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Results 1-23 of 23 (Search time: 0.528 seconds).
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RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessFood Chem 2015-Gallego.pdf.jpg2015Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamGallego, Marta ; Mora, Leticia ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
2openAccessTIFS-2017-Mora.pdf.jpg29-Apr-2017Challenges in the quantitation of naturally generated bioactive peptides in processed meatsMora, Leticia ; Gallego, Marta ; Reig, Milagro; Toldrá Vilardell, Fidel artículo
3openAccessJ Proteom 2016- 98-107.pdf.jpg27-Feb-2016Peptidomics as a tool for quality control in dry-cured ham processingGallego, Marta ; Mora, Leticia ; Toldrá Vilardell, Fidel artículo
4openAccessFood Control_2015_48_102.pdf.jpg2015Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing timeMora, Leticia ; Gallego, Marta ; Aristoy, María Concepción ; Fraser, Paul D.; Toldrá Vilardell, Fidel artículo
5openAccessMeat Science_2014_96_57.pdf.jpg2014Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamGallego, Marta ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
6openAccessFood Chem 2018_258_8-15.pdf.jpg9-Mar-2018Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamGallego, Marta ; Mora, Leticia ; Toldrá Vilardell, Fidel artículo
7openAccessFood Chem_2014_149_121.pdf.jpg2014Degradation of LIM domain-binding protein three during processing of Spanish dry-cured hamGallego, Marta ; Mora, Leticia ; Fraser, P.D.; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
8openAccessFood Chem_2014_161_305.pdf.jpg2014Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionEscudero, Elizabeth ; Mora, Leticia ; Toldrá Vilardell, Fidel artículo
9openAccessFood Research Int_2014_56_68.pdf.jpg2014Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fractionMora, Leticia ; Escudero, Elizabeth ; Fraser, Paul D.; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
10openAccessFood Chem_2015_167_326.pdf.jpg2015Titin-derived peptides as processing time markers in dry-cured hamGallego, Marta ; Mora, Leticia ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
11openAccessFOODCHEM 2018_239_823-830.pdf.jpg1-Jul-2017Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured hamGallego, Marta ; Mora, Leticia ; Toldrá Vilardell, Fidel artículo
12openAccessFANM_2017_10_3481-3486.pdf.jpg4-May-2017Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured HamJadán, Felipe; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
13openAccessFood Chem 2017 229-710-715.pdf.jpg28-Feb-2017Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured hamCañete, Manuel ; Mora, Leticia ; Toldrá Vilardell, Fidel artículo
14openAccessFood Res 2016 89-638-646.pdf.jpg15-Sep-2016Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivityMora, Leticia ; Escudero, Elizabeth ; Toldrá Vilardell, Fidel artículo
15openAccessFood Res-2016-74-82.pdf.jpg23-Apr-2016Differences in pig genotypes influence the generation of peptides in dry-cured ham processingMora, Leticia ; Calvo, Luis; Escudero, Elizabeth ; Toldrá Vilardell, Fidel artículo
16openAccessFood Microb 2016-133-141.pdf.jpg4-Jun-2016Antilisterial peptides from Spanish dry-cured hams: Purification and identificationCastellano, Patricia; Mora, Leticia ; Escudero, Elizabeth ; Vignolo, Graciela; Aznar, Rosa ; Toldrá Vilardell, Fidel artículo
17openAccessJ Func Foods 2016-388-395.pdf.jpg6-Jan-2016Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayerGallego, Marta ; Grootaert, Charlotte; Mora, Leticia ; Aristoy, María Concepción ; van Camp, John; Toldrá Vilardell, Fidel artículo
18openAccessMeat Sci 2016-121-243-249.pdf.jpg21-Jun-2016Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingPetrova, Inna; Tolstorebrov, Ignat; Mora, Leticia ; Toldrá Vilardell, Fidel ; Eikevik,Trygve Magneartículo
19openAccessFood Anal Meth 2016-2484-2490.pdf.jpg16-Feb-2016Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon MembraneJadán, Felipe; Aristoy, María Concepción ; Toldrá Vilardell, Fidel artículo
20openAccessTIFS 2019-86_360-374.pdf.jpg2019Application of non-invasive technologies in dry-cured ham: An overviewPérez-Santaescolástica, Crisitna; Fraeye, Ilse; Barba, Francisco J.; Gómez, Belén; Tomasevic, Igor; Romero, Alberto; Moreno, Andrés; Toldrá Vilardell, Fidel ; Lorenzo, J.M.artículo de revisión
21openAccess593.pdf.jpg30-Jul-2009Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma developmentAristoy, María Concepción ; Flores Llovera, Mónica  ; Toldrá Vilardell, Fidel artículo
22openAccessFood Chem 2016-9-16.pdf.jpg9-Sep-2016The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compoundsMartínez Arellano, Isadora; Flores Llovera, Mónica  ; Toldrá Vilardell, Fidel artículo
23embargoedAccessFood 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 ; Gallego, Marta ; Aristoy, M.Concepción; Toldrá Vilardell, Fidel artículo
Results 1-23 of 23 (Search time: 0.528 seconds).
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