Publikationen (173) Publikationen, an denen Forscher/innen teilgenommen haben


  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

    Meat Science, Vol. 204

  3. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

    Biology, Vol. 12, Núm. 5

  4. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

  5. Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

    Molecules (Basel, Switzerland), Vol. 28, Núm. 13

  6. Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

    LWT, Vol. 185

  7. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

    Starch/Staerke, Vol. 75, Núm. 1-2

  8. Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening

    Meat Technology, Vol. 64, Núm. 2, pp. 212-217

  9. Source apportionment of PM10 and health risk assessment related in a narrow tropical valley. Study case: Metropolitan area of Aburrá Valley (Colombia)

    Environmental Science and Pollution Research, Vol. 30, Núm. 21, pp. 60036-60049

  10. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  11. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  12. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423