1. DIGITAL.CSIC

Buscar en: (IATA) Artículos

Empiece una nueva busqueda
Add/Remove Filters (2 filters currently applied)
Resultados 1-10 de 11.
 |  Relevancia

 

Resultados por ítem:
DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessJ Func Foods 2016-388-395.pdf.jpg6-ene-2016Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayerGallego, Marta CSIC ORCID; Grootaert, Charlotte; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; van Camp, John; Toldrá Vilardell, Fidel CSIC ORCIDartículo
2openAccess593.pdf.jpg30-jul-2009Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma developmentAristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCIDartículo
3openAccessFood 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 CSIC ORCID; Escudero, Elizabeth CSIC; Fraser, Paul D.; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
4openAccessFood 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
5openAccessFood 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
6openAccessFood 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 CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
7openAccessFood 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
8openAccessFood 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
9openAccessFANM_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 CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
10openAccessMeat 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

Explorar

Por tipo de contenido