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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFood Control_2015_48_102.pdf.jpg2015Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing timeMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Fraser, Paul D.; Toldrá Vilardell, Fidel CSIC ORCIDartículo
2openAccessFood Chem_2015_167_326.pdf.jpg2015Titin-derived peptides as processing time markers in dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
3openAccessFood 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
4openAccessFood Chem 2015-74-80.pdf.jpg1-sep-2015Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
5openAccessIJFM-2015-Mora.pdf.jpg2015Small peptides hydrolysis in dry-cured meatsMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Escudero, Elizabeth CSIC; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
6openAccessIJFM-2015-Mora-41.pdf.jpg2015A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausagesMora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo

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