Ailén Alemán

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

Begoña Giménez, Ailén Alemán, P. Montero et al. · Food Chemistry · 2008 · 298 citations

Food Chemistry, Functional Properties, Gelatin Hydrolysates +1

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Ailén Alemán, Begoña Giménez, Efrén Pérez‐Santín et al. · Food Chemistry · 2010 · 271 citations

Protein Chemistry, Peptide Sequences, Biochemistry +5

Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

Joaquín Gómez‐Estaca, Laura Bravo, M.C. Gómez‐Guillén et al. · Food Chemistry · 2008 · 252 citations

Food Chemistry, Bovine-hide Gelatin Films, Edible Film +4

Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

Ailén Alemán, Efrén Pérez‐Santín, Stéphanie Bordenave-Juchereau et al. · Food Research International · 2011 · 227 citations

Food Chemistry, Medicinal Chemistry, Biochemistry +4

Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life

Meritaine da Rocha, Ailén Alemán, Viviane Patrícia Romani et al. · Food Hydrocolloids · 2018 · 174 citations

Aquatic Food System, Edible Film, Agar Films +6