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

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

Nanotechnology in Foods: Science behind and future perspectivesFINGLAS, Paul M; YADA, Rickey Y; TOLDRA, Fidel et al.Trends in food science & technology (Regular ed.). 2014, Vol 40, Num 2, issn 0924-2244, 119 p.Serial Issue

Low frequency dielectric measurements to assess post-mortem ageing of pork meatCASTRO-GIRALDEZ, Marta; TOLDRA, Fidel; FITO, Pedro et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 6, pp 1465-1472, issn 0023-6438, 8 p.Article

International Conference on Food Innovation - FoodInnova 2010FITO, Pedro; TOLDRA, Fidel.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 9, issn 0924-2244, 71 p.Conference Proceedings

Effect of Cooking Conditions on Creatinine Formation in Cooked HamMORA, Leticia; SENTANDREU, Miguel Angel; TOLDRA, Fidel et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 23, pp 11279-11284, issn 0021-8561, 6 p.Article

Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinineMORA, Leticia; SENTANDREU, Miguel Angel; TOLDRA, Fidel et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 12, pp 4664-4669, issn 0021-8561, 6 p.Article

Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sectionsPEREZ-JUAN, Maria; FLORES, Monica; TOLDRA, Fidel et al.European food research & technology (Print). 2006, Vol 222, Num 5-6, pp 658-666, issn 1438-2377, 9 p.Article

Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activityMARTIN, Diana; RUIZ, Jorge; FLORES, Monica et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 24, pp 9241-9247, issn 0021-8561, 7 p.Article

Protease and esterase activity of staphylococciCASABURI, Annalisa; VILLANI, Francesco; TOLDRA, Fidel et al.International journal of food microbiology. 2006, Vol 112, Num 3, pp 223-229, issn 0168-1605, 7 p.Article

Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acidsDURA, M-Asuncion; FLORES, Monica; TOLDRA, Fidel et al.Food chemistry. 2004, Vol 86, Num 3, pp 391-399, issn 0308-8146, 9 p.Article

Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured hamGIANELLI, Maria Pia; FLORES, Monica; TOLDRA, Fidel et al.Journal of the science of food and agriculture. 2002, Vol 82, Num 14, pp 1703-1709, issn 0022-5142, 7 p.Article

Characterization of Peptides Released by in Vitro Digestion of Pork MeatESCUDERO, Elizabeth; SENTANDREU, Miguel Angel; TOLDRA, Fidel et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 8, pp 5160-5165, issn 0021-8561, 6 p.Article

Bioactive packaging technologies for extended shelf life of meat-based productsCOMA, Véronique.Meat science. 2008, Vol 78, Num 1-2, pp 90-103, issn 0309-1740, 14 p.Conference Paper