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Nature Protocols
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April 5, 2007
A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity
Miguel Angel Sentandreu, Fidel Toldrá
Meat Science
|
May 27, 2011
Peptide biomarkers as a way to determine meat authenticity
Miguel Angel Sentandreu, Enrique Sentandreu
Journal of Agricultural and Food Chemistry
|
May 18, 2007
Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine
Leticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Food Science
|
August 24, 2017
Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins
Mozhgan Mirzapour, Karamatollah Rezaei, Miguel Angel Sentandreu
Journal of Agricultural and Food Chemistry
|
April 2, 2010
Characterization of peptides released by in vitro digestion of pork meat
Elizabeth Escudero, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry
|
November 8, 2008
Effect of cooking conditions on creatinine formation in cooked ham
Leticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry
|
February 16, 2010
Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat
Elizabeth Escudero, Miguel Angel Sentandreu, Keizo Arihara, et al.
Meat Science
|
April 9, 2010
Creatine and creatinine evolution during the processing of dry-cured ham
Leticia Mora, Aleida S Hernández-Cázares, Miguel Angel Sentandreu, et al.
Meat Science
|
March 13, 2012
Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat
Elizabeth Escudero, Fidel Toldrá, Miguel Angel Sentandreu, et al.
Journal of Agricultural and Food Chemistry
|
September 8, 2009
Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham
Leticia Mora, Miguel Angel Sentandreu, Paul D Fraser, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 23) with videos related to
Sort By:
Page
of 3
Nature Protocols
|
April 5, 2007
A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity
Miguel Angel Sentandreu, Fidel Toldrá
Meat Science
|
May 27, 2011
Peptide biomarkers as a way to determine meat authenticity
Miguel Angel Sentandreu, Enrique Sentandreu
Journal of Agricultural and Food Chemistry
|
May 18, 2007
Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine
Leticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Food Science
|
August 24, 2017
Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins
Mozhgan Mirzapour, Karamatollah Rezaei, Miguel Angel Sentandreu
Journal of Agricultural and Food Chemistry
|
April 2, 2010
Characterization of peptides released by in vitro digestion of pork meat
Elizabeth Escudero, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry
|
November 8, 2008
Effect of cooking conditions on creatinine formation in cooked ham
Leticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry
|
February 16, 2010
Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat
Elizabeth Escudero, Miguel Angel Sentandreu, Keizo Arihara, et al.
Meat Science
|
April 9, 2010
Creatine and creatinine evolution during the processing of dry-cured ham
Leticia Mora, Aleida S Hernández-Cázares, Miguel Angel Sentandreu, et al.
Meat Science
|
March 13, 2012
Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat
Elizabeth Escudero, Fidel Toldrá, Miguel Angel Sentandreu, et al.
Journal of Agricultural and Food Chemistry
|
September 8, 2009
Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham
Leticia Mora, Miguel Angel Sentandreu, Paul D Fraser, et al.
Page
of 3