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Journal Abstract Search

178 related items for PubMed ID: 29655758

  • 1. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Chem; 2018 Aug 30; 258():8-15. PubMed ID: 29655758
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  • 3. Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.
    Gallego M, Mora L, Hayes M, Reig M, Toldrá F.
    Food Res Int; 2017 Jul 30; 97():296-306. PubMed ID: 28578055
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  • 5. Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham.
    Wang J, Lu S, Li R, Wang Y, Huang L.
    J Sci Food Agric; 2020 Feb 30; 100(3):1246-1255. PubMed ID: 31696520
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  • 6. Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking.
    Nan YD, Mu BD, Ge CX, Chen SQ, Cui MX, Li HM, Zhao CC, Wang J, Piao CX, Li GH.
    Food Chem; 2024 Jul 15; 446():138697. PubMed ID: 38402773
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  • 8. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham.
    Xing L, Liu R, Gao X, Zheng J, Wang C, Zhou G, Zhang W.
    Food Chem; 2018 Nov 15; 266():420-426. PubMed ID: 30381207
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  • 9. Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Chem; 2018 Jan 15; 239():823-830. PubMed ID: 28873640
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  • 10. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M, Mora L, Toldrá F.
    J Proteomics; 2016 Sep 16; 147():98-107. PubMed ID: 26926439
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  • 11. Stability of an antioxidant peptide extracted from Jinhua ham.
    Zhu CZ, Zhang WG, Kang ZL, Zhou GH, Xu XL.
    Meat Sci; 2014 Feb 16; 96(2 Pt A):783-9. PubMed ID: 24200571
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  • 12. Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts.
    Gallego M, Mora L, Hayes M, Reig M, Toldrá F.
    J Agric Food Chem; 2019 Jan 30; 67(4):1115-1126. PubMed ID: 30648392
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  • 13. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Res Int; 2018 Jul 30; 109():343-349. PubMed ID: 29803458
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  • 14. Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham.
    Heres A, Gallego M, Mora L, Toldrá F.
    Int J Mol Sci; 2022 Feb 24; 23(5):. PubMed ID: 35269650
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  • 17. 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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  • 18. 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 22; 59():133-41. PubMed ID: 27375254
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  • 19. Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.
    Gallego M, Mora L, Aristoy MC, Toldrá F.
    Food Chem; 2015 Nov 15; 187():230-5. PubMed ID: 25977021
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  • 20. 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 15; 171():108290. PubMed ID: 32949821
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