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Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

Food chemistry, 2018-05, Vol.249, p.111-118

2018

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Quantification of peptides released during in vitro digestion of cooked meat

Food chemistry, 2016-04, Vol.197, p.1311-1323

2016

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Higher drip loss is associated with protein oxidation

Meat science, 2012-04, Vol.90 (4), p.917-924

2012

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Effect of heat treatment on protein oxidation in pig meat

Meat science, 2012-05, Vol.91 (1), p.14-21

2012

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Evaluation of protein aggregation in cooked meat

Food chemistry, 2010, Vol.121 (2), p.412-417

2010

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Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry

Food & function, 2016-01, Vol.7 (6), p.2682-2691

2016

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Digestion study of proteins from cooked meat using an enzymatic microreactor

Meat science, 2009-02, Vol.81 (2), p.405-409

2009

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Oral declines and mastication deficiencies cause alteration of food bolus properties

Food & function, 2018-01, Vol.9 (2), p.1112-1122

2018

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Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Meat science, 2009-12, Vol.83 (4), p.651-656

2009

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Assessment of the influence of diet on lamb meat oxidation

Food chemistry, 2008-08, Vol.109 (3), p.573-579

2008

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Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling

Food & function, 2021-08, Vol.12 (16), p.7283-7297

2021

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Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Meat science, 2010-08, Vol.85 (4), p.645-650

2010

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Application to proteomics to understand and modify meat quality

Meat science, 2014-11, Vol.98 (3), p.539-543

2014

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Meat science, 2012-12, Vol.92 (4), p.360-365

2012

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Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana

Meat science, 2011-08, Vol.88 (4), p.645-651

2011

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Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

Meat science, 2010-08, Vol.85 (4), p.625-631

2010

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Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

Meat science, 2008-12, Vol.80 (4), p.968-981

2008

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Characterization of protein aggregates following a heating and freezing process

Food research international, 2011-12, Vol.44 (10), p.3160-3166

2011

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Technical note: A simplified procedure for myofibril hydrophobicity determination

Meat science, 2006-12, Vol.74 (4), p.681-683

2006

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Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

Food & function, 2023-05, Vol.14 (10), p.4569-4582

2023

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EFFECT OF I199V POLYMORPHISM ON PRKAG3 GENE ON CARCASS AND MEAT QUALITY TRAITS IN SLOVENIAN COMMERCIAL PIGS

Journal of muscle foods, 2009-07, Vol.20 (3), p.367-376

2009

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Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

Meat science, 2008-12, Vol.80 (4), p.982-996

2008

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Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Food chemistry, 2013-02, Vol.136 (3-4), p.1249-1262

2013

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Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Meat science, 2010-11, Vol.86 (3), p.665-673

2010

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Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Food chemistry, 2009-06, Vol.114 (3), p.1074-1078

2009

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Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

Quantification of peptides released during in vitro digestion of cooked meat

Higher drip loss is associated with protein oxidation

Effect of heat treatment on protein oxidation in pig meat

Evaluation of protein aggregation in cooked meat

Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry

Digestion study of proteins from cooked meat using an enzymatic microreactor

Oral declines and mastication deficiencies cause alteration of food bolus properties

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Assessment of the influence of diet on lamb meat oxidation

Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Application to proteomics to understand and modify meat quality

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

Characterization of protein aggregates following a heating and freezing process

Technical note: A simplified procedure for myofibril hydrophobicity determination

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

EFFECT OF I199V POLYMORPHISM ON PRKAG3 GENE ON CARCASS AND MEAT QUALITY TRAITS IN SLOVENIAN COMMERCIAL PIGS

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

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