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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessnutrients-10-01259.pdf.jpg7-sep-2018ACEI-inhibitory peptides naturally generated in meat and meat products and their health relevanceMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessadsorbed_liposome_Reviakine.pdf.jpg23-feb-2012Adsorbed liposome deformation studied with quartz crystal microbalanceReviakine, Ilya; Gallego, Marta CSIC ORCID; Johannsmann, Diethelm; Tellechea, Edurne CSICartículo
openAccessJFunctFoods2021-Heres.pdf.jpg1-dic-2021Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditionsHeres, Alejandro; Yokoyama, Issei; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Arihara, Keizo; Mora, Leticia CSIC ORCIDartículo
openAccessGallego-JFunctFoods2020.pdf.jpg13-abr-2020Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestionGallego, Marta CSIC ORCID; Mauri, Lodovica; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
openAccessInt J Food Microb 2018_276_71-78.pdf.jpg2018Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Chem 2020 321 126689.pdf.jpg24-mar-2020Bioactive peptides generated in the processing of dry-cured hamToldrá Vilardell, Fidel CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
openAccessmmb-16243-toldrá.pdf.jpg13-sep-2023Bioactive Peptides in Meat and Meat ProductsToldrá Vilardell, Fidel CSIC ORCID; Reig, Milagro; Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
openAccessTIFS-2017-Mora.pdf.jpg29-abr-2017Challenges in the quantitation of naturally generated bioactive peptides in processed meatsMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Chem 2018_258_8-15.pdf.jpg9-mar-2018Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessDatainBrief2020-Xiao.pdf.jpg3-feb-2020Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicabilityXiao, C.; Zhao, M.; Zhou, F.; Gallego, Marta CSIC ORCID; Toldrá, Fidel; Mora, Leticia CSIC ORCIDartículo de datos
openAccessFood Chem_2014_149_121.pdf.jpg2014Degradation of LIM domain-binding protein three during processing of Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Fraser, P.D.; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Biosci 2019-30-100416.pdf.jpg23-may-2019Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured hamMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Res Int 2018_109_343-349.pdf.jpg22-abr-2018Differences in peptide oxidation between muscles in 12 months Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessMeat Science_2014_96_57.pdf.jpg2014Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamGallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Res Int-2017-Gallego.pdf.jpg25-abr-2017Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-productsGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Hayes, María; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFoodResInt2020-Xiao.pdf.jpg20-jun-2020Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activityXiao, Chuqiao; Toldrá, Fidel; Zhou, Feibai; Gallego, Marta CSIC ORCID; Zhao, Mouming; Mora, Leticia CSIC ORCIDartículo
openAccessEffect_Gallego_Art2020.pdf.jpg2-may-2020Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork MeatGallego, Marta CSIC ORCID; Arnal, Milagros CSIC; Talens, Pau; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
openAccessFood Chem2020-Li.pdf.jpg23-jun-2020Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured hamLi, Chengliang; Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFood Chem 2015-Gallego.pdf.jpg2015Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
openAccessFOODCHEM 2018_239_823-830.pdf.jpg1-jul-2017Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
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