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Marta Gallego

Showing results (21-30 of 84) with videos related to

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International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Analytical Chemistry|October 29, 2008
Effect of sample heterogeneity on the interpretation of QCM(-D) data: comparison of combined quartz crystal microbalance/atomic force microscopy measurements with finite element method modelingDiethelm Johannsmann, Ilya Reviakine, Elena Rojas, et al.
Food Chemistry|August 24, 2014
Titin-derived peptides as processing time markers in dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Foods (Basel, Switzerland)|December 30, 2020
Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume PastesMarta Gallego, Milagros Arnal, José Manuel Barat, et al.
International Journal of Molecular Sciences|July 12, 2025
Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken FeathersÁlvaro Torices-Hernández, Marta Gallego, Leticia Mora, et al.
Food Chemistry|May 16, 2015
Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamMarta Gallego, Leticia Mora, M-Concepción Aristoy, et al.
Food Chemistry|November 24, 2015
The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|April 6, 2015
Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-productsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Journal of Agricultural and Food Chemistry|January 17, 2019
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham ByproductsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Pageof 9

Showing results (21-30 of 84) with videos related to

Sort By:
Pageof 9
International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Analytical Chemistry|October 29, 2008
Effect of sample heterogeneity on the interpretation of QCM(-D) data: comparison of combined quartz crystal microbalance/atomic force microscopy measurements with finite element method modelingDiethelm Johannsmann, Ilya Reviakine, Elena Rojas, et al.
Food Chemistry|August 24, 2014
Titin-derived peptides as processing time markers in dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Foods (Basel, Switzerland)|December 30, 2020
Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume PastesMarta Gallego, Milagros Arnal, José Manuel Barat, et al.
International Journal of Molecular Sciences|July 12, 2025
Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken FeathersÁlvaro Torices-Hernández, Marta Gallego, Leticia Mora, et al.
Food Chemistry|May 16, 2015
Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamMarta Gallego, Leticia Mora, M-Concepción Aristoy, et al.
Food Chemistry|November 24, 2015
The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|April 6, 2015
Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-productsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Journal of Agricultural and Food Chemistry|January 17, 2019
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham ByproductsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Pageof 9