List of works - Marta Gallego

ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance

article

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

scientific article published on 05 April 2018

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.

scientific article published on 9 March 2018

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.

scientific article

Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.

scientific article

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

article

Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

scientific article published on 26 December 2020

Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat

scientific article published on 02 May 2020

Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.

scientific article published on 25 April 2017

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.

scientific article published on 23 April 2015

Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.

scientific article published in July 2017

Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins

scientific article published on 27 February 2015

Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

scientific article published on 16 January 2019

Peptidomics as a tool for quality control in dry-cured ham processing

scientific article published on 27 February 2016

Perspectives in the Use of Peptidomics in Ham

scientific article published on 27 June 2018

Small peptides hydrolysis in dry-cured meats

scientific article published on 17 April 2015

Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.

scientific article published on 5 December 2017

The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham.

scientific article published on 21 September 2015

Titin-derived peptides as processing time markers in dry-cured ham.

scientific article published on 30 June 2014

List of works by Marta Gallego