Publikationen (58) Publikationen, an denen Forscher/innen teilgenommen haben

2024

  1. The Lithbea Domain

    ADVANCED BIOLOGY

2023

  1. Reflections upon a new definition of life

    Science of Nature, Vol. 110, Núm. 6

  2. The life tree of ecosystems and living worlds

    Biodiversity

2022

  1. Comparative Proteomics of Potato Cultivars with a Variable Dormancy Period

    Molecules, Vol. 27, Núm. 19

  2. Phosphoproteome Analysis Using Two-Dimensional Electrophoresis Coupled with Chemical Dephosphorylation

    Foods, Vol. 11, Núm. 19

2021

  1. What is life?

    Molecular Biology Reports

2020

  1. Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185

  2. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224

  3. Influence of production system and finishing feeding on meat quality of Rubia Gallega calves

    Spanish journal of agricultural research, Vol. 18, Núm. 3

  4. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

  5. Proteomic application in predicting food quality relating to animal welfare. A review

    Trends in Food Science and Technology, Vol. 99, pp. 520-530

  6. Sensory and physicochemical analysis of meat from bovine breeds in different livestock production systems, pre-slaughter handling conditions, and ageing time

    Foods, Vol. 9, Núm. 2

  7. What are the principles that govern life?

    Communicative and Integrative Biology, Vol. 13, Núm. 1, pp. 97-107

2019

  1. Inbreeding in the last ruling dynasty of Portugal: The house of Braganza

    American Journal of Human Biology, Vol. 31, Núm. 2

  2. Is the “Habsburg jaw” related to inbreeding?

    Annals of Human Biology, Vol. 46, Núm. 7-8, pp. 553-561

  3. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  4. Proteins and amino acids

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169

  5. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

  6. Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

    Journal of Proteomics, Vol. 198, pp. 59-65

  7. Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics

    Foods, Vol. 8, Núm. 9