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Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization
Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization
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Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization

Duffuler, Pauline ; Bhullar, Khushwant S ; de Campos Zani, Stepheny C ; Wu, Jianping

Journal of agricultural and food chemistry, 2022-03, Vol.70 (12), p.3585-3595 [Periódico revisado por pares]

United States: American Chemical Society

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2
Ovalbumin Hydrolysates Enhance Skeletal Muscle Insulin-Dependent Signaling Pathway in High-Fat Diet-Fed Mice
Ovalbumin Hydrolysates Enhance Skeletal Muscle Insulin-Dependent Signaling Pathway in High-Fat Diet-Fed Mice
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Ovalbumin Hydrolysates Enhance Skeletal Muscle Insulin-Dependent Signaling Pathway in High-Fat Diet-Fed Mice

Elhadad, Nesma ; de Campos Zani, S. C. ; Chan, C. B. ; Wu, Jianping

Journal of agricultural and food chemistry, 2024-07, Vol.72 (27), p.15248-15255 [Periódico revisado por pares]

American Chemical Society

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3
Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterranean daily intake of trace elements
Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterranean daily intake of trace elements
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Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterranean daily intake of trace elements

Matos-Reyes, M.N. ; Cervera, M.L. ; Campos, R.C. ; de la Guardia, M.

Food chemistry, 2010-09, Vol.122 (1), p.188-194 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Nutritional composition of new peanut (Arachis hypogaea L.) cultivars
Nutritional composition of new peanut (Arachis hypogaea L.) cultivars
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Nutritional composition of new peanut (Arachis hypogaea L.) cultivars

Campos Mondragón, M.G ; Oliart Ros, R.M ; Angulo, O ; Calderón de la Barca, A.M ; Durán Prado, A ; Campos Reyes, L.C ; Ortega García, J ; Medina Juárez, L.A., amedina@guayacan.uson.mx

Grasas y aceites (Sevilla), 2009-06, Vol.60 (2), p.161-167 [Periódico revisado por pares]

Consejo Superior de Investigaciones Científicas

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5
Interactions between additives: Its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings
Interactions between additives: Its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings
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Interactions between additives: Its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings

CASTRO, M ; GARRO, O ; CAMPOS, C. A ; GERSCHENSON, L. N

Food science and technology international, 2002-02, Vol.8 (1), p.33-39 [Periódico revisado por pares]

London: Sage

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6
Proximate composition and caloric value of the mussel Perna perna, cultivated in Ubatuba, São Paulo State, Brazil
Proximate composition and caloric value of the mussel Perna perna, cultivated in Ubatuba, São Paulo State, Brazil
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Proximate composition and caloric value of the mussel Perna perna, cultivated in Ubatuba, São Paulo State, Brazil

Tavares, M. ; Mello, M.R.P.do Amaral ; Campos, N.C. ; de Morais, C. ; Ostini, S.

Food chemistry, 1998-08, Vol.62 (4), p.473-475 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Lecythis pisonis Camb. nuts: oil characterization, fatty acids and minerals
Lecythis pisonis Camb. nuts: oil characterization, fatty acids and minerals
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Lecythis pisonis Camb. nuts: oil characterization, fatty acids and minerals

Vallilo, M.I ; Tavares, M ; Aued-Pimentel, S ; Campos, N.C ; Moita Neto, J.M

Food chemistry, 1999-08, Vol.66 (2), p.197-200 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types
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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Victoria-Campos, Claudia I. ; Ornelas-Paz, José de Jesús ; Ramos-Aguilar, Olivia P. ; Failla, Mark L. ; Chitchumroonchokchai, Chureeporn ; Ibarra-Junquera, Vrani ; Pérez-Martínez, Jaime D.

Food chemistry, 2015-08, Vol.181, p.325-332 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Evaluation of an ozone–slurry ice combined refrigeration system for the storage of farmed turbot ( Psetta maxima)
Evaluation of an ozone–slurry ice combined refrigeration system for the storage of farmed turbot ( Psetta maxima)
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Evaluation of an ozone–slurry ice combined refrigeration system for the storage of farmed turbot ( Psetta maxima)

Campos, Carmen A. ; Losada, Vanesa ; Rodríguez, Óscar ; Aubourg, Santiago P. ; Barros-Velázquez, Jorge

Food chemistry, 2006-07, Vol.97 (2), p.223-230 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Sorbate destruction and non-enzymatic browning in model aqueous systems
Sorbate destruction and non-enzymatic browning in model aqueous systems
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Sorbate destruction and non-enzymatic browning in model aqueous systems

CAMPOS, C. A ; ALZAMORA, S. M ; GERSCHENSON, L. N

Food science and technology international, 1997-01, Vol.3 (6), p.405-411 [Periódico revisado por pares]

London: Sage

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