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101
Martínez-Arellano I, Flores M, Toldrá F. The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds. Food Chem 2016;196:9-16. [DOI: 10.1016/j.foodchem.2015.09.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/28/2015] [Accepted: 09/07/2015] [Indexed: 11/27/2022]
102
Gallego M, Grootaert C, Mora L, Aristoy MC, Van Camp J, Toldrá F. Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.11.046] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]  Open
103
Gallego M, Mora L, Toldrá F. Peptidomics as a tool for quality control in dry-cured ham processing. J Proteomics 2016;147:98-107. [PMID: 26926439 DOI: 10.1016/j.jprot.2016.02.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 02/03/2016] [Accepted: 02/22/2016] [Indexed: 11/16/2022]
104
Merino L, Darnerud PO, Toldrá F, Ilbäck NG. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016;33:186-92. [PMID: 26743589 PMCID: PMC4784486 DOI: 10.1080/19440049.2015.1125530] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/30/2022]
105
Kim SK, Toldrá F. Preface. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016;79:xi. [PMID: 27770866 DOI: 10.1016/s1043-4526(16)30051-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
106
Mora L, Escudero E, Arihara K, Toldrá F. Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing. Food Res Int 2015;78:71-78. [PMID: 28433319 DOI: 10.1016/j.foodres.2015.11.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 11/02/2015] [Accepted: 11/04/2015] [Indexed: 11/29/2022]
107
Mora L, Escudero E, Aristoy MC, Toldrá F. A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages. Int J Food Microbiol 2015;212:41-8. [DOI: 10.1016/j.ijfoodmicro.2015.05.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/19/2015] [Accepted: 05/29/2015] [Indexed: 10/23/2022]
108
Lassoued I, Mora L, Nasri R, Aydi M, Toldrá F, Aristoy MC, Barkia A, Nasri M. Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle. J Proteomics 2015;128:458-68. [DOI: 10.1016/j.jprot.2015.05.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 04/19/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
109
Gallego M, Mora L, Aristoy MC, Toldrá F. Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins. Food Chem 2015;182:74-80. [DOI: 10.1016/j.foodchem.2015.02.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 12/18/2014] [Accepted: 02/22/2015] [Indexed: 12/19/2022]
110
Mora L, Gallego M, Escudero E, Reig M, Aristoy MC, Toldrá F. Small peptides hydrolysis in dry-cured meats. Int J Food Microbiol 2015;212:9-15. [PMID: 25944374 DOI: 10.1016/j.ijfoodmicro.2015.04.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 04/01/2015] [Accepted: 04/12/2015] [Indexed: 10/23/2022]
111
Toldrá F. Editorial overview: Food bioprocessing. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
112
Reig M, Aristoy MC, Toldrá F. Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
113
Gallego M, Mora L, Aristoy MC, Toldrá F. Titin-derived peptides as processing time markers in dry-cured ham. Food Chem 2015;167:326-39. [DOI: 10.1016/j.foodchem.2014.06.088] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 04/29/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
114
Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Sci 2014;98:759-65. [PMID: 25117876 DOI: 10.1016/j.meatsci.2014.07.024] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 07/10/2014] [Accepted: 07/21/2014] [Indexed: 11/20/2022]
115
Escudero E, Mora L, Toldrá F. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chem 2014;161:305-11. [PMID: 24837954 DOI: 10.1016/j.foodchem.2014.03.117] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2014] [Revised: 03/12/2014] [Accepted: 03/24/2014] [Indexed: 10/25/2022]
116
Gallego M, Mora L, Fraser PD, Aristoy MC, Toldrá F. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham. Food Chem 2014;149:121-8. [DOI: 10.1016/j.foodchem.2013.10.076] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/01/2013] [Accepted: 10/17/2013] [Indexed: 10/26/2022]
117
Flores M, Toldrá F. Optimization of Muscle Enzyme Colorimetric Tests for Rapid Detection of Exudative Pork Meats. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9834-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
118
Mora L, Escudero E, Fraser PD, Aristoy MC, Toldrá F. Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
119
Mora L, Fraser PD, Toldrá F. Proteolysis follow-up in dry-cured meat products through proteomic approaches. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
120
Reig M, Aristoy MC, Toldrá F. Variability in the contents of pork meat nutrients and how it may affect food composition databases. Food Chem 2013;140:478-82. [DOI: 10.1016/j.foodchem.2012.11.085] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Revised: 10/29/2012] [Accepted: 11/17/2012] [Indexed: 11/28/2022]
121
Escudero E, Mora L, Fraser PD, Aristoy MC, Toldrá F. Identification of novel antioxidant peptides generated in Spanish dry-cured ham. Food Chem 2012;138:1282-8. [PMID: 23411244 DOI: 10.1016/j.foodchem.2012.10.133] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 09/19/2012] [Accepted: 10/22/2012] [Indexed: 11/25/2022]
122
Toldrá F, Aristoy MC, Mora L, Reig M. Innovations in value-addition of edible meat by-products. Meat Sci 2012;92:290-6. [DOI: 10.1016/j.meatsci.2012.04.004] [Citation(s) in RCA: 193] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 03/29/2012] [Accepted: 04/02/2012] [Indexed: 11/24/2022]
123
Toldrá F, Etherington DJ. Examination of cathepsins B, D, H and L activities in dry-cured hams. Meat Sci 2012;23:1-7. [PMID: 22055470 DOI: 10.1016/0309-1740(88)90057-5] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/1987] [Revised: 03/28/1988] [Accepted: 03/30/1988] [Indexed: 01/27/2023]
124
Moya VJ, Flores M, Aristoy MC, Toldrá F. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Sci 2012;58:197-206. [PMID: 22062116 DOI: 10.1016/s0309-1740(00)00152-2] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2000] [Revised: 11/28/2000] [Accepted: 11/29/2000] [Indexed: 10/18/2022]
125
Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems. J Appl Microbiol 2012;113:1407-16. [PMID: 22963007 DOI: 10.1111/jam.12005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/06/2012] [Accepted: 08/16/2012] [Indexed: 11/28/2022]
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