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Biochemical and Nutritional Changes during Food Processing and Storage

artículo científico publicado en 2019

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 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 high pressure treatment on the color of fresh and processed meats: A review

artículo científico publicado en 2017

Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

artículo científico publicado en 2001

Kinetics of the formation of radicals in meat during high pressure processing.

artículo científico publicado en 2012

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.

artículo científico publicado en 2013

New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.

artículo científico publicado en 2013

Protease B from Debaryomyces hansenii: purification and biochemical properties.

artículo científico publicado en 2005

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

artículo científico publicado en 2008

Purification and characterization of a prolyl aminopeptidase from Debaryomyces hansenii

artículo científico publicado en 2003

Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii.

artículo científico publicado en 2003

Quality considerations with high pressure processing of fresh and value added meat products.

artículo científico

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

article

The effect of high pressure on the functional properties of pork myofibrillar proteins.

artículo científico publicado en 2015

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