Toldrá F.
8
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 1996 | 3 |
| 2016 | 1 |
| 2017 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 9 |
| Enzima | 1 |
| Fisiología | 1 |
| Sensor | 1 |
| Ciencia de los alimentos | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Fisiología humana | 3 |
| Tecnología alimentaria | 2 |
| Bioquímica | 2 |
| Fisiología y materias afines | 2 |
| Microorganismos, hongos y algas | 1 |
| Química física | 1 |
| Farmacología y terapéutica | 1 |
| Química analítica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 3 |
| Aristoy M.C. | 2 |
| Felipe Jadán Piedra | 2 |
| Flores M. | 1 |
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Top Keywords
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Publicaciones del autor
Effect of curing agents on m-calpain activity throughout the curing process
ArticleAbstract: Curing of ham involves a number of biochemical reactions, mainly related to lipolytic and proteolytiPalabras claves:Cooked ham, Curing process, Dry-cured ham, Enzyme activity, M-Calpain, stabilityAutores:Cristina M. Rosell, Toldrá F.Fuentes:scopusEffect of myoglobin on the muscle lipase system
ArticleAbstract: The effect of different concentrations of myoglobin on the enzyme systems involved in lipid degradatPalabras claves:Autores:Cristina M. Rosell, Toldrá F.Fuentes:scopusBiosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham
ArticleAbstract: A nitrate reductase immobilized system with an oxygen electrode has been developed and optimized toPalabras claves:BIOSENSOR, Dry-cured ham, HPLC, Nitrate, Nitrate reductaseAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopusMyoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes
ArticleAbstract: The effect of myoglobin content on the activity of different proteolytic systems, lysosomal enzymes,Palabras claves:Aminopeptidases, Calpains, Cathepsins, Inhibition, Muscle proteases, MyoglobinAutores:Cristina M. Rosell, Flores M., Toldrá F.Fuentes:scopusSelective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane
ArticleAbstract: An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinkinPalabras claves:Dry-cured ham, Dry-fermented sausages, Immobilised enzyme system, L-lysine-α-oxidase, lysineAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopus