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Page 1
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.
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.
ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution.
Moayedi A, Mora L, Aristoy MC, Hashemi M, Safari M, Toldrá F. Moayedi A, et al. Among authors: aristoy mc. Appl Biochem Biotechnol. 2017 Jan;181(1):48-64. doi: 10.1007/s12010-016-2198-1. Epub 2016 Jul 26. Appl Biochem Biotechnol. 2017. PMID: 27461540
28 results