FRANCISCO JAVIER ESPEJO CARPIO-rekin lankidetzan egindako argitalpenak (22)

2023

  1. Activity, structural features and in silico digestion of antidiabetic peptides

    Food Bioscience, Vol. 55

  2. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

    Foods, Vol. 12, Núm. 10

2022

  1. Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

    Food and Function, Vol. 13, Núm. 24, pp. 12510-12540

2020

  1. Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

    Food and Bioproducts Processing, Vol. 123, pp. 217-224

  2. Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions

    Foods, Vol. 9, Núm. 5

2019

  1. Valorisation of tuna viscera by endogenous enzymatic treatment

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1100-1108

2018

  1. Artificial neuronal networks (ANN) to model the hydrolysis of goat milk protein by subtilisin and trypsin

    Journal of Dairy Research, Vol. 85, Núm. 3, pp. 339-346

  2. Fish Discards as Source of Health-Promoting Biopeptides

    Alternative and Replacement Foods (Elsevier), pp. 177-204

2017

  1. Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 1, pp. 299-308

2016

  1. Artificial neural networks to model the production of blood protein hydrolysates for plant fertilisation

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 1, pp. 207-214

  2. Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates

    International Dairy Journal, Vol. 54, pp. 21-28

  3. Modelling of the production of ACE inhibitory hydrolysates of horse mackerel using proteases mixtures

    Food and Function, Vol. 7, Núm. 9, pp. 3890-3901

2015

  1. Increasing the angiotensin converting enzyme inhibitory activity of goat milk hydrolysates by cross-flow filtration through ceramic membranes

    Desalination and Water Treatment, Vol. 56, Núm. 13, pp. 3544-3553

  2. Production and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides from Mediterranean fish discards

    Journal of Functional Foods, Vol. 18, pp. 95-105

2014

  1. Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species

    Food Research International, Vol. 65, Núm. PC, pp. 469-476

  2. Production of goat milk protein hydrolysate enriched in ACE-inhibitory peptides by ultrafiltration

    Journal of Dairy Research, Vol. 81, Núm. 4, pp. 385-393

  3. Spray Drying of Goat Milk Protein Hydrolysates with Angiotensin Converting Enzyme Inhibitory Activity

    Food and Bioprocess Technology, Vol. 7, Núm. 8, pp. 2388-2396

2013

  1. Angiotensin I converting enzyme inhibitory peptides from fish by-products

    Utilization of Fish Waste (CRC Press), pp. 76-105

  2. Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions

    International Dairy Journal, Vol. 32, Núm. 2, pp. 175-183

  3. Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 15, pp. 3777-3784