Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

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

(2018) Marta Gallego et al.   FOOD CHEMISTRY

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

(2018) Marta Gallego et al.   FOOD RESEARCH INTERNATIONAL

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham

(2017) Manuel Cañete et al.   FOOD CHEMISTRY

Deamidation Reactions of Asparagine- and Glutamine-Containing Dipeptides Investigated by Ion Spectroscopy

(2016) Lisanne J. M. Kempkes et al.   JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

LC–MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde

(2015) Göker Gürbüz et al.   FOOD CHEMISTRY

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

(2015) Marta Gallego et al.   FOOD CHEMISTRY

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

(2015) Marta Gallego et al.   FOOD CHEMISTRY

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

HemI: A Toolkit for Illustrating Heatmaps

(2014) Wankun Deng et al.   PLoS One

Detoxification of aldehydes by histidine-containing dipeptides: From chemistry to clinical implications

(2013) Zhengzhi Xie et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

(2013) Chunqiang Li et al.   JOURNAL OF FOOD SCIENCE

Purification and Identification of antihypertensive peptides in Spanish dry-cured ham

(2012) Elizabeth Escudero et al.   Journal of Proteomics

Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts

(2012) Mónica Armenteros et al.   MEAT SCIENCE

Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham

(2011) Leticia Mora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE