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Innovations in value-addition of edible meat by-products.
Toldrá F, Aristoy MC, Mora L, Reig M. Toldrá F, et al. Among authors: reig m. Meat Sci. 2012 Nov;92(3):290-6. doi: 10.1016/j.meatsci.2012.04.004. Epub 2012 Apr 10. Meat Sci. 2012. PMID: 22560456 Review.
New insights into meat by-product utilization.
Toldrá F, Mora L, Reig M. Toldrá F, et al. Among authors: reig m. Meat Sci. 2016 Oct;120:54-59. doi: 10.1016/j.meatsci.2016.04.021. Epub 2016 Apr 19. Meat Sci. 2016. PMID: 27156911 Free article.
Small peptides hydrolysis in dry-cured meats.
Mora L, Gallego M, Escudero E, Reig M, Aristoy MC, Toldrá F. Mora L, et al. Among authors: reig m. Int J Food Microbiol. 2015 Nov 6;212:9-15. doi: 10.1016/j.ijfoodmicro.2015.04.018. Epub 2015 Apr 17. Int J Food Microbiol. 2015. PMID: 25944374
Generation of bioactive peptides during food processing.
Toldrá F, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: reig m. Food Chem. 2018 Nov 30;267:395-404. doi: 10.1016/j.foodchem.2017.06.119. Epub 2017 Jun 21. Food Chem. 2018. PMID: 29934183 Free article. Review.
243 results