María Cermeño

university of limerick

H指数:18

被引数:1,083

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Enhancement of the In Vitro Bioactivities of Limpet (Patella vulgata) Proteins: Effect of Pre-Enzymatic Hydrolysis Followed by Simulated Gastrointestinal Digestion

贻贝（Patella vulgata）蛋白质体外生物活性的增强：酶解预处理后模拟胃肠消化的影响

Food and Bioprocess Technology

IF5.8

2025-10-070

PRE

Peptides IPVP and LPIA Induce Insulin Secretion in a 2-Tiered Caco-2-STC-1/BRIN-BD11 Cell Model

肽IPVP和LPIA在2级Caco-2-STC-1/BRIN-BD11细胞模型中诱导胰岛素分泌

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-09-010

PRE

Foaming properties of plant protein blends prepared using commercial faba bean and hemp protein concentrates at different faba bean/hemp protein ratios

使用商业蚕豆和大麻蛋白浓缩物以不同的蚕豆/大麻蛋白比例制备的植物蛋白混合物的发泡特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-013

OAAI

Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate

乳清蛋白变性对乳蛋白浓缩物体外消化率，生物活性和肽谱的贡献

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-05-012

OAAI

Extraction and Characterization of Protein Concentrates from Limpets (Patella vulgata) and Peptide Release Following Gastrointestinal Digestion

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-08-303

PRE

Identification of peptides from edible silkworm pupae (Bombyx mori) protein hydrolysates with antioxidant activity

具有抗氧化活性的食用蚕蛹蛋白肽的鉴定

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-05-0148

OAAI

Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysates

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-0111

OAAI

Effect of enzymatically hydrolysed brewers' spent grain supplementation on the rheological, textural and sensory properties of muffins

FUTURE FOODS

IF8.2

2021-12-0113

Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities

从酿酒商的废谷物中产生富含酚类的提取物，并表征其体外和体内活性

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-03-0119

OAAI

Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis

ANTIOXIDANTS

IF6.6

2021-02-066

OAAI

In vitro dipeptidyl peptidase IV inhibitory activity and in situ insulinotropic activity of milk and egg white protein digests

FOOD & FUNCTION

IF5.4

2021-01-018

Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-0136

PREAI

Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W Emulsions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-08-2018

PREAI

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

关于从海藻中提取，纯化，鉴定和验证生物活性肽的最新知识

ELECTROPHORESIS

IF2.5

2020-07-1469

PREAI

Enzymatic Modification ofPorphyra dioica-Derived Proteins to Improve their Antioxidant Potential

MOLECULES

IF4.6

2020-06-1913

OAAI

Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate

FOOD HYDROCOLLOIDS

IF12.4

2020-06-0125

OAAI

Application of in silico approaches for the generation of milk protein-derived bioactive peptides

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-01-01101

OAAI

Assessment of the microstructural characteristics and the in vitro bioactive properties of sunflower oil-based emulsions stabilized by fava bean (vicia faba) protein

FOOD HYDROCOLLOIDS

IF12.4

2019-12-0118

OAAI

Identification of bioactive peptides from brewers' spent grain and contribution of Leu/Ile to bioactive potency

JOURNAL OF FUNCTIONAL FOODS

IF4

2019-09-0153

OAAI

Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0136

OAAI

María Cermeño

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