Marta Gallego - Concepedia

Author

Marta Gallego

Instituto de Agroquímica y Tecnología de Alimentos ORCID

Also Known As

Gallego M, M. Gallego, MARTA GALLEGO IBÁÑEZ, Marta Gallego

Publications

Citations

H-Index

Concepts

All Affiliations

Instituto de Agroquímica y Tecnología de Alimentos Universitat Politècnica de València

About

Marta Gallego is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	17	823
2	Medicine	16	16	686
3	Natural Sciences	7	7	321
4	Engineering	5	5	207
5	Public Health	4	4	263

Marta Gallego

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages Marta Gallego, Leticia Mora, Elizabeth Escudero, International Journal of Food Microbiology Food ChemistryEuropean Dry-fermented SausagesDifferent TypesFood FermentationBiochemistry	2018	119
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly Marta Gallego, José Manuel Barat Baviera, Raúl Grau, Trends in Food Science & Technology Food ChemistryNutritionBody CompositionFood CompositionFood Analysis	2021	115
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham Marta Gallego, M‐Concepción Aristoy, Fidel Toldrá Meat Science BiochemistryPeptide EngineeringPeptide LibraryPeptoidBiotechnology	2013	90
Bioactive peptides generated in the processing of dry-cured ham Fidel Toldrá, Marta Gallego, Milagro Reig, Food Chemistry BiomanufacturingEngineeringBiotechnologyPeptide SynthesisAlternative Protein Source	2020	87
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham Marta Gallego, Leticia Mora, Fidel Toldrá Food Chemistry Food ChemistryBiochemistryAntioxidant Peptide AeeeypdlMedicineNatural Sciences	2018	85
Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer Marta Gallego, Charlotte Grootaert, Leticia Mora, Journal of Functional Foods Ace Inhibitory ActivityBiochemistryMembrane TransportCell TraffickingDry-cured Ham Peptides	2016	74
Small peptides hydrolysis in dry-cured meats Leticia Mora, Marta Gallego, Elizabeth Escudero, International Journal of Food Microbiology Food ChemistrySmall Peptides HydrolysisBiotechnologyPeptide SynthesisAlternative Protein Source	2015	65
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham Marta Gallego, Leticia Mora, Milagro Reig, Food Research International Food ChemistryBiochemistryMedicineGlycobiologySpanish Dry-cured Ham	2017	61
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products Marta Gallego, Leticia Mora, María Hayes, Food Research International Food ChemistryNutritionDry-cured Ham By-productsFood Bioactive CompoundFood Analysis	2017	57
Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion Marta Gallego, Lodovica Mauri, M‐Concepción Aristoy, Journal of Functional Foods NutritionGastrointestinal DigestionAntioxidant Peptides ProfileNutraceutical IngredientGastroenterology	2020	57

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