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pro vyhledávání: '"Mora Soler A"'
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many mediu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5dbb59fc093ced9cf06a815e5ee5902
http://hdl.handle.net/10261/295719
http://hdl.handle.net/10261/295719
Autor:
Fidel Toldrá, Leticia Mora Soler
Publikováno v:
International journal of molecular sciences. 23(24)
This Special Issue of the International Journal of Molecular Sciences is focused on bioactive peptides in foods or hydrolyzates of food by-products, the methods for the extraction and purification of bioactive peptides, their structural and functiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::390ca41eabe2183934cfc2370526243a
https://pubmed.ncbi.nlm.nih.gov/36555626
https://pubmed.ncbi.nlm.nih.gov/36555626
Autor:
Fitzgerald, Ciarán, Gallagher, Eimear, O’Connor, Paula, Prieto, José, Mora-Soler, Leticia, Grealy, Maura, Hayes, Maria
Publikováno v:
In Peptides December 2013 50:119-124
Publikováno v:
In Medicina Clínica (English Edition) 16 August 2024 163(3):143-148
Publikováno v:
In Medicina Clinica 16 August 2024 163(3):143-148
Autor:
Ana Mora-Soler, Antonio Velasco-Guardado, Rosa Acosta-Materán, Josué Umaña-Mejía, Yuliana Jamanca-Poma, Renzo Calderón-Begazo, Jesús Legido-Gil, Alberto Álvarez-Delgado, Antonio Rodríguez-Pérez
Publikováno v:
Revista Espanola de Enfermedades Digestivas, Vol 105, Iss 10, Pp 629-633 (2013)
Background: the duodenum is the most common location for ectopic varices. Bleeding is rare, but when it appears, it is massive and difficult to control. Material and methods: retrospective description of five clinical cases of digestive bleeding seco
Externí odkaz:
https://doaj.org/article/c8d200fbab4646ff954e44cf5569cfa8
Publikováno v:
In Medicine - Programa de Formación Médica Continuada acreditado April 2012 11(6):337-346
Publikováno v:
In Medicine - Programa de Formación Médica Continuada acreditado April 2012 11(6):331-336
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
International Journal of Molecular Sciences; Volume 23; Issue 5; Pages: 2507
instname
International Journal of Molecular Sciences; Volume 23; Issue 5; Pages: 2507
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05487ebab56252c751e12afeed83ed87
http://hdl.handle.net/10261/263714
http://hdl.handle.net/10261/263714
Publikováno v:
International Journal of Molecular Sciences; Volume 23; Issue 22; Pages: 14140
Blood is a meat by-product rich in proteins with properties that can be improved after hydrolysis, making it a sustainable alternative for use in the generation of bioactive peptides. The objective of this study was to identify dipeptidyl peptidase I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c9a0421d75f5061a19050ef40b1d0bc
https://doi.org/10.3390/ijms232214140
https://doi.org/10.3390/ijms232214140