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Page 1
Generation of bioactive peptides during food processing.
Toldrá F, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: aristoy mc. Food Chem. 2018 Nov 30;267:395-404. doi: 10.1016/j.foodchem.2017.06.119. Epub 2017 Jun 21. Food Chem. 2018. PMID: 29934183 Free article. Review.
Innovations in value-addition of edible meat by-products.
Toldrá F, Aristoy MC, Mora L, Reig M. Toldrá F, et al. Among authors: aristoy mc. Meat Sci. 2012 Nov;92(3):290-6. doi: 10.1016/j.meatsci.2012.04.004. Epub 2012 Apr 10. Meat Sci. 2012. PMID: 22560456 Review.
Small peptides hydrolysis in dry-cured meats.
Mora L, Gallego M, Escudero E, Reig M, Aristoy MC, Toldrá F. Mora L, et al. Among authors: aristoy mc. Int J Food Microbiol. 2015 Nov 6;212:9-15. doi: 10.1016/j.ijfoodmicro.2015.04.018. Epub 2015 Apr 17. Int J Food Microbiol. 2015. PMID: 25944374
Bioactive peptides generated in the processing of dry-cured ham.
Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: aristoy mc. Food Chem. 2020 Aug 15;321:126689. doi: 10.1016/j.foodchem.2020.126689. Epub 2020 Mar 24. Food Chem. 2020. PMID: 32259732 Free article.
Patient dissatisfaction with acute stroke care.
Asplund K, Jonsson F, Eriksson M, Stegmayr B, Appelros P, Norrving B, Terént A, Asberg KH; Riks-Stroke Collaboration. Asplund K, et al. Stroke. 2009 Dec;40(12):3851-6. doi: 10.1161/STROKEAHA.109.561985. Epub 2009 Oct 22. Stroke. 2009. PMID: 19850895
66 results