Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Marta Gallego

Showing results (1-10 of 84) with videos related to

Pageof 9
Sort By:
Proteomics|June 9, 2018
Perspectives in the Use of Peptidomics in HamMarta Gallego, Leticia Mora, Fidel Toldrá
Meat Science|September 17, 2023
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterationsMarta Gallego, Raúl Grau, Pau Talens
Food Research International (Ottawa, Ont.)|May 12, 2026
Sustainable enzymatic approach for recovery of potential bioactive peptides and chondroitin sulphate from bovine tracheaMarta Gallego, Leticia Mora, Fidel Toldrá
Chemistry & Biodiversity|December 29, 2006
Calculation of the specific rate of catabolic activity (Ac) from the heat flow rate of soil microbial reactions measured by calorimetry: significance and applicationsNieves Barros, Marta Gallego, Sergio Feijóo
Food Chemistry|September 12, 2021
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processingMarta Gallego, Fidel Toldrá, Leticia Mora
Journal of Proteomics|March 2, 2016
Peptidomics as a tool for quality control in dry-cured ham processingMarta Gallego, Leticia Mora, Fidel Toldrá
Nutrients|September 13, 2018
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health RelevanceLeticia Mora, Marta Gallego, Fidel Toldrá
Food Research International (Ottawa, Ont.)|May 28, 2018
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Analytical Chemistry|June 25, 2009
Effect of sample heterogeneity on the interpretation of quartz crystal microbalance data: impurity effectsElena Rojas, Marta Gallego, Ilya Reviakine
Food Chemistry|April 16, 2018
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Pageof 9

Showing results (1-10 of 84) with videos related to

Sort By:
Pageof 9
Proteomics|June 9, 2018
Perspectives in the Use of Peptidomics in HamMarta Gallego, Leticia Mora, Fidel Toldrá
Meat Science|September 17, 2023
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterationsMarta Gallego, Raúl Grau, Pau Talens
Food Research International (Ottawa, Ont.)|May 12, 2026
Sustainable enzymatic approach for recovery of potential bioactive peptides and chondroitin sulphate from bovine tracheaMarta Gallego, Leticia Mora, Fidel Toldrá
Chemistry & Biodiversity|December 29, 2006
Calculation of the specific rate of catabolic activity (Ac) from the heat flow rate of soil microbial reactions measured by calorimetry: significance and applicationsNieves Barros, Marta Gallego, Sergio Feijóo
Food Chemistry|September 12, 2021
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processingMarta Gallego, Fidel Toldrá, Leticia Mora
Journal of Proteomics|March 2, 2016
Peptidomics as a tool for quality control in dry-cured ham processingMarta Gallego, Leticia Mora, Fidel Toldrá
Nutrients|September 13, 2018
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health RelevanceLeticia Mora, Marta Gallego, Fidel Toldrá
Food Research International (Ottawa, Ont.)|May 28, 2018
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Analytical Chemistry|June 25, 2009
Effect of sample heterogeneity on the interpretation of quartz crystal microbalance data: impurity effectsElena Rojas, Marta Gallego, Ilya Reviakine
Food Chemistry|April 16, 2018
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Pageof 9