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Author/Creator Sentandreu, Miguel Angel

1. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. (July 2018)

Authors:
de Almeida, Marcio Aurélio; Saldaña, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge; Contreras-Castillo, Carmen J.; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Journal:
Food research international
Issue:
Volume 109(2018)
Page Start:
368
Record Type:
Journal Article
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2. Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368–379]. (September 2019)

Authors:
de Almeida, Marcio Aurélio; Saldaña Villa, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge; Contreras-Castillo, Carmen Josefina; Sentandreu, Miguel Angel; Fadda, Silvina
Journal:
Food research international
Issue:
Volume 123(2019)
Page Start:
810
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

3. Dr. Ahmed Ouali, 1948–2020. (September 2020)

Authors:
Gagaoua, Mohammed; Sentandreu, Miguel Angel; Coulis, Gérald; Aubry, Laurent; Astruc, Thierry; Herrera-Mendez, Carlos; Valin, Christian; Benyamin, Yves; Fernandez, Eric; Gaillard-Martinie, Brigitte; Picard, Brigitte; Terlouw, Claudia; Hocquette, Jean-François; Zabari, Mohammed; Troy, Declan; Hopki...
Journal:
Meat science
Issue:
Volume 167(2020)
Page Start:
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗