| 1 |
ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution
Moayedi A, Mora L, Aristoy MC, Hashemi M, Safari M, Toldra F
Applied Biochemistry and Biotechnology, 181(1), 48, 2017 |
| 2 |
In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation
Abdelhedi O, Nasri R, Jridi M, Mora L, Oseguera-Toledo ME, Aristoy MC, Ben Amara I, Toldra F, Nasri M
Process Biochemistry, 58, 145, 2017 |
| 3 |
Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties
Abdelhedi O, Jemil I, Nasri R, Mora L, Jridi M, Mbarek A, Toldra F, Ayedi MA, Nasri M
Process Biochemistry, 51(10), 1511, 2016 |
| 4 |
Peptidomic analysis of bioactive peptides in zebra blenny (Salaria basilisca) muscle protein hydrolysate exhibiting antimicrobial activity obtained by fermentation with Bacillus mojavensis A21
Jemil I, Abdelhedi O, Mora L, Nasri R, Aristoy MC, Jridi M, Hajji M, Toldra F, Nasri M
Process Biochemistry, 51(12), 2186, 2016 |
| 5 |
Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems
Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldra F
Journal of Applied Microbiology, 113(6), 1407, 2012 |
| 6 |
International Conference on Food Innovation, foodInnova 2010
Fito P, Toldra F
Journal of Food Engineering, 110(2), 159, 2012 |
| 7 |
An enzyme sensor for the determination of total amines in dry-fermented sausages (Reprinted from Journal of Food Engineering, vol 106, pg 166-169, 2011)
Hernandez-Cazares AS, Aristoy MC, Toldra F
Journal of Food Engineering, 110(2), 324, 2012 |
| 8 |
An enzyme sensor for the determination of total amines in dry-fermented sausages
Hernandez-Cazares AS, Aristoy MC, Toldra F
Journal of Food Engineering, 106(2), 166, 2011 |
| 9 |
Innovations in traditional foods EFFOST 2005 conference
Fito P, Toldra F
Journal of Food Engineering, 83(2), 129, 2007 |
| 10 |
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins
Fadda S, Vignolo G, Aristoy MC, Oliver G, Toldra F
Journal of Applied Microbiology, 91(3), 478, 2001 |
