Cikkek nyilvánosan hozzáférhető megbízással - Milagro ReigTovábbi információ
Sehol sem hozzáférhető: 2
Enzymes in meat and fish
F Toldrá, L Mora, M Reig
Improving and tailoring enzymes for food quality and functionality, 241-257, 2024
Megbízások: Government of Spain
Bioactive compounds from animal meat byproducts
L Mora, F Toldrá‐Reig, M Reig, F Toldrá
Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed …, 2019
Megbízások: Government of Spain
Valahol hozzáférhető: 20
Innovations in value-addition of edible meat by-products
F Toldrá, MC Aristoy, L Mora, M Reig
Meat science 92 (3), 290-296, 2012
Megbízások: Government of Spain
Generation of bioactive peptides during food processing
F Toldrá, M Reig, MC Aristoy, L Mora
Food chemistry 267, 395-404, 2018
Megbízások: Government of Spain
Innovations for healthier processed meats
F Toldrá, M Reig
Trends in Food Science & Technology 22 (9), 517-522, 2011
Megbízások: Government of Spain
New insights into meat by-product utilization
F Toldrá, L Mora, M Reig
Meat science 120, 54-59, 2016
Megbízások: Government of Spain
Bioactive peptides generated from meat industry by-products
L Mora, M Reig, F Toldrá
Food Research International 65, 344-349, 2014
Megbízások: Government of Spain
Recent progress in enzymatic release of peptides in foods of animal origin and assessment of bioactivity
F Toldrá, M Gallego, M Reig, MC Aristoy, L Mora
Journal of Agricultural and Food Chemistry 68 (46), 12842-12855, 2020
Megbízások: Government of Spain
Bioactive peptides generated in the processing of dry-cured ham
F Toldrá, M Gallego, M Reig, MC Aristoy, L Mora
Food Chemistry 321, 126689, 2020
Megbízások: Government of Spain
Risk assessment of chemical substances of safety concern generated in processed meats
M Flores, L Mora, M Reig, F Toldrá
Food Science and Human Wellness 8 (3), 244-251, 2019
Megbízások: Government of Spain
Management of meat by-and co-products for an improved meat processing sustainability
F Toldrá, M Reig, L Mora
Meat Science 181, 108608, 2021
Megbízások: Government of Spain
Variability in the contents of pork meat nutrients and how it may affect food composition databases
M Reig, MC Aristoy, F Toldrá
Food chemistry 140 (3), 478-482, 2013
Megbízások: Government of Spain
Small peptides hydrolysis in dry-cured meats
L Mora, M Gallego, E Escudero, M Reig, MC Aristoy, F Toldrá
International Journal of Food Microbiology 212, 9-15, 2015
Megbízások: Government of Spain
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham
M Gallego, L Mora, M Reig, F Toldrá
Food Research International 105, 873-879, 2018
Megbízások: Government of Spain
Challenges in the quantitation of naturally generated bioactive peptides in processed meats
L Mora, M Gallego, M Reig, F Toldrá
Trends in Food Science & Technology 69, 306-314, 2017
Megbízások: Government of Spain
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products
M Gallego, L Mora, M Hayes, M Reig, F Toldrá
Food Research International 97, 296-306, 2017
Megbízások: Government of Spain
Peptides with potential cardioprotective effects derived from dry-cured ham byproducts
M Gallego, L Mora, M Hayes, M Reig, F Toldrá
Journal of Agricultural and Food Chemistry 67 (4), 1115-1126, 2019
Megbízások: Government of Spain
Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases
M Reig, MC Aristoy, F Toldrá
Food Control 48, 151-154, 2015
Megbízások: Government of Spain
Bioactive peptides in meat and meat products
F Toldrá, M Reig, M Gallego, L Mora
Meat and Muscle Biology 7 (3), 2023
Megbízások: Government of Spain
Bioactive Peptides in Meat and Meat Products
F Toldrá Vilardell, M Reig, M Gallego, L Mora
Meat and Muscle Biology, 2023
Megbízások: Government of Spain
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