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M López-Pedrouso

Showing results (1-10 of 5) with videos related to

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Environmental Pollution (Barking, Essex : 1987)|September 4, 2020
Can proteomics contribute to biomonitoring of aquatic pollution? A critical reviewM López-Pedrouso, Z Varela, D Franco, et al.
Food Chemistry|February 7, 2020
Measuring quantitative proteomic distance between Spanish beef breedsR Rodríguez-Vázquez, A Mato, M López-Pedrouso, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditionsM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Food Chemistry|November 10, 2017
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesivenessM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Journal of Proteomics|October 13, 2018
Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditionsM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Environmental Pollution (Barking, Essex : 1987)|September 4, 2020
Can proteomics contribute to biomonitoring of aquatic pollution? A critical reviewM López-Pedrouso, Z Varela, D Franco, et al.
Food Chemistry|February 7, 2020
Measuring quantitative proteomic distance between Spanish beef breedsR Rodríguez-Vázquez, A Mato, M López-Pedrouso, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditionsM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Food Chemistry|November 10, 2017
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesivenessM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Journal of Proteomics|October 13, 2018
Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditionsM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Pageof 1