His scientific interests lie mostly in Food science, Biochemistry, Enzyme, Chromatography and Proteolysis. Aminopeptidase, Lipolysis, Cathepsin, Flavor and Peptide are the primary areas of interest in his Biochemistry study. His Peptide research is multidisciplinary, incorporating perspectives in In vitro and Antioxidant.
In general Enzyme study, his work on Proteases and Enzyme assay often relates to the realm of Ascorbic acid and Water activity, thereby connecting several areas of interest. His Chromatography study combines topics in areas such as Amino acid, Reagent and Substrate. His Proteolysis research is multidisciplinary, incorporating elements of Proteomics, Exopeptidase, Protease and Bacteria.
His main research concerns Food science, Biochemistry, Enzyme, Chromatography and Proteolysis. His Food science study frequently links to related topics such as Sodium. His Biochemistry study is mostly concerned with Peptide, Aminopeptidase, Amino acid, Cathepsin and Exopeptidase.
His Enzyme research incorporates themes from Antioxidant and Hydrolysate. His research integrates issues of Size-exclusion chromatography, Hydrolysis and Molecular mass in his study of Chromatography. His Proteolysis study frequently links to adjacent areas such as Lipolysis.
Fidel Toldrá mainly focuses on Food science, Biochemistry, Antioxidant, Enzyme and Peptide. Fidel Toldrá combines subjects such as Nitrite, Gelatin and Fatty acid with his study of Food science. His research in Antioxidant intersects with topics in Food quality and Ingredient.
His Enzyme research includes themes of Fermentation, Bioavailability, In vivo and Orange. His work carried out in the field of Peptide brings together such families of science as Amino acid, DPPH, Chromatography, Mass spectrometry and Bacillus subtilis. In Chromatography, he works on issues like Hydrolysis, which are connected to Biological activity.
Fidel Toldrá focuses on Food science, Antioxidant, Biochemistry, Enzyme and Peptide. His work deals with themes such as Sodium, Nitrite, Nitrate and Bioavailability, which intersect with Food science. His Antioxidant study combines topics from a wide range of disciplines, such as Food quality and Ingredient.
Fidel Toldrá interconnects Chromatography and Loin in the investigation of issues within Biochemistry. His Enzyme research is multidisciplinary, relying on both Fermentation, Tenderness and Ageing. His Peptide research incorporates elements of Amino acid and Bacillus subtilis.
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Proteolysis and lipolysis in flavour development of dry-cured meat products.
Meat Science (1998)
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham
Fidel Toldrá;Mónica Flores.
Critical Reviews in Food Science and Nutrition (1998)
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
Mónica Flores;Casey C. Grimm;Fidel Toldrá;Arthur M. Spanier.
Journal of Agricultural and Food Chemistry (1997)
Dry-cured ham flavour: enzymatic generation and process influence
Fidel Toldrá;Mónica Flores;Yolanda Sanz.
Food Chemistry (1997)
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.
Annalisa Casaburi;Annalisa Casaburi;M-Conception Aristoy;Silvana Cavella;Rossella Di Monaco.
Meat Science (2007)
Dry-Cured Meat Products
Deproteinization techniques for HPLC amino acids analysis in fresh pork muscle and dry-cured ham
Maria Concepcion Aristoy;Fidel Toldra.
Journal of Agricultural and Food Chemistry (1991)
The role of muscle enzymes in dry-cured meat products with different drying conditions
Trends in Food Science and Technology (2006)
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
Fidel Toldrá;M-Concepción Aristoy;Mónica Flores.
Food Research International (2000)
Cathepsin B, D, H and L activities in the processing of dry‐cured ham
Fidel Toldrá;Elías Rico;José Flores.
Journal of the Science of Food and Agriculture (1993)
Journal of Food Engineering
(Impact Factor: 6.203)
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