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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2003 2
2004 1
2005 2
2006 2
2007 1
2008 2
2009 1
2010 1
2011 2
2012 4
2013 2
2014 1
2015 6
2016 2
2017 2
2018 2
2020 3
2024 0

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28 results

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Page 1
Generation of bioactive peptides during food processing.
Toldrá F, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: aristoy mc. Food Chem. 2018 Nov 30;267:395-404. doi: 10.1016/j.foodchem.2017.06.119. Epub 2017 Jun 21. Food Chem. 2018. PMID: 29934183 Free article. Review.
Innovations in value-addition of edible meat by-products.
Toldrá F, Aristoy MC, Mora L, Reig M. Toldrá F, et al. Among authors: aristoy mc. Meat Sci. 2012 Nov;92(3):290-6. doi: 10.1016/j.meatsci.2012.04.004. Epub 2012 Apr 10. Meat Sci. 2012. PMID: 22560456 Review.
Small peptides hydrolysis in dry-cured meats.
Mora L, Gallego M, Escudero E, Reig M, Aristoy MC, Toldrá F. Mora L, et al. Among authors: aristoy mc. Int J Food Microbiol. 2015 Nov 6;212:9-15. doi: 10.1016/j.ijfoodmicro.2015.04.018. Epub 2015 Apr 17. Int J Food Microbiol. 2015. PMID: 25944374
Bioactive peptides generated in the processing of dry-cured ham.
Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: aristoy mc. Food Chem. 2020 Aug 15;321:126689. doi: 10.1016/j.foodchem.2020.126689. Epub 2020 Mar 24. Food Chem. 2020. PMID: 32259732 Free article.
28 results