BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

193 related articles for article (PubMed ID: 19731913)

  • 1. Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.
    Mora L; Sentandreu MA; Fraser PD; Toldrá F; Bramley PM
    J Agric Food Chem; 2009 Oct; 57(19):8982-8. PubMed ID: 19731913
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Proteomic identification of actin-derived oligopeptides in dry-cured ham.
    Sentandreu MA; Armenteros M; Calvete JJ; Ouali A; Aristoy MC; Toldrá F
    J Agric Food Chem; 2007 May; 55(9):3613-9. PubMed ID: 17371039
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.
    Mora L; Sentandreu MA; Koistinen KM; Fraser PD; Toldrá F; Bramley PM
    J Agric Food Chem; 2009 Apr; 57(8):3228-34. PubMed ID: 19320485
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.
    Mora L; Sentandreu MA; Toldrá F
    J Agric Food Chem; 2011 Apr; 59(8):3884-92. PubMed ID: 21410185
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S; Galaverna G; Schivazappa C; Marchelli R; Dossena A; Virgili R
    J Agric Food Chem; 2006 Dec; 54(25):9422-9. PubMed ID: 17147428
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.
    Gallego M; Mora L; Fraser PD; Aristoy MC; Toldrá F
    Food Chem; 2014 Apr; 149():121-8. PubMed ID: 24295685
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Creatine and creatinine evolution during the processing of dry-cured ham.
    Mora L; Hernández-Cázares AS; Sentandreu MA; Toldrá F
    Meat Sci; 2010 Mar; 84(3):384-9. PubMed ID: 20374800
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
    Del Pulgar JS; Soukoulis C; Biasioli F; Cappellin L; García C; Gasperi F; Granitto P; Märk TD; Piasentier E; Schuhfried E
    Talanta; 2011 Jul; 85(1):386-93. PubMed ID: 21645714
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
    Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
    Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis.
    Picariello G; De Martino A; Mamone G; Ferranti P; Addeo F; Faccia M; Spagnamusso S; Di Luccia A
    J Chromatogr B Analyt Technol Biomed Life Sci; 2006 Mar; 833(1):101-8. PubMed ID: 16503425
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Res Int; 2018 Jul; 109():343-349. PubMed ID: 29803458
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M; Mora L; Toldrá F
    J Proteomics; 2016 Sep; 147():98-107. PubMed ID: 26926439
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
    Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.
    Toldrá F; Flores M
    Crit Rev Food Sci Nutr; 1998 May; 38(4):331-52. PubMed ID: 9626490
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Titin-derived peptides as processing time markers in dry-cured ham.
    Gallego M; Mora L; Aristoy MC; Toldrá F
    Food Chem; 2015 Jan; 167():326-39. PubMed ID: 25148995
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional composition of dry-cured ham and its role in a healthy diet.
    Jiménez-Colmenero F; Ventanas J; Toldrá F
    Meat Sci; 2010 Apr; 84(4):585-93. PubMed ID: 20374828
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs.
    Bauchart C; Morzel M; Chambon C; Mirand PP; Reynès C; Buffière C; Rémond D
    Br J Nutr; 2007 Dec; 98(6):1187-95. PubMed ID: 17764598
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification of novel antioxidant peptides generated in Spanish dry-cured ham.
    Escudero E; Mora L; Fraser PD; Aristoy MC; Toldrá F
    Food Chem; 2013 Jun; 138(2-3):1282-8. PubMed ID: 23411244
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Electrospray ionization quadrupole time-of-flight and matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometric analyses to solve micro-heterogeneity in post-translationally modified peptides from Phoneutria nigriventer (Aranea, Ctenidae) venom.
    Pimenta AM; Rates B; Bloch C; Gomes PC; Santoro MM; de Lima ME; Richardson M; Cordeiro Mdo N
    Rapid Commun Mass Spectrom; 2005; 19(1):31-7. PubMed ID: 15573368
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.