BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

195 related articles for article (PubMed ID: 25148995)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.
    Gallego M; Mora L; Aristoy MC; Toldrá F
    Food Chem; 2015 Nov; 187():230-5. PubMed ID: 25977021
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham.
    Gallego M; Mora L; Concepción Aristoy M; Toldrá F
    Food Chem; 2016 Apr; 196():437-44. PubMed ID: 26593512
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
    Petrova I; Tolstorebrov I; Mora L; Toldrá F; Eikevik TM
    Meat Sci; 2016 Nov; 121():243-249. PubMed ID: 27371871
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.
    del Olmo A; Calzada J; Gaya P; Nuñez M
    J Food Sci; 2013 Mar; 78(3):C416-24. PubMed ID: 23425117
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
    Harkouss R; Astruc T; Lebert A; Gatellier P; Loison O; Safa H; Portanguen S; Parafita E; Mirade PS
    Food Chem; 2015 Jan; 166():522-530. PubMed ID: 25053089
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham.
    Cañete M; Mora L; Toldrá F
    Food Chem; 2017 Aug; 229():710-715. PubMed ID: 28372234
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation.
    Jira W; Sadeghi-Mehr A; Brüggemann DA; Schwägele F
    Meat Sci; 2017 Jul; 129():81-87. PubMed ID: 28267644
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing.
    Heres A; Li Q; Toldrá F; Lametsch R; Mora L
    Meat Sci; 2023 Dec; 206():109323. PubMed ID: 37708620
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.
    Wang W; Li Y; Zhou X; Li C; Liu Y
    Meat Sci; 2021 Jan; 171():108290. PubMed ID: 32949821
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Optimization of MALDI-TOF mass spectrometry imaging for the visualization and comparison of peptide distributions in dry-cured ham muscle fibers.
    Rešetar Maslov D; Svirkova A; Allmaier G; Marchetti-Deschamann M; Kraljević Pavelić S
    Food Chem; 2019 Jun; 283():275-286. PubMed ID: 30722871
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez José V; Benedito J; Lorenzo JM
    Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.
    López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Fulladosa E; Carballo J; Zapata C; Lorenzo JM
    Food Chem; 2018 Apr; 244():238-245. PubMed ID: 29120776
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Chem; 2018 Jan; 239():823-830. PubMed ID: 28873640
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion.
    Escudero E; Mora L; Toldrá F
    Food Chem; 2014 Oct; 161():305-11. PubMed ID: 24837954
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.