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Meat Science|November 9, 2011
Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminantsM Concepción Aristoy, Fidel ToldráFood Chemistry|April 23, 2013
Variability in the contents of pork meat nutrients and how it may affect food composition databasesMilagro Reig, M-Concepción Aristoy, Fidel ToldráMeat Science|August 23, 2012
Nutritional pork meat compounds as affected by ham dry-curingNives Marušić, M-Concepción Aristoy, Fidel ToldráFood Chemistry|August 24, 2014
Titin-derived peptides as processing time markers in dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.International Journal of Food Microbiology|December 27, 2005
Protease (PrA and PrB) and prolyl and arginyl aminopeptidase activities from Debaryomyces hansenii as a function of growth phase and nutrient sourcesTomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, et al.International Journal of Food Microbiology|August 2, 2003
Purification and properties of an arginyl aminopeptidase from Debaryomyces hanseniiTomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, et al.International Journal of Food Microbiology|April 22, 2008
Purification and characterisation of proteases A and D from Debaryomyces hanseniiTomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, et al.Applied and Environmental Microbiology|January 7, 2003
Purification and characterization of a prolyl aminopeptidase from Debaryomyces hanseniiTomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, 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.International Journal of Food Microbiology|February 1, 2005
Protease B from Debaryomyces hansenii: purification and biochemical propertiesTomás Bolumar, Yolanda Sanz, M-Concepción Aristoy, et al.Pageof 3