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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | 7-sep-2018 | ACEI-inhibitory peptides naturally generated in meat and meat products and their health relevance | Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 23-feb-2012 | Adsorbed liposome deformation studied with quartz crystal microbalance | Reviakine, Ilya; Gallego, Marta CSIC ORCID; Johannsmann, Diethelm; Tellechea, Edurne CSIC | artículo |
openAccess | | 1-dic-2021 | Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions | Heres, Alejandro; Yokoyama, Issei; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Arihara, Keizo; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 13-abr-2020 | Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion | Gallego, Marta CSIC ORCID; Mauri, Lodovica; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 2018 | Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 24-mar-2020 | Bioactive peptides generated in the processing of dry-cured ham | Toldrá Vilardell, Fidel CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 13-sep-2023 | Bioactive Peptides in Meat and Meat Products | Toldrá Vilardell, Fidel CSIC ORCID; Reig, Milagro; Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 29-abr-2017 | Challenges in the quantitation of naturally generated bioactive peptides in processed meats | Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 9-mar-2018 | Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 3-feb-2020 | Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability | Xiao, C.; Zhao, M.; Zhou, F.; Gallego, Marta CSIC ORCID; Toldrá, Fidel; Mora, Leticia CSIC ORCID | artículo de datos |
openAccess | | 2014 | Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Fraser, P.D.; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 23-may-2019 | Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham | Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 22-abr-2018 | Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 2014 | Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 25-abr-2017 | Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Hayes, María; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 20-jun-2020 | Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity | Xiao, Chuqiao; Toldrá, Fidel; Zhou, Feibai; Gallego, Marta CSIC ORCID; Zhao, Mouming; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 2-may-2020 | Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat | Gallego, Marta CSIC ORCID; Arnal, Milagros CSIC; Talens, Pau; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
openAccess | | 23-jun-2020 | Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham | Li, Chengliang; Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 2015 | Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
openAccess | | 1-jul-2017 | Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |