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M

María López-Pedrouso

universidade de santiago decompostela

H指数:30

被引数:2,430

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Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties

壳聚糖-橄榄油凝胶用于食品应用：物理化学和功能特性

Foods 2025, Vol. 14, Page 3332

IF5.1

2025-09-260

OAAI

A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

肉及其副产品生物活性肽的提取方法、生物活性、应用及局限性

IF6.1

2023-10-0121

OAAI

Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

IF9.8

2023-10-018

OA

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

IF3.5

2023-05-1314

OAAI

A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

IF9.8

2023-03-0111

OA

Advances in Natural Antioxidants for Food Improvement

IF6.6

2022-09-1623

OAAI

Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2022-08-0125

PRE

A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

FOOD RESEARCH INTERNATIONAL

IF8

2022-04-012

PRE

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

IF6.6

2022-02-2832

OAAI

Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

IF6.6

2022-02-119

OAAI

In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach

IF6.6

2021-12-248

OAAI

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

IF6.1

2021-11-0148

OAAI

Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS

IF9.8

2021-09-0125

PREAI

Proteomic Advances in Cereal and Vegetable Crops

谷类和蔬菜作物蛋白质组学研究进展

IF4.6

2021-08-1411

OAAI

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-08-01109

PREAI

SWATH-MS Quantitative Proteomic Analysis of Deer Antler from Two Regenerating and Mineralizing Sections

IF3.5

2021-07-176

OAAI

Proteomic Advances in Milk and Dairy Products

IF4.6

2021-06-2324

OAAI

Foodomics in meat quality

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-04-0148

PREAI

Can proteomics contribute to biomonitoring of aquatic pollution? A critical review

ENVIRONMENTAL POLLUTION

IF7.3

2020-12-0130

PRE

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

IF3.5

2020-11-1127

OAAI