1. DIGITAL.CSIC

Buscar en:

Empiece una nueva busqueda
Add/Remove Filters (3 filters currently applied)
Resultados 1-10 de 10.
 |  Relevancia

 

  • Anterior
  • 1
  • Siguiente
Resultados por ítem:
DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFood 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
2openAccessnutrients-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
3openAccessFood Chem 2018_250_180-187.pdf.jpg4-ene-2018Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilisMoayedi, Ali; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Safari, Mohammad; Hashemi, Maryam; Toldrá Vilardell, Fidel CSIC ORCIDartículo
4openAccessInt 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
5openAccessTIFS 2018 79_136-147.pdf.jpg26-jul-2018Bioactive peptides as natural antioxidants in food products - A reviewLorenzo, J.M.; Munekata, Paulo E. S.; Gómez, B.; Barba, Francisco J. CSIC ORCID; Mora, Leticia CSIC ORCID; Pérez-Santaescolástica, C.; Toldrá Vilardell, Fidel CSIC ORCIDartículo
6openAccessFood Res Int 2018_ 106_952-963.pdf.jpg31-ene-2018In vitro and in vivo anti-diabetic and anti-hyperlipidemic effects of protein hydrolysates from Octopus vulgaris in alloxanic ratsBen Slama-Ben Salem, R.; Ktari, Naourez; Bkhairia, Intidhar; Nasri,Rim; Mora, Leticia CSIC ORCID; Kallel, Rim; Hamdi, Safa; Jamoussi, Kamel; Boudaouara, Tahia; El-Feki, Abdelfettah; Toldrá Vilardell, Fidel CSIC ORCID; Nasri, M.artículo
7openAccessCOFS 2018_22_22-27.pdf.jpg1-jun-2018New approaches based on comparative proteomics for the assessment of food qualityMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
8openAccessFood 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
9openAccessTIFS 2018_77_1-10.pdf.jpg25-abr-2018Main characteristics of peanut skin and its role for the preservation of meat productsLorenzo, J.M.; Munekata, Paulo E. S.; Sant'Ana, A.S.; Carvalho, R.B.; Barba, Francisco J. CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID; Trindade, M.A.artículo
10openAccessProteomics 2018_18_1700422.pdf.jpg7-jun-2018Perspectives in the Use of Peptidomics in HamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo

Explorar