Publications by authors named "Alejandro Heres"

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Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing.
Alejandro Heres, Qian Li, Fidel Toldrá, René Lametsch, Leticia Mora

Meat Sci· December 2023

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Antioxidant peptides generated from chicken feet protein hydrolysates.
Burcu Ozturk-Kerimoglu, Alejandro Heres, Leticia Mora, Fidel Toldrá

J Sci Food Agric· November 2023

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Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.
Alejandro Heres, Qian Li, Fidel Toldrá, René Lametsch, Leticia Mora

Foods· July 2023

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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat.
Alejandro Heres, Leticia Mora, Fidel Toldrá

Int J Mol Sci· January 2023

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Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham.
Alejandro Heres, Issei Yokoyama, Marta Gallego, Fidel Toldrá, Keizo Arihara

Food Res Int· December 2022

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Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham.
Alejandro Heres, Marta Gallego, Leticia Mora, Fidel Toldrá

Int J Mol Sci· February 2022

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Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham.
Alejandro Heres, Celia Saldaña, Fidel Toldrá, Leticia Mora

Food Chem (Oxf)· December 2021

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Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat.
Leticia Mora, Tomás Bolumar, Alejandro Heres, Fidel Toldrá

Food Funct· December 2017

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