Detalles de la búsqueda
1.
Effect of processing on in vitro digestibility (IVPD) of food proteins.
Crit Rev Food Sci Nutr
; 63(16): 2790-2839, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-34590513
2.
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.
Molecules
; 23(2)2018 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-29419737
3.
Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.
J Sci Food Agric
; 98(14): 5302-5312, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-29656385
4.
Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates.
J Food Sci Technol
; 55(10): 4287-4296, 2018 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30228427
5.
B-cell anergy induces a Th17 shift in a novel B lymphocyte transgenic NOD mouse model, the 116C-NOD mouse.
Eur J Immunol
; 46(3): 593-608, 2016 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-26639224
6.
Oxidative deterioration of pork during superchilling storage.
J Sci Food Agric
; 97(15): 5211-5215, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28452152
7.
In vivo detection of peripherin-specific autoreactive B cells during type 1 diabetes pathogenesis.
J Immunol
; 192(7): 3080-90, 2014 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24610011
8.
Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).
Molecules
; 18(10): 12538-47, 2013 Oct 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-24152673
9.
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.
Meat Sci
; 192: 108924, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35878433
10.
Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method.
Food Chem
; 371: 130995, 2022 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34537610
11.
Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment.
Foods
; 11(20)2022 Oct 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-37431039
12.
Meat and Human Health-Current Knowledge and Research Gaps.
Foods
; 10(7)2021 Jul 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-34359429
13.
Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation.
Foods
; 10(12)2021 Dec 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34945558
14.
Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device.
Foods
; 9(9)2020 Sep 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-32938016
15.
Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage.
J Poult Sci
; 56(4): 308-317, 2019 Oct 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-32055229
16.
B-Lymphocyte Phenotype Determines T-Lymphocyte Subset Differentiation in Autoimmune Diabetes.
Front Immunol
; 10: 1732, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31428087
17.
Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.
Food Res Int
; 121: 28-38, 2019 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-31108750
18.
Proteolysis in pork loins during superchilling and regular chilling storage.
Meat Sci
; 141: 57-65, 2018 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-29605744
19.
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
Meat Sci
; 140: 134-144, 2018 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-29558677
20.
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
Meat Sci
; 145: 415-424, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-30055433