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Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry
ArticleAbstract: Different Spanish cheeses (Cabrales, Idiazábal, Roncal, Manchego, Mahón and a goat's milk cheese), mPalabras claves:ACE-inhibitory activity, Bioactive peptides, HPLC-MS/MS, PDO Spanish cheesesAutores:Gómez-Ruiz J.A., Lourdes Amigo, Ramos M., Recio I., Taborda G.Fuentes:scopusIdentification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model
ArticleAbstract: Hen egg lysozyme was hydrolyzed with pepsin in situ on a cation-exchange column to isolate antioxidaPalabras claves:Antioxidant activity in Zebrafish larvae, Bioactive peptides, Cation-exchange column, Hydrolyzate, Lysozyme, Toxicity in Zebrafish eggAutores:Barrio D.A., Gómez-Ruiz J.A., Miralles B., Ramos M., Recio I., Wilman Ismael Carrillo TeránFuentes:googlescopusTaste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
ArticleAbstract: The correlation between chemical and sensory analysis of the water-soluble extract compounds with moPalabras claves:Flavor, Low-molecular-weight water-soluble compounds, Manchego cheese, pasteurization, Sensorial analyses, TasteAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopus