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Marta Gallego

Showing results (11-20 of 84) with videos related to

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Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysatesMarta Gallego, Leticia Mora, Fidel Toldrá
Langmuir : the ACS Journal of Surfaces and Colloids|January 15, 2013
Unraveling supported lipid bilayer formation kinetics: osmotic effectsNicole Hain, Marta Gallego, Ilya Reviakine
Food Chemistry|September 7, 2017
Evolution of oxidised peptides during the processing of 9months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Meat Science|November 9, 2013
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamMarta Gallego, María-Concepción Aristoy, Fidel Toldrá
Food & Function|May 24, 2023
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) floursMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Chemistry|March 26, 2023
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumesMilagros Arnal, Marta Gallego, Pau Talens, et al.
The Journal of Chemical Physics|March 3, 2012
Adsorbed liposome deformation studied with quartz crystal microbalanceIlya Reviakine, Marta Gallego, Diethelm Johannsmann, et al.
International Journal of Molecular Sciences|March 10, 2022
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamAlejandro Heres, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnationMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured hamMarta Gallego, Leticia Mora, Milagro Reig, et al.
Pageof 9

Showing results (11-20 of 84) with videos related to

Sort By:
Pageof 9
Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysatesMarta Gallego, Leticia Mora, Fidel Toldrá
Langmuir : the ACS Journal of Surfaces and Colloids|January 15, 2013
Unraveling supported lipid bilayer formation kinetics: osmotic effectsNicole Hain, Marta Gallego, Ilya Reviakine
Food Chemistry|September 7, 2017
Evolution of oxidised peptides during the processing of 9months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Meat Science|November 9, 2013
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamMarta Gallego, María-Concepción Aristoy, Fidel Toldrá
Food & Function|May 24, 2023
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) floursMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Chemistry|March 26, 2023
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumesMilagros Arnal, Marta Gallego, Pau Talens, et al.
The Journal of Chemical Physics|March 3, 2012
Adsorbed liposome deformation studied with quartz crystal microbalanceIlya Reviakine, Marta Gallego, Diethelm Johannsmann, et al.
International Journal of Molecular Sciences|March 10, 2022
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamAlejandro Heres, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnationMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured hamMarta Gallego, Leticia Mora, Milagro Reig, et al.
Pageof 9