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Biology and Biochemistry
Spain
2023

D-Index & Metrics

Chemistry

D-Index
98
Citations
31031
World Ranking
1413
National Ranking
27

Biology and Biochemistry

D-Index
99
Citations
31208
World Ranking
1609
National Ranking
19

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Fidel Toldrá is affiliated with the Spanish National Research Council in Spain and has contributed extensively to research in several interconnected fields. Their work primarily intersects Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine, encompassing a total of 238 publications across these areas.

Their research covers a broad range of subfields, with significant output in Molecular Biology, Animal Science and Zoology, Physiology, Insect Science, and Food Science. The main topics they have extensively investigated include Protein Hydrolysis and Bioactive Peptides, Meat and Animal Product Quality, Biochemical effects in animals, Insect Utilization and Effects, Biochemical Analysis and Sensing Techniques, Muscle Metabolism and Nutrition, and Animal Nutrition and Physiology.

Toldrá has published research in several well-known journals, with frequent appearances in the International Journal of Molecular Sciences, Food Chemistry, Food Research International, Meat Science, and Foods. These venues have hosted many of their studies, indicating a consistent research presence in food science and biochemical analysis sectors.

Their recent papers reflect their focus on bioactive peptides, meat product quality, and sustainable processing methods. Notable publications include:

  • "Trends in Biodiesel Production from Animal Fat Waste" (2020) in Applied Sciences
  • "Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides" (2022) in Current Opinion in Food Science
  • "Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity" (2020) in Journal of Agricultural and Food Chemistry
  • "Management of meat by- and co-products for an improved meat processing sustainability" (2021) in Meat Science
  • "Bioactive peptides generated in the processing of dry-cured ham" (2020) in Food Chemistry

Collaborative work is a significant aspect of Toldrá's research activities. Frequent co-authors include Leticia Mora, Marta Gallego, Alejandro Heres, and Milagro Reig. These collaborations span dozens of publications, reflecting ongoing partnerships in the field.

Best Publications

  • Encyclopedia of food and health

    Benjamin Caballero;Paul M. Finglas;Fidel Toldrá

  • Proteolysis and lipolysis in flavour development of dry-cured meat products.

    Fidel Toldra

  • The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham

    Fidel Toldrá;Mónica Flores

  • Bioactive peptides as natural antioxidants in food products – A review

    Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba

  • 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

  • Innovations in value-addition of edible meat by-products.

    Fidel Toldrá;M.-Concepción Aristoy;Leticia Mora;Milagro Reig

  • The role of muscle enzymes in dry-cured meat products with different drying conditions

    Fidel Toldrá

  • 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

  • Dry-cured ham flavour: enzymatic generation and process influence

    Fidel Toldrá;Mónica Flores;Yolanda Sanz

  • Dry-Cured Meat Products

    Fidel Toldra.

  • Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

    Maria Concepcion Aristoy;Fidel Toldra

  • Generation of bioactive peptides during food processing

    Fidel Toldrá;Milagro Reig;M-Concepción Aristoy;Leticia Mora

  • Handbook of meat processing.

    Fidel Toldrá

  • Contribution of muscle aminopeptidases to flavor development in dry-cured ham

    Fidel Toldrá;M-Concepción Aristoy;Mónica Flores

  • Handbook of food and beverage fermentation technology

    Y Hui;Lisbeth Meunier-Goddik;Öse Solvejg Hansen;Jytte Josephsen

  • Veterinary drug residues in meat: Concerns and rapid methods for detection.

    Milagro Reig;Fidel Toldrá

  • New insights into meat by-product utilization

    Fidel Toldrá;Leticia Mora;Milagro Reig

  • Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.

    Annalisa Casaburi;Rossella Di Monaco;Silvana Cavella;Fidel Toldrá

  • Cathepsin B, D, H and L activities in the processing of dry‐cured ham

    Fidel Toldrá;Elías Rico;José Flores

  • Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).

    Monica Armenteros;Marina Heinonen;Velimatti Ollilainen;F Toldra

  • Handbook of fermented meat and poultry

    Fidel Toldrá;Y. H. Hui

  • Innovations for healthier processed meats

    Fidel Toldrá;Milagro Reig

  • Handbook of Fermented Meat and Poultry: Toldrá/Handbook of Fermented Meat and Poultry

    Unknown

  • Food Biochemistry and Food Processing: Simpson/Food Biochemistry and Food Processing

    Benjamin K. Simpson;Leo M. L. Nollet;Fidel Toldrá;Soottawat Benjakul

Frequent Co-Authors

Leticia Mora
Leticia Mora Spanish National Research Council
Mónica Flores
Mónica Flores Spanish National Research Council
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Karl-Heinz Engel
Karl-Heinz Engel Technical University of Munich
Nathalie Gontard
Nathalie Gontard University of Montpellier
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
Laurence Castle
Laurence Castle Department for Environment Food and Rural Affairs
José M. Barat
José M. Barat Universitat Politècnica de València
Moncef Nasri
Moncef Nasri University of Sfax
Ivonne M.C.M. Rietjens
Ivonne M.C.M. Rietjens Wageningen University & Research

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