potential biochemical markers of pork meat quality

Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

artículo científico publicado en 2017

Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor

artículo científico publicado en 2010

Nutritional composition of dry-cured ham and its role in a healthy diet.

artículo científico publicado en 2009

Nutritional pork meat compounds as affected by ham dry-curing.

artículo científico publicado en 2012

Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.

artículo científico publicado en 2009

Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins

artículo científico publicado en 2015

PCR-based fingerprinting techniques for rapid detection of animal species in meat products

article

Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly

artículo científico publicado en 2018

Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

artículo científico publicado en 2019

Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus

artículo científico publicado en 2013

Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis.

artículo científico publicado en 2018

Peptidomics as a tool for quality control in dry-cured ham processing

artículo científico publicado en 2016

Perspectives in the Use of Peptidomics in Ham

scientific article published on 27 June 2018

Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs.

artículo científico publicado en 2008

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

artículo científico publicado en 2010

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

artículo científico publicado en 2010

Pork meat quality affects peptide and amino acid profiles during the ageing process

artículo científico publicado en 2001

Pork organs as a potential source of flavour-related substances

artículo científico publicado en 2023

Possible biological markers of the time of processing of dry-cured ham

article

Preface

article published in 2018

Preface

Protease (PrA and PrB) and prolyl and arginyl aminopeptidase activities from Debaryomyces hansenii as a function of growth phase and nutrient sources

artículo científico publicado en 2006

Protease B from Debaryomyces hansenii: purification and biochemical properties.

artículo científico publicado en 2005

Protease and esterase activity of staphylococci

artículo científico publicado en 2006

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

article

Proteomic identification of actin-derived oligopeptides in dry-cured ham.

artículo científico publicado en 2007

Purification and Biochemical Properties of Dipeptidyl Peptidase I from Porcine Skeletal Muscle

artículo científico publicado en 2000

Purification and Characterization of a Tripeptidase fromLactobacillus sake

scientific article published on 01 January 1998

Purification and Identification of antihypertensive peptides in Spanish dry-cured ham.

artículo científico publicado en 2012

Purification and characterisation of a glutaminase from Debaryomyces spp..

artículo científico publicado en 2002

Purification and characterisation of proteases A and D from Debaryomyces hansenii.

artículo científico publicado en 2008

Purification and characterization of an arginine aminopeptidase from Lactobacillus sakei

artículo científico publicado en 2002

Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii.

artículo científico publicado en 2003

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

artículo científico publicado en 2020

Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

article

Simple test for differentiation between fresh pork and frozen/thawed pork

artículo científico publicado en 1991

Small peptides hydrolysis in dry-cured meats

artículo científico publicado en 2015

Small peptides released from muscle glycolytic enzymes during dry-cured ham processing

artículo científico publicado en 2011

Specificity of the second binding protein of the peptide ABC-transporter (Dpp) of Lactococcus lactis IL1403.

artículo científico publicado en 2003

Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

artículo científico publicado en 2014

Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.

artículo científico publicado en 2017

Study of salting and post-salting stages of fresh and thawed Iberian hams

article

Symposium on meat safety: From abattoir to consumer

artículo científico publicado en 2007

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

artículo científico publicado en 2015

The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.

artículo científico publicado en 1998

The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham.

artículo científico publicado en 2015

The use of muscle enzymes as predictors of pork meat quality

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.

artículo científico publicado en 2016

Titin-derived peptides as processing time markers in dry-cured ham.

artículo científico publicado en 2014

Variability in the contents of pork meat nutrients and how it may affect food composition databases

artículo científico publicado en 2012

Veterinary drug residues in meat: Concerns and rapid methods for detection

artículo científico publicado en 2007

Lista de obras de Fidel Toldrá

2nd International Symposium on Fermented Meat

A chromatography method for the screening and confirmatory detection of dexamethasone.

A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity

A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6.

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

Activities of pork muscle proteases in model cured meat systems

Activity of cathepsin D as affected by chemical and physical dry-curing parameters

Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).

Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat

Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing

Antilisterial peptides from Spanish dry-cured hams: Purification and identification.

Assay of Cathepsin D activity in fresh pork muscle and dry-cured ham

Assessment of Cholesterol, Glycemia Control and Short- and Long-Term Antihypertensive Effects of Smooth Hound Viscera Peptides in High-Salt and Fructose Diet-Fed Wistar Rats.

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens

Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.

Characterization of peptides released by in vitro digestion of pork meat

Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray (Raja clavata) muscle

Collagenous proteins from black-barred halfbeak skin as a source of gelatin and bioactive peptides

Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.

Creatine and creatinine evolution during the processing of dry-cured ham.

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham.

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.

Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets.

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.

Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

Effect of cooking conditions on creatinine formation in cooked ham.

Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activity

Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.

Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls

Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs.

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates.

Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.

Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts

Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.

Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing

Examination of cathepsins B, D, H and L activities in dry-cured hams

Fish freshness analysis using metallic potentiometric electrodes

Free amino acids and bioactive peptides profile of Pastırma during its processing.

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

Generation of bioactive peptides during food processing

HPLC purification and characterization of porcine muscle aminopeptidase B

Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

Hydrolytic Action of Lactobacillus casei CRL 705 on Pork Muscle Sarcoplasmic and Myofibrillar Proteins

Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

Hypolipidemic, antiobesity and cardioprotective effects of sardinelle meat flour and its hydrolysates in high-fat and fructose diet fed Wistar rats

Identification of novel antioxidant peptides generated in Spanish dry-cured ham.

Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed (Siavaraze, Citrus sinensis) by-Products

In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration

Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.