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| Salt reduction in slow fermented sausages affects the generation of aroma active compounds Corral, Sara; Salvador, Ana; Flores, Mónica
Meat Science March 2013 ; 93 (3) : 776-785 |
| Nutritional pork meat compounds as affected by ham dry-curing Maruši?, N; Aristoy, María Concepción; Toldrá, Fidel
Meat Science January 2013 ; 93 (1) : 53-60 |
| Purification and Identification of antihypertensive peptides in Spanish dry-cured ham Escudero, Elisabeth; Mora, Leticia; Fraser, PD; Aristoy, María Concepción; Arihara, K; Toldrá, Fidel
Journal of Proteomics January 2013 ; 78 (14) : 499-507 |
| Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective Paredi, G; Sentandreu, Miguel Ángel; Mozzarelli, A; Fadda, S; Hollung, K; de Almeida, AM
Journal of Proteomics DOI: 10.1016/j.jprot.2013.01.029 |
| Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages Cano García, Liliana; Flores, Mónica; Belloch, Carmela
Food Research International June 2013 ; 52 (1) : 42-49 |
| Variability in the contents of pork meat nutrients and how it may affect food composition databases Reig, Milagro; Aristoy, María Concepción; Toldrá, Fidel
Food Chemistry October 2013 ; 140 (3) : 478-482 |
| Identification of novel antioxidant peptides generated in Spanish dry-cured ham Escudero, Elisabeth; Mora, Leticia; Fraser, PD; Aristoy, María Concepción; Toldrá, Fidel
Food Chemistry May 2013 ; 138 (2) : 1282-1288 |
| Strategies for salt reduction in foods Toldrá, Fidel; Barat, José Manuel
Recent Patents on Food, Nutrition and Agriculture April 2012 ; 4 (1) : 19-25 |
| Partial replacement of sodium in meat and fish products by using magnesium salts. A review Barat, JM; Pérez-Esteve, E; Aristoy, María Concepción; Toldrá, Fidel
Plant and Soil DOI: 10.1007/s11104-012-1461-7 |
| Innovations in value-addition of edible meat by-products Toldrá, Fidel; Aristoy, María Concepción; Mora, Leticia; Reig, Milagro
Meat Science November 2012 ; 92 (3) : 290-296 |
| Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham Escudero, Elisabeth; Aristoy, María Concepción; Nishimura, Hitoshi; Arihara, Keizo; Toldrá, Fidel
Meat Science July2012 ; 91 (3) : 306-311 |
| Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat Escudero, Elizabeth; Toldrá, Fidel; Sentandreu, Miguel Ángel; Nishimura, Hitoshi; Arihara, Keizo
Meat Science July 2012 ; 91 (3) : 382-384 |
| Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts Armenteros, Mónica; Aristoy, María Concepción; Toldrá, Fidel
Meat Science July 2012 ; 91 (3) : 378-381 |
| Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts Armenteros, Mónica; Aristoy, María Concepción; Barat, José M; Toldrá, Fidel
Meat Science February 2012 ; 90 (2) : 361-367 |
| Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems Castellano, Patricia; Aristoy, María Concepción; Sentandreu, Miguel Ángel; Vignolo, G; Toldrá, Fidel
Journal of Applied Microbiology December 2012 ;13 (6) : 1407-1416 |
| Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham Armenteros, Mónica; Toldrá, Fidel; Aristoy, María Concepción; Ventanas, J; Estévez, M
Journal of Agricultural and Food Chemistry August 2012 ; 60 (31) : 7607-7615 |
| Gelation of Persimmon Puree and Its Prevention by Enzymatic Treatment Tárrega, Amparo; Gurrea, María del Carmen; Navarro, José Luis; Carbonell, José Vicente
Food and Bioprocess Technology DOI: 10.1007/s11947-012-0890-x |
| Proteomic identification of small ( Mora, Leticia; Toldrá, Fidel
Food Technology and Biotechnology July 2012 ; 50 (3) : 343-349 |
| Proteolysis follow-up in dry-cured meat products through proteomic approaches Mora, Leticia; Fraser, PD; Toldrá, Fidel
Food Research International DOI:10.1016/j.foodres.2012.09.042 |
| Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham Flores, Mónica; Aristoy, María Concepción; Antequera, Teresa; Barat, José M; Toldrá, Fidel
Food Microbiology April 2012 ; 29 (2) : 247-254 |
| Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS Olivares, Alicia; Dryahina, Kseniya; Špan?l, Patrik; Flores, Mónica
Food Chemistry December 2012 ; 135 (3) : 1801-1808 |
| Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds Mora, Leticia; Aristoy, María Concepción; Toldrá, Fidel
Food Analytical Methods June 2012 ; 5 (3) : 604-612 |
| Identification of New Coloured Anthocyanin-Flavanol Adducts in Pressure-Extracted Pomegranate (Punica granatum L.) Juice by High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry Sentandreu, Enrique; Navarro, José Luis; Sendra, José María
Food Analytical Methods August 2012 ; 5 (4) : 702-709 |
| Innovations for healthier processed meats Toldrá, Fidel; Reig, Milagro
Trends in Food Science and Technology September 2011 ; 22 (9) : 517-522 |
| Microbial enzymatic activities for improved fermented meats Flores, Mónica; Toldrá, Fidel
Trends in Food Science & Technology March 2011 ; 22 (2-3) : 81-90 |
| Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham Ripollés, S; Campagnol, PCB; Armenteros, Mónica; Aristoy, María Concepción; Toldrá, Fidel
Meat Science September 2011 ; 89 (1) : 58-64 |
| Peptide biomarkers as a way to determine meat authenticity Sentandreu, Miguel Ángel; Sentandreu, Enrique
Meat Science November 2011 ; 89 (3) : 280-285 |
| Effect of fat content on aroma generation during processing of dry fermented sausages Olivares, Alicia; Navarro, José Luis; Flores, Mónica
Meat Science March 2011 ; 87 (3) : 264-273 |
| Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor Hernández Cázares, Aleida S; Aristoy, María Concepción; Toldrá, Fidel
Meat Science February 2011; 87 (2) : 125-129 |
| Possible biological markers of the time of processing of dry-cured ham Escudero, Elisabeth; Mora, Leticia; Aristoy, María Concepción; Toldrá, Fidel
Meat Science December 2011 ; 89 (4) : 536-539 |
| Low frequency dielectric measurements to assess post-mortem ageing of pork meat Castro Giráldez, Marta; Toldrá, Fidel; Fito, Pedro
LWT - Food Science and Technology July 2011 ; 44 (6) :1465-1472 |
| Small peptides released from muscle glycolytic enzymes during dry-cured ham processing Mora, Leticia; Valero, ML; Del Pino, MMS; Sentandreu, Miguel Ángel; Toldrá, Fidel
Journal of Proteomics April 2011 ; 74 (4) : 442-450 |
| An enzyme sensor for the determination of total amines in dry-fermented sausages Hernández Cázares, Aleida S; Aristoy, María Concepción; Toldrá, Fidel
Journal of Food Engineering September 2011 ; 106 (2) : 166-169 |
| SPME-GC-MS versus selected ion flow tube mass spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing Olivares, Alicia; Dryahina, Kseniya; Navarro, José Luis; Smith, David; Špan?l, Patrick; Flores, Mónica
Journal of Agricultural and Food Chemistry March 2011 ; 59 (5) : 1931-1938 |
| Intense degradation of myosin light chain isoforms in Spanish dry-cured ham Mora, Leticia; Sentandreu, Miguel Ángel; Toldrá, Fidel
Journal of Agricultural and Food Chemistry April 2011 ; 59 (8) : 3884-3892 |
| Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada) Gianelli, MP; Olivares, Alicia; Flores, Mónica
Food Science and Technology International February 2011 ; 17 (1) : 63-71 |
| Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue Gil, Luis; Barat, José M; Baigts, Diana , Martínez Máñez, Ramón; Soto, Juan; García Breijo, Eduardo; Aristoy, María Concepción; Toldrá, Fidel; Llobet, Eduard
Food Chemistry June 2011 ; 126 (3) : 1261-1268 |
| Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality Castro Giráldez, M; Dols, L; Toldrá, Fidel; Fito, Pedro
Food Chemistry July 2011 ; 127 (1) : 228-233 |
| Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats Mora, Leticia; Hernández Cázares, Aleida S; Aristoy, María Concepción; Toldrá, Fidel; Reig, Milagro
Food Analytical Methods March 2011 ; 4 (1) : 121-129 |
| Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride Aliño, Marta; Grau, R; Toldrá, Fidel; Barat, José M
Meat Science October 2010 ; 86 (2) : 331-336 |
| Sensory acceptability of slow fermented sausages based on fat content and ripening time Olivares, Alicia; Navarro, José Luis; Salvador, Ana; Flores, Mónica
Meat Science October 2010 ; 86 (2) : 251-257 |
| Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process Pérez Palacios, Trinidad; Ruiz, Jorge; Barat, José M; Aristoy, María Concepción; Antequera, Teresa
Meat Science May 2010; 85 (1) : 121-126 |
| Creatine and creatinine evolution during the processing of dry-cured ham Mora, Leticia; Hernández Cázares, Aleida S; Sentandreu, Miguel Ángel; Toldrá, Fidel
Meat Science March 2010; 84 (3) : 384-389 |
| Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium Aliño, Marta; Grau, Raúl; Toldrá, Fidel; Blesa, Ester; Pagán, María Jesús; Barat, José M
Meat Science July 2010 ; 85 (3) : 580-588 |
| Nutritional composition of dry-cured ham and its role in a healthy diet Jiménez Colmenero, F; Ventanas, J; Toldrá, Fidel
Meat Science April 2010 ; 84 (4) : 585-593 |
| A proteomic-based approach for detection of chicken in meat mixes Sentandreu, Miguel Ángel; Fraser, PD; Halket, J; Patel, R; Bramley PM
Journal of Proteome Research July 2010 ; 9 (7) : 3374-3383 |
| Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat Escudero, Elizabeth; Sentandreu, Miguel Ángel; Arihara, Keizo; Toldrá, Fidel
Journal of Agricultural and Food Chemistry March 2010 ; 58 (5) : 2895–2901 |
| Characterization of Peptides Released by in Vitro Digestion of Pork Meat Escudero, Elizabeth; Sentandreu, Miguel Ángel; Toldrá, Fidel
Journal of Agricultural and Food Chemistry April 2010 ; 58 (8) : 5160-5165 |
| Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes Castro Giráldez, Marta; Fito, Pedro J; Toldrá, Fidel; Fito, Pedro
International Journal of Food Science and Technology August 2010 ; 45 (8) : 1710-1716 |
| Low-frequency dielectric spectrum to determine pork meat quality Castro Giráldez, Marta; Botella, Patricia; Toldrá, Fidel; Fito, Pedro
Innovative Food Science and Emerging Technologies April 2010 ; 11 (2) : 376-386 |
| Purification and partial characterization of antithrombin III from bovine skeletal muscle and possible role of thrombin in postmortem apoptosis development and in efficiency of low voltage electrical stimulation Herrera Mendez, Carlos H; Becilal, Samira; Coulis, Gerald; Sentandreu, Miguel Ángel; Aubry, Laurent; Ouali, Ahmed
Food Research International January 2010 ; 43 (1) : 356-363 |
| Microwave dielectric spectroscopy for the determination of pork meat quality Castro Giráldez, Marta; Aristoy, María Concepción; Toldrá, Fidel; Fito, Pedro
Food Research International December 2010 ; 43 (10) : 2369-2377 |
| Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites Mora, Leticia; Hernández Cázares, Aleida S; Aristoy, María Concepción; Toldrá, Fidel
Food Chemistry December 2010 ; 123 (4) : 1282-1288 |
| Hypoxanthine-based enzymatic sensor for determination of pork meat freshness Hernández Cázares, Aleida S; Aristoy, María Concepción; Toldrá, Fidel
Food Chemistry December 2010 ; 123 (3) : 949-954 |
| Identification of small troponin T peptides generated in dry-cured ham Mora, Leticia; Sentandreu, Miguel Ángel; Toldrá, Fidel
Food Chemistry December 2010 ; 123 (3) : 691-697 |
| Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Olivares, Alicia; Dryahina, Kseniya; Navarro, José Luis; Flores, Mónica; Smith, David; Spanel, Patrik
Analytical Chemistry July 2010 ; 82 (13) : 5819-5829 |
| Recent Patents for Sodium Reduction in Foods Toldrá, Fidel; Barat, José M
Recent Patents on Food, Nutrition & Agriculture 2009; 1 (1) : 80-86 |
| Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) Armenteros, Mónica; Heinonen, M; Ollilainen, V; Toldrá, Fidel; Estéve, Mario
Meat Science September 2009 ; 83 (1) : 104-112 |
| Influence of sodium replacement on physicochemical properties of dry-cured loin Aliño, Marta; Grau, R; Toldrá, Fidel; Blesa, E; Pagán, MJ; Barat, José M
Meat Science November 2009 ; 83 (3) : 423-430 |
| Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams Flores, Mónica; Aristoy, María Concepción; Antequera, Teresa; Barat, José M; Toldrá, Fidel
Meat Science June 2009 ; 82 (2) : 241-246 |
| Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs Daza, A; Rey, AI; Olivares, A; Cordero, G; Toldrá, Fidel; López Bote, CJ
Meat Science April 2009; 81 (4) : 641-646 |
| Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham Mora, Leticia; Sentandreu, Miguel Angel; Fraser, Paul D; Toldrá, Fidel; Bramley, Peter M
Journal of Agricultural and Food Chemistry September 2009 ; 57 (19) : 8982–8988 |
| Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium Armenteros, Mónica; Aristoy, María Concepción; Barat, José M; Toldrá, Fidel
Journal of Agricultural and Food Chemistry October 2009 ; 57 (20) : 9699–9705 |
| Naturally Generated Small Peptides Derived from Myofibrillar Proteins in Serrano Dry-Cured Ham Mora, Leticia; Sentandreu, Miguel Ángel; Koistinen, Kaisa M; Fraser, Paul D; Toldrá, Fidel; Bramley, Peter M
Journal of Agricultural and Food Chemistry April 2009 ; 57 (8) : 3228–3234 |
| Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation Pérez Palacios, Trinidad; Ruiz, Jorge; Grau, Raúl; Flores, Mónica; Antequera, Teresa
International Journal of Food Science and Technology November 2009 ; 44 (11) : 2287-2295 |
| Relevancia de nitrato y nitrito en el jamón curado y sus efectos en el desarrollo del aroma Toldrá, Fidel; Aristoy,María Concepción; Flores, Mónica
Grasas y Aceites 2009 ; 60 (3) : 291-296 |
| Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages Olivares, Alicia; Navarro, José Luis; Flores, Mónica
Food Research International November 2009 ; 42 (9) : 1303-1308 |
| Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl Armenteros, Mónica; Aristoy, María Concepción; Barat, José M; Toldrá, Fidel
Food Chemistry December 2009 ; 117 (4): 627-633 |
| Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage Olivares, Alicia; Navarro, José Luis; Flores, Mónica
Food Chemistry August 2009 ; v115 (4) : 1464-1472 |
| Inhibition of human initiator caspase 8 and effector caspase 3 by cross-class inhibitory bovSERPINA3-1 and A3-3 Herrera Mendez, CH; Becila, S; Blanchet, X; Pelissier, P; Delourme, D; Coulis, G; Sentandreu, MA; Boudjellal, A; Bremaud, L; Ouali, A
FEBS Letters September 2009 ; 583 (17) : 2743-2748 |
| Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases Armenteros, Mónica; Aristoy, María Concepción; Toldrá, Fidel
European Food Research and Technology May 2009 ; v229 (1) : 93-98 |
| Fish freshness analysis using metallic potentiometric electrodes Gil, Luis; Barat, José M; García Breijo, Eduardo; Ibáñez, Javier; Martínez Mañez, Ramón; Soto, Juan; Llobet, Eduard; Brezmes, Jesús; Aristoy, María Concepción; Toldrá, Fidel
Sensors and Actuators B: Chemical 14 May 2008; 131 (2) : 362-370 |
| Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs López Bote, CJ; Toldrá, Fidel; Daza, A; Ferrer, José Manuel; Menoyo, D; Silió, L; Rodríguez, MC
Meat Science May 2008; 79 (1) : 71-76 |
| Veterinary drug residues in meat: Concerns and rapid methods for detection Reig, Milagros; Toldrá, Fidel
Meat Science January February 2008; 78 (1-2) : 60-67 |
| Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts Blesa, E; Aliño, Marta; Barat, José M; Grau, R; Toldrá, Fidel; Pagán, MJ
Meat Science January February 2008; 78 (1-2) : 135-142 |
| Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin Campus, Marco; Flores, Mónica; Martínez, Antonio; Toldrá, Fidel
Meat Science December 2008; 80 (4) : 1174-1181 |
| Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types Mora, Leticia; Sentandreu, Miguel Angel; Toldrá, Fidel
Meat Science August 2008; 79 (4) : 709-715 |
| Study of salting and post-salting stages of fresh and thawed Iberian hams Grau, Raúl; Albarracín, William; Toldrá, Fidel; Antequera, Teresa; Barat, José M
Meat Science August 2008; 79 (4) : 677-682 |
| Effect of Cooking Conditions on Creatinine Formation in Cooked Ham Mora, Leticia; Sentandreu, Miguel Angel; Toldrá, Fidel
Journal of Agricultural and Food Chemistry December 10 2008; 56 (23) : 11279–11284 |
| Purification and characterisation of Proteases A and D from Debaryomyces hansenii Bolumar, Tomás; Sanz, Yolanda; Aristoy, María Concepción; Toldrá, Fidel
International Journal of Food Microbiology 31 May 2008; 124 (2) : 135-141 |
| Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits Casaburi, Annalisa; Di Monaco, Rossella; Cavella, Silvana; Toldrá, Fidel; Ercolini, Danilo; Villani, Francesco
Food Microbiology February 2008; 25 (2) : 335-347 |
| Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor Barat, José M; Gil, Luis; Gracía Breijo, Eduardo; Aristoy, María Concepción; Toldrá, Fidel; Martínez Máñez, Ramón; Soto, Juan
Food Chemistry 15 May 2008; 108 (2) : 681-688 |
| Effect of pork meat proteins on the binding of volatile compounds Pérez Juan, María; Flores, Mónica; Toldrá, Fidel
Food Chemistry 15 June 2008; 108 (4) : 1226-1233 |
| Liquid Chromatography for the Rapid Screening of Growth Promoters Residues in Meat Reig, Milagro; Toldrá, Fidel
Food Analytical Methods March 2008; 1 (1) : 2-9 |
| The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents Marco, Aurora; Navarro, José Luis; Flores, Mónica
European Food Research and Technology January 2008; 226 (3) : 449-458 |
| Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition Flores, Mónica; Olivares, Alicia
European Food Research and Technology December 2008; 228 (2) : 283-290 |
| Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture Boudjellal, Abdelghani; Becila, Samira; Coulis, Gerald; Herrera-Mendez, Carlos Hernan; Aubry, Laurent; Lepetit, Jacques; Harhoura, Khaled; Sentandreu, Miguel Angel; Aït-Amar, Hamid; Ouali, Ahmed
African Journal of Agricultural Research March 2008 ; 3 (3) : 195-204 |
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