Veterinary drug residues in meat : Concerns and rapid methods for detectionREIG, Milagro; TOLDRA, Fidel.Meat science. 2008, Vol 78, Num 1-2, pp 60-67, issn 0309-1740, 8 p.Conference Paper

Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscleSENTANDREU, Miguel Angel; TOLDRA, Fidel.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 10, pp 5014-5022, issn 0021-8561Article

Mediterranean Aspects of Meat Quality as Related to Muscle Biochemistry. WorkshopTOLDRA, Fidel; DEMEYER, Daniel I.Food chemistry. 1997, Vol 59, Num 4, pp 489-582, issn 0308-8146Conference Proceedings

Symposium on meat safety: from abattoir to consumerFITO, Pedro; TOLDRA, Fidel.Meat science. 2008, Vol 78, Num 1-2, issn 0309-1740, 155 p.Conference Proceedings

A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzymeSENTANDREU, Miguel Angel; TOLDRA, Fidel.Food chemistry. 2006, Vol 97, Num 3, pp 546-554, issn 0308-8146, 9 p.Article

Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscleSENTANDREU, Miguel Angel; TOLDRA, Fidel.Meat science. 2001, Vol 57, Num 1, pp 93-103, issn 0309-1740Article

Dipeptidyl peptidase IV from porcine skeletal muscle: purification and biochemical properties = Dipeptidyl peptidase IV du muscle squelettique porcin : purification et propriétés biochimiquesSENTANDREU, Miguel Angel; TOLDRA, Fidel.Food chemistry. 2001, Vol 75, Num 2, pp 159-168, issn 0308-8146Article

New developments in guaranteeing the optimal sensory quality of meatTOLDRA, Fidel; TROY, Declan J.Food chemistry. 2000, Vol 69, Num 4, issn 0308-8146, 101 p.Serial Issue

Purification and characterization of an arginine aminopeptidase from Lactobacillus sakeiSANZ, Yolanda; TOLDRA, Fidel.Applied and environmental microbiology (Print). 2002, Vol 68, Num 4, pp 1980-1987, issn 0099-2240, 8 p.Article

Oligopeptides hydrolysed by muscle dipeptidyl peptidases can generate angiotensin-I converting enzyme inhibitory dipeptidesSENTANDREU, Miguel Angel; TOLDRA, Fidel.European food research & technology (Print). 2007, Vol 224, Num 6, pp 785-790, issn 1438-2377, 6 p.Article

Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminantsARISTOY, M. Concepcion; TOLDRA, Fidel.Meat science. 2004, Vol 67, Num 2, pp 211-217, issn 0309-1740, 7 p.Article

Dipeptidyl peptidase activities along the processing of Serrano dry-cured hamSENTANDREU, Miguel Angel; TOLDRA, Fidel.European food research & technology (Print). 2001, Vol 213, Num 2, pp 83-87, issn 1438-2377Article

Purification and characterization of an X-prolyl-dipeptidyl peptidase from Lactobacillus sakeiSANZ, Yolanda; TOLDRA, Fidel.Applied and environmental microbiology (Print). 2001, Vol 67, Num 4, pp 1815-1820, issn 0099-2240Article

Innovations for healthier processed meatsTOLDRA, Fidel; REIG, Milagro.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 9, pp 517-522, issn 0924-2244, 6 p.Conference Paper

Methods for rapid detection of chemical and veterinary drug residues in animal foodsTOLDRA, Fidel; REIG, Milagro.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 9, pp 482-489, issn 0924-2244, 8 p.Conference Paper

Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidasesSENTANDREU, Miguel Angel; TOLDRA, Fidel.Food chemistry. 2007, Vol 102, Num 2, pp 511-515, issn 0308-8146, 5 p.Conference Paper

Nutritional pork meat compounds as affected by ham dry-curingMARUSIC, Nives; ARISTOY, M-Concepción; TOLDRA, Fidel et al.Meat science. 2013, Vol 93, Num 1, pp 53-60, issn 0309-1740, 8 p.Article

Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride saltsARMENTEROS, Monica; ARISTOY, María-Concepción; TOLDRA, Fidel et al.Meat science. 2012, Vol 91, Num 3, pp 378-381, issn 0309-1740, 4 p.Article

Microbial enzymatic activities for improved fermented meatsFLORES, Mónica; TOLDRA, Fidel.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 2-3, pp 81-90, issn 0924-2244, 10 p.Conference Paper

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteasesARMENTEROS, Monica; ARISTOY, M.-Concepcion; TOLDRA, Fidel et al.European food research & technology (Print). 2009, Vol 229, Num 1, pp 93-98, issn 1438-2377, 6 p.Article

Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systemsPEREZ-JUAN, Maria; FLORES, Monica; TOLDRA, Fidel et al.Food research international. 2007, Vol 40, Num 6, pp 687-693, issn 0963-9969, 7 p.Article

EFFoST 2005 annual meeting: innovations in traditional foods, Valencia, 25-28 October 2005FITO, Pedro; TOLDRA, Fidel.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 9, issn 0924-2244, 51 p.Conference Proceedings

Effects of curing agents and the stability of a glutaminase from Debaryomyces sppDURA, M-Asuncion; FLORES, Monica; TOLDRA, Fidel et al.Food chemistry. 2004, Vol 86, Num 3, pp 385-389, issn 0308-8146, 5 p.Article

Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscleFLORES, Monica; MARINA, Miguel; TOLDRA, Fidel et al.Meat science. 2000, Vol 56, Num 3, pp 247-254, issn 0309-1740Article

Historical perspectives and current aspects of pork meat quality in the USACASSENS, R. G.Food chemistry. 2000, Vol 69, Num 4, pp 357-363, issn 0308-8146Article