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Elizabeth Escudero

Showing results (1-10 of 24) with videos related to

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Food Research International (Ottawa, Ont.)|May 3, 2017
Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivityLeticia Mora, Elizabeth Escudero, Fidel Toldrá
Food Chemistry|May 20, 2014
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionElizabeth Escudero, Leticia Mora, Fidel Toldrá
Journal of Agricultural and Food Chemistry|April 2, 2010
Characterization of peptides released by in vitro digestion of pork meatElizabeth Escudero, Miguel Angel Sentandreu, Fidel Toldrá
International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processingLeticia Mora, Elizabeth Escudero, Keizo Arihara, et al.
International Journal of Food Microbiology|June 28, 2015
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausagesLeticia Mora, Elizabeth Escudero, M-Concepción Aristoy, et al.
Journal of Agricultural and Food Chemistry|February 16, 2010
Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meatElizabeth Escudero, Miguel Angel Sentandreu, Keizo Arihara, et al.
Meat Science|June 3, 2011
Possible biological markers of the time of processing of dry-cured hamElizabeth Escudero, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|March 13, 2012
Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatElizabeth Escudero, Fidel Toldrá, Miguel Angel Sentandreu, et al.
Meat Science|March 13, 2012
Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured hamElizabeth Escudero, Maria-Concepcion Aristoy, Hitoshi Nishimura, et al.
Pageof 3

Showing results (1-10 of 24) with videos related to

Sort By:
Pageof 3
Food Research International (Ottawa, Ont.)|May 3, 2017
Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivityLeticia Mora, Elizabeth Escudero, Fidel Toldrá
Food Chemistry|May 20, 2014
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionElizabeth Escudero, Leticia Mora, Fidel Toldrá
Journal of Agricultural and Food Chemistry|April 2, 2010
Characterization of peptides released by in vitro digestion of pork meatElizabeth Escudero, Miguel Angel Sentandreu, Fidel Toldrá
International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processingLeticia Mora, Elizabeth Escudero, Keizo Arihara, et al.
International Journal of Food Microbiology|June 28, 2015
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausagesLeticia Mora, Elizabeth Escudero, M-Concepción Aristoy, et al.
Journal of Agricultural and Food Chemistry|February 16, 2010
Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meatElizabeth Escudero, Miguel Angel Sentandreu, Keizo Arihara, et al.
Meat Science|June 3, 2011
Possible biological markers of the time of processing of dry-cured hamElizabeth Escudero, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|March 13, 2012
Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatElizabeth Escudero, Fidel Toldrá, Miguel Angel Sentandreu, et al.
Meat Science|March 13, 2012
Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured hamElizabeth Escudero, Maria-Concepcion Aristoy, Hitoshi Nishimura, et al.
Pageof 3