Marta Gallego

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

Marta Gallego, Leticia Mora, Elizabeth Escudero et al. · International Journal of Food Microbiology · 2018 · 119 citations · Full text

Food Chemistry, European Dry-fermented Sausages, Different Types +10

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Marta Gallego, José Manuel Barat Baviera, Raúl Grau et al. · Trends in Food Science & Technology · 2021 · 115 citations · Full text

Food Chemistry, Nutrition, Body Composition +13

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

Marta Gallego, M‐Concepción Aristoy, Fidel Toldrá · Meat Science · 2013 · 90 citations · Full text

Biochemistry, Peptide Engineering, Peptide Library +5

Bioactive peptides generated in the processing of dry-cured ham

Fidel Toldrá, Marta Gallego, Milagro Reig et al. · Food Chemistry · 2020 · 87 citations · Full text

Biomanufacturing, Engineering, Biotechnology +8

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

Marta Gallego, Leticia Mora, Fidel Toldrá · Food Chemistry · 2018 · 85 citations · Full text

Food Chemistry, Biochemistry, Antioxidant Peptide Aeeeypdl +10