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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2004 | Quality Aspects of Pork Meat and Its Nutritional Impact | Toldrá Vilardell, Fidel CSIC ORCID; Rubio, Miguel Ángel; Navarro Fabra, José Luis CSIC ORCID; Cabrerizo, Lucio | capítulo de libro |
| openAccess |  | 30-ago-2021 | Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing | Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 11-mar-2020 | Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity | Toldrá Vilardell, Fidel CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 30-jul-2009 | Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development | Aristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 2019 | Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent | Abdelhedi, Ola; Jridi, Mourad; Nasri, Rim; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Nasri, Moncef | artículo |
| openAccess |  | 29-jul-2019 | Risk assessment of chemical substances of safety concern generated in processed meats | Flores Llovera, Mónica CSIC ORCID ; Mora, Leticia CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 2019 | Royal jelly: Chemistry, storage and bioactivities | Maghsoudlou, Atefe; Sadeghi Mahoonak, Alireza; Mohebodini, Hossein; Toldrá Vilardell, Fidel CSIC ORCID | artículo de revisión |
| openAccess |  | 16-feb-2016 | Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane | Jadán, Felipe; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 28-dic-2011 | Sistema de medida y/o monitorización del grado de curación y composición en el interior de productos cárnicos y de la pesca, y otros productos seco-salados durante su procesado | Barat, J.M.; García Breijo, Eduardo; Gil Sánchez, Luis; Grau Meló, Raúl; Martínez Máñez, Ramón; Soto Camino, Juan; Toldrá Vilardell, Fidel CSIC ORCID | solicitud de patente |
| openAccess |  | 2015 | Small peptides hydrolysis in dry-cured meats | Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Escudero, Elizabeth CSIC; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 2015 | Sources of variability in the analysis of meat nutrient coenzyme Q10for food composition databases | Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 2014 | Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion | Escudero, Elizabeth CSIC; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 5-dic-2017 | Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 1-may-2022 | Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling | Li, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 18-nov-2023 | Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis | Hao, Yuejing; Xing, Lujuan; Wang, Zixu; Cai, Jiaming; Toldrá Vilardell, Fidel CSIC ORCID; Zhang, Wangang | artículo |
| openAccess |  | 21-feb-2023 | Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics | Zhang, Jian; Toldrá Vilardell, Fidel CSIC ORCID; Zhang, Wangang; Yin, Yantao; Zhu, Zihan | artículo |
| closedAccess |  | 2021 | Sustainable Production in the Food Industry Volume 6: Sustainable Primary Production (6): 128-149 (2021) | Gómez Guillén, M. C. CSIC ORCID; Herrero, Miguel CSIC ORCID CVN ; Ancos, Begoña de CSIC ORCID ; Bartolomé, Begoña CSIC ORCID ; García-González, Diego L. CSIC ORCID ; Hernández-Ledesma, Blanca CSIC ORCID ; Ibáñez, Elena CSIC ORCID ; Jiménez-Jorquera, Cecilia CSIC ORCID CVN ; López-Rubio, Amparo CSIC ORCID ; Martínez-Force, Enrique CSIC ORCID ; Martínez-Villaluenga, Cristina CSIC ORCID ; Montero García, Pilar CSIC ORCID ; Sánchez-Ballesta, M. Teresa CSIC ORCID ; Soria, Ana C. CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | capítulo de libro |
| openAccess |  | 9-sep-2016 | The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds | Martínez Arellano, Isadora; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 9-jul-2023 | The effect of sealing process on the textural and sensory properties and protein profile of cooked meat | Kilic, Sare; Oz, Emel; Turhan, Sadettin; Amarowickz, Ryszard; Toldrá Vilardell, Fidel CSIC ORCID; Brennan, Charles; Oz, Fatih | artículo |
| openAccess |  | 3-sep-2019 | The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
