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Journal Abstract Search

132 related items for PubMed ID: 27375254

  • 1. Antilisterial peptides from Spanish dry-cured hams: Purification and identification.
    Castellano P, Mora L, Escudero E, Vignolo G, Aznar R, Toldrá F.
    Food Microbiol; 2016 Oct; 59():133-41. PubMed ID: 27375254
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  • 3. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion.
    Escudero E, Mora L, Toldrá F.
    Food Chem; 2014 Oct 15; 161():305-11. PubMed ID: 24837954
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  • 8. Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling L. monocytogenes Inoculated in Surimi Noodle.
    Xiao J, Niu L.
    J Food Sci; 2015 Nov 15; 80(11):M2564-9. PubMed ID: 26467537
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  • 11. Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham.
    Dellafiora L, Paolella S, Dall'Asta C, Dossena A, Cozzini P, Galaverna G.
    J Agric Food Chem; 2015 Jul 22; 63(28):6366-75. PubMed ID: 26114575
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  • 13. The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
    Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M.
    Meat Sci; 2012 Feb 22; 90(2):472-7. PubMed ID: 22000500
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  • 17. Bioactive peptides generated in the processing of dry-cured ham.
    Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L.
    Food Chem; 2020 Aug 15; 321():126689. PubMed ID: 32259732
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  • 18. Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham.
    Gallego M, Aristoy MC, Toldrá F.
    Meat Sci; 2014 Feb 15; 96(2 Pt A):757-61. PubMed ID: 24200567
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