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F Toldrá

Showing results (1-10 of 43) with videos related to

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Advances in Food and Nutrition Research|March 21, 2017
PrefaceF Toldrá
Applied and Environmental Microbiology|April 3, 2001
Purification and characterization of an X-prolyl-dipeptidyl peptidase from Lactobacillus sakeiY Sanz, F Toldrá
Critical Reviews in Food Science and Nutrition|June 17, 1998
The role of muscle proteases and lipases in flavor development during the processing of dry-cured hamF Toldrá, M Flores
Meat Science|November 8, 2011
Examination of cathepsins B, D, H and L activities in dry-cured hamsF Toldrá, D J Etherington
Journal of Agricultural and Food Chemistry|October 29, 2000
Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscleM A Sentandreu, F Toldrá
Meat Science|November 9, 2011
Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patternsM C Aristoy, F Toldrá
Meat Science|November 9, 2011
Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscleM A Sentandreu, F Toldrá
Advances in Food and Nutrition Research|February 21, 2017
PrefaceS-K Kim, F Toldrá
Meat Science|November 9, 2011
Simple test for differentiation between fresh pork and frozen/thawed porkF Toldrá, Y Torrero, J Flores
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1990
Activity of cathepsin D as affected by chemical and physical dry-curing parametersE Rico, F Toldrá, J Flores
Pageof 5

Showing results (1-10 of 43) with videos related to

Sort By:
Pageof 5
Advances in Food and Nutrition Research|March 21, 2017
PrefaceF Toldrá
Applied and Environmental Microbiology|April 3, 2001
Purification and characterization of an X-prolyl-dipeptidyl peptidase from Lactobacillus sakeiY Sanz, F Toldrá
Critical Reviews in Food Science and Nutrition|June 17, 1998
The role of muscle proteases and lipases in flavor development during the processing of dry-cured hamF Toldrá, M Flores
Meat Science|November 8, 2011
Examination of cathepsins B, D, H and L activities in dry-cured hamsF Toldrá, D J Etherington
Journal of Agricultural and Food Chemistry|October 29, 2000
Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscleM A Sentandreu, F Toldrá
Meat Science|November 9, 2011
Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patternsM C Aristoy, F Toldrá
Meat Science|November 9, 2011
Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscleM A Sentandreu, F Toldrá
Advances in Food and Nutrition Research|February 21, 2017
PrefaceS-K Kim, F Toldrá
Meat Science|November 9, 2011
Simple test for differentiation between fresh pork and frozen/thawed porkF Toldrá, Y Torrero, J Flores
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1990
Activity of cathepsin D as affected by chemical and physical dry-curing parametersE Rico, F Toldrá, J Flores
Pageof 5