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Biology and Biochemistry

D-Index
58
Citations
9139
World Ranking
13453
National Ranking
282

Overview

M-Concepción Aristoy is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Within these domains, Aristoy has contributed significantly to Molecular Biology, Insect Science, Animal Science and Zoology, Physiology, and Nutrition and Dietetics.

The main topics explored in Aristoy's body of work include Protein Hydrolysis and Bioactive Peptides, Insect Utilization and Effects, Meat and Animal Product Quality, Biochemical effects in animals, Biochemical Analysis and Sensing Techniques, and Probiotics and Fermented Foods.

Aristoy has published research in several recognized scientific venues, including:

  • Food Chemistry
  • Journal of Agricultural and Food Chemistry
  • Journal of Functional Foods
  • Foods
  • Kirk-Othmer Encyclopedia of Chemical Technology

Recent papers authored or co-authored by Aristoy feature contributions to the understanding of peptides, enzymatic processes, and bioactivity in food matrices, particularly related to animal-origin foods and dry-cured ham products. Selected works include:

  • Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity (2020), Journal of Agricultural and Food Chemistry
  • Bioactive peptides generated in the processing of dry-cured ham (2020), Food Chemistry
  • Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion (2020), Journal of Functional Foods
  • Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed (Siavaraze, Citrus sinensis) by-Products (2020), Foods
  • Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham (2020), Food Chemistry

Throughout their career, Aristoy has collaborated frequently with several researchers, including Fidel Toldrá, Marta Gallego, Leticia Mora, Milagro Reig, and Lodovica Mauri. These collaborations have contributed to advancing knowledge in the areas of food chemistry, enzymatic processes, sensory quality, and bioactive compounds related to animal-derived food products.

Best Publications

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

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

  • 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

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

    Fidel Toldrá;M-Concepción Aristoy;Mónica Flores

  • Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.

    Mónica Armenteros;María-Concepción Aristoy;José Manuel Barat;Fidel Toldrá

  • Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake

    Silvina Fadda;Yolanda Sanz;Graciela Vignolo;M.-Concepción Aristoy

  • Identification of novel antioxidant peptides generated in Spanish dry-cured ham.

    Elizabeth Escudero;Leticia Mora;Paul D. Fraser;María-Concepción Aristoy

  • Purification and Identification of antihypertensive peptides in Spanish dry-cured ham.

    Elizabeth Escudero;Leticia Mora;Paul D. Fraser;María-Concepción Aristoy

  • Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by Lactobacillus plantarum

    Silvina Fadda;Yolanda Sanz;Graciela Vignolo;M.-Concepción Aristoy

  • Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham.

    Elizabeth Escudero;Maria-Concepcion Aristoy;Hitoshi Nishimura;Keizo Arihara

  • Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time

    Mónica Flores;M-Concepcion Aristoy;Arthur M. Spanier;Fidel Toldrá

  • Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

    M. Armenteros;M.C. Aristoy;J.M. Barat;F. Toldrá

  • Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

    Aristoy Mc;Toldrá F

  • Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens.

    Imen Lassoued;Leticia Mora;Ahmed Barkia;M-Concepción Aristoy

  • Identification of Small Peptides Generated in Spanish Dry-cured Ham

    M.A. Sentandreu;S. Stoeva;M.C. Aristoy;K. Laib

  • Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

    Imen Lassoued;Leticia Mora;Rim Nasri;Mourad Jridi

  • Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants

    M.Concepción Aristoy;Fidel Toldrá

  • Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake.

    Yolanda Sanz;Silvina Fadda;Graciela Vignolo;M-Concepción Aristoy

  • Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

    José M. Barat;Luís Gil;Eduardo García-Breijo;M-Concepción Aristoy

  • Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

    Luis Gil;José M. Barat;Diana Baigts;Ramón Martínez-Máñez

Frequent Co-Authors

Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Mónica Flores
Mónica Flores Spanish National Research Council
Leticia Mora
Leticia Mora Spanish National Research Council
José M. Barat
José M. Barat Universitat Politècnica de València
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
Graciela Vignolo
Graciela Vignolo National Scientific and Technical Research Council
Juan Soto
Juan Soto Universitat Politècnica de València
Moncef Nasri
Moncef Nasri University of Sfax
Ramón Martínez-Máñez
Ramón Martínez-Máñez Universitat Politècnica de València
Eduard Llobet
Eduard Llobet Rovira i Virgili University

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