Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR-Reference-Cited by-同舟云学术

Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

Published:2016-10 Issue: Volume:88 Page:293-301
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vidal Natalia P.,Picone Gianfranco,Goicoechea Encarnacion,Laghi Luca,Manzanos María J.,Danesi Francesca,Bordoni Alessandra,Capozzi Francesco,Guillén María D.

Funder

Spanish Ministry of Economy and Competitiveness (MINECO

Basque Government

UPV/EHU

MINECO

Publisher

Elsevier BV

Subject

Food Science

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3. The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion;Bordoni;Electrophoresis,2014

4. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30months;Bordoni;Magnetic Resonance in Chemistry,2011

5. 1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar);Castejón;Magnetic Resonance in Chemistry,2010

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