BIOMOLXEN
Bioloxía Molecular e Xenética de Poboacións
Publikationen (58) Publikationen, an denen Forscher/innen teilgenommen haben
2024
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The Lithbea Domain
ADVANCED BIOLOGY
2023
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Reflections upon a new definition of life
Science of Nature, Vol. 110, Núm. 6
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The life tree of ecosystems and living worlds
Biodiversity
2022
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Comparative Proteomics of Potato Cultivars with a Variable Dormancy Period
Molecules, Vol. 27, Núm. 19
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Phosphoproteome Analysis Using Two-Dimensional Electrophoresis Coupled with Chemical Dephosphorylation
Foods, Vol. 11, Núm. 19
2021
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What is life?
Molecular Biology Reports
2020
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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
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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
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Influence of production system and finishing feeding on meat quality of Rubia Gallega calves
Spanish journal of agricultural research, Vol. 18, Núm. 3
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Measuring quantitative proteomic distance between Spanish beef breeds
Food Chemistry, Vol. 315
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Proteomic application in predicting food quality relating to animal welfare. A review
Trends in Food Science and Technology, Vol. 99, pp. 520-530
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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
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What are the principles that govern life?
Communicative and Integrative Biology, Vol. 13, Núm. 1, pp. 97-107
2019
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Inbreeding in the last ruling dynasty of Portugal: The house of Braganza
American Journal of Human Biology, Vol. 31, Núm. 2
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Is the “Habsburg jaw” related to inbreeding?
Annals of Human Biology, Vol. 46, Núm. 7-8, pp. 553-561
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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
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Proteins and amino acids
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
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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
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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