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Items: 1 to 50 of 54

1.

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].

de Almeida MA, Saldaña Villa E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda S.

Food Res Int. 2019 Sep;123:810. doi: 10.1016/j.foodres.2019.05.036. Epub 2019 May 31. No abstract available.

PMID:
31285032
2.

Corrigendum to "Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus" [J Proteomics 89 (2013) 183-190].

Castellano P, Aristoy MC, Sentandreu MÁ, Vignolo G, Toldrá F.

J Proteomics. 2019 Jun 15;201:110. doi: 10.1016/j.jprot.2019.04.001. Epub 2019 Apr 25. No abstract available.

PMID:
31031102
3.

El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening.

Benlacheheb R, Becila S, Sentandreu MA, Hafid K, Boudechicha HR, Boudjellal A.

Food Sci Technol Int. 2019 Jun;25(4):347-355. doi: 10.1177/1082013219825892. Epub 2019 Jan 25.

PMID:
30682897
4.

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry.

Fuente-Garcia C, Aldai N, Sentandreu E, Oliván M, García-Torres S, Franco D, Zapata C, Sentandreu MA.

J Proteomics. 2019 Apr 30;198:59-65. doi: 10.1016/j.jprot.2018.10.013. Epub 2018 Oct 29.

PMID:
30385412
5.

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

de Almeida MA, Saldaña E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG.

Food Res Int. 2018 Jul;109:368-379. doi: 10.1016/j.foodres.2018.04.042. Epub 2018 Apr 22. Erratum in: Food Res Int. 2019 Sep;123:810.

PMID:
29803462
6.

Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers.

Beldarrain LR, Aldai N, Picard B, Sentandreu E, Navarro JL, Sentandreu MA.

J Proteomics. 2018 Jul 15;183:25-33. doi: 10.1016/j.jprot.2018.05.005. Epub 2018 May 9.

PMID:
29751105
7.

Multiobjective optimization of liquid chromatography-triple-quadrupole mass spectrometry analysis of underivatized human urinary amino acids through chemometrics.

Peris-Díaz MD, Sentandreu MA, Sentandreu E.

Anal Bioanal Chem. 2018 Jul;410(18):4275-4284. doi: 10.1007/s00216-018-1083-x. Epub 2018 May 7.

PMID:
29732498
8.

Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins.

Mirzapour M, Rezaei K, Sentandreu MA.

J Food Sci. 2017 Oct;82(10):2421-2431. doi: 10.1111/1750-3841.13840. Epub 2017 Aug 23.

PMID:
28833139
9.

Molecular convergence of clock and photosensory pathways through PIF3-TOC1 interaction and co-occupancy of target promoters.

Soy J, Leivar P, González-Schain N, Martín G, Diaz C, Sentandreu M, Al-Sady B, Quail PH, Monte E.

Proc Natl Acad Sci U S A. 2016 Apr 26;113(17):4870-5. doi: 10.1073/pnas.1603745113. Epub 2016 Apr 11.

10.

Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures.

López CM, Sentandreu MA, Vignolo GM, Fadda SG.

Food Res Int. 2015 Dec;78:41-49. doi: 10.1016/j.foodres.2015.11.009. Epub 2015 Nov 21.

PMID:
28433309
11.

Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle.

Gagaoua M, Hafid K, Boudida Y, Becila S, Ouali A, Picard B, Boudjellal A, Sentandreu MA.

Appl Biochem Biotechnol. 2015 Sep;177(2):279-303. doi: 10.1007/s12010-015-1762-4. Epub 2015 Jul 25. Review.

PMID:
26208691
12.

Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?

Boudida Y, Gagaoua M, Becila S, Picard B, Boudjellal A, Herrera-Mendez CH, Sentandreu M, Ouali A.

Crit Rev Food Sci Nutr. 2016;56(6):957-72. doi: 10.1080/10408398.2012.741630. Review.

PMID:
25085261
13.

Partial purification and characterization of polyphenol oxidase from persimmon.

Navarro JL, Tárrega A, Sentandreu MA, Sentandreu E.

Food Chem. 2014 Aug 15;157:283-9. doi: 10.1016/j.foodchem.2014.02.063. Epub 2014 Feb 24.

PMID:
24679782
14.

Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus.

Castellano P, Aristoy MC, Sentandreu MÁ, Vignolo G, Toldrá F.

J Proteomics. 2013 Aug 26;89:183-90. doi: 10.1016/j.jprot.2013.06.023. Epub 2013 Jun 25. Erratum in: J Proteomics. 2019 Jun 15;201:110.

15.

Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms involved.

Ouali A, Gagaoua M, Boudida Y, Becila S, Boudjellal A, Herrera-Mendez CH, Sentandreu MA.

Meat Sci. 2013 Dec;95(4):854-70. doi: 10.1016/j.meatsci.2013.05.010. Epub 2013 May 29. Review.

PMID:
23790743
16.

Muscle and meat: new horizons and applications for proteomics on a farm to fork perspective.

Paredi G, Sentandreu MA, Mozzarelli A, Fadda S, Hollung K, de Almeida AM.

J Proteomics. 2013 Aug 2;88:58-82. doi: 10.1016/j.jprot.2013.01.029. Epub 2013 Feb 8.

PMID:
23403256
17.

Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.

Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F.

J Appl Microbiol. 2012 Dec;113(6):1407-16. doi: 10.1111/jam.12005. Epub 2012 Oct 1.

18.

Branching of the PIF3 regulatory network in Arabidopsis: roles of PIF3-regulated MIDAs in seedling development in the dark and in response to light.

Sentandreu M, Leivar P, Martín G, Monte E.

Plant Signal Behav. 2012 Apr;7(4):510-3. doi: 10.4161/psb.19339. Epub 2012 Apr 1.

19.

Phytochrome-imposed oscillations in PIF3 protein abundance regulate hypocotyl growth under diurnal light/dark conditions in Arabidopsis.

Soy J, Leivar P, González-Schain N, Sentandreu M, Prat S, Quail PH, Monte E.

Plant J. 2012 Aug;71(3):390-401. doi: 10.1111/j.1365-313X.2012.04992.x. Epub 2012 Jun 11.

20.

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat.

Escudero E, Toldrá F, Sentandreu MA, Nishimura H, Arihara K.

Meat Sci. 2012 Jul;91(3):382-4. doi: 10.1016/j.meatsci.2012.02.007. Epub 2012 Feb 16.

PMID:
22405912
21.

Functional profiling identifies genes involved in organ-specific branches of the PIF3 regulatory network in Arabidopsis.

Sentandreu M, Martín G, González-Schain N, Leivar P, Soy J, Tepperman JM, Quail PH, Monte E.

Plant Cell. 2011 Nov;23(11):3974-91. doi: 10.1105/tpc.111.088161. Epub 2011 Nov 22.

22.

Peptide biomarkers as a way to determine meat authenticity.

Sentandreu MA, Sentandreu E.

Meat Sci. 2011 Nov;89(3):280-5. doi: 10.1016/j.meatsci.2011.04.028. Epub 2011 May 7. Review. Erratum in: Meat Sci. 2012 Dec;92(4):874.

PMID:
21612878
23.

Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.

Mora L, Sentandreu MA, Toldrá F.

J Agric Food Chem. 2011 Apr 27;59(8):3884-92. doi: 10.1021/jf104070q. Epub 2011 Mar 16.

PMID:
21410185
24.

Small peptides released from muscle glycolytic enzymes during dry-cured ham processing.

Mora L, Valero ML, Sánchez Del Pino MM, Sentandreu MA, Toldrá F.

J Proteomics. 2011 Apr 1;74(4):442-50. doi: 10.1016/j.jprot.2010.12.008. Epub 2011 Jan 13.

PMID:
21237294
25.

A proteomic-based approach for detection of chicken in meat mixes.

Sentandreu MA, Fraser PD, Halket J, Patel R, Bramley PM.

J Proteome Res. 2010 Jul 2;9(7):3374-83. doi: 10.1021/pr9008942.

PMID:
20433202
26.

Creatine and creatinine evolution during the processing of dry-cured ham.

Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F.

Meat Sci. 2010 Mar;84(3):384-9. doi: 10.1016/j.meatsci.2009.09.006. Epub 2009 Sep 19.

PMID:
20374800
27.

Characterization of peptides released by in vitro digestion of pork meat.

Escudero E, Sentandreu MA, Toldrá F.

J Agric Food Chem. 2010 Apr 28;58(8):5160-5. doi: 10.1021/jf904535m.

PMID:
20356084
28.

Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat.

Escudero E, Sentandreu MA, Arihara K, Toldrá F.

J Agric Food Chem. 2010 Mar 10;58(5):2895-901. doi: 10.1021/jf904204n.

PMID:
20151679
29.

Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.

Mora L, Sentandreu MA, Fraser PD, Toldrá F, Bramley PM.

J Agric Food Chem. 2009 Oct 14;57(19):8982-8. doi: 10.1021/jf901573t.

PMID:
19731913
30.

Inhibition of human initiator caspase 8 and effector caspase 3 by cross-class inhibitory bovSERPINA3-1 and A3-3.

Herrera-Mendez CH, Becila S, Blanchet X, Pelissier P, Delourme D, Coulis G, Sentandreu MA, Boudjellal A, Bremaud L, Ouali A.

FEBS Lett. 2009 Sep 3;583(17):2743-8. doi: 10.1016/j.febslet.2009.07.055. Epub 2009 Aug 7.

31.

Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.

Mora L, Sentandreu MA, Koistinen KM, Fraser PD, Toldrá F, Bramley PM.

J Agric Food Chem. 2009 Apr 22;57(8):3228-34. doi: 10.1021/jf803480v.

PMID:
19320485
32.

Effect of cooking conditions on creatinine formation in cooked ham.

Mora L, Sentandreu MA, Toldrá F.

J Agric Food Chem. 2008 Dec 10;56(23):11279-84. doi: 10.1021/jf801953t.

PMID:
18989971
33.

Calpain 1 binding capacities of the N1-line region of titin are significantly enhanced by physiological concentrations of calcium.

Coulis G, Becila S, Herrera-Mendez CH, Sentandreu MA, Raynaud F, Richard I, Benyamin Y, Ouali A.

Biochemistry. 2008 Sep 2;47(35):9174-83. doi: 10.1021/bi800315v. Epub 2008 Aug 9.

PMID:
18690715
34.

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.

Mora L, Sentandreu MÁ, Toldrá F.

Meat Sci. 2008 Aug;79(4):709-15. doi: 10.1016/j.meatsci.2007.11.002. Epub 2007 Nov 19.

PMID:
22063033
35.

Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine.

Mora L, Sentandreu MA, Toldrá F.

J Agric Food Chem. 2007 Jun 13;55(12):4664-9. Epub 2007 May 17.

PMID:
17506571
36.

A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity.

Sentandreu MA, Toldrá F.

Nat Protoc. 2006;1(5):2423-7.

PMID:
17406486
37.

Proteomic identification of actin-derived oligopeptides in dry-cured ham.

Sentandreu MA, Armenteros M, Calvete JJ, Ouali A, Aristoy MC, Toldrá F.

J Agric Food Chem. 2007 May 2;55(9):3613-9. Epub 2007 Mar 20.

PMID:
17371039
38.

Bovine muscle 20S proteasome. III: Quantification in tissue crude extracts using ELISA and radial immunodiffusion techniques and practical applications.

Aubry L, Sentandreu MA, Levieux D, Ouali A, Dutaud D.

Meat Sci. 2006 Oct;74(2):345-53. doi: 10.1016/j.meatsci.2006.03.025. Epub 2006 Apr 22.

PMID:
22062845
39.

Bovine muscle 20S proteasome: I. Simple purification procedure and enzymatic characterization in relation with postmortem conditions.

Dutaud D, Aubry L, Sentandreu MA, Ouali A.

Meat Sci. 2006 Oct;74(2):327-36. doi: 10.1016/j.meatsci.2006.03.027. Epub 2006 Apr 22.

PMID:
22062843
40.

Revisiting the conversion of muscle into meat and the underlying mechanisms.

Ouali A, Herrera-Mendez CH, Coulis G, Becila S, Boudjellal A, Aubry L, Sentandreu MA.

Meat Sci. 2006 Sep;74(1):44-58. doi: 10.1016/j.meatsci.2006.05.010. Epub 2006 May 19.

PMID:
22062715
41.

Purification of the skeletal muscle protein Endopin 1B and characterization of the genes encoding Endopin 1A and 1B isoforms.

Herrera-Mendez CH, Brémaud L, Coulis G, Pélissier P, Sentandreu MA, Aubry L, Delourme D, Chambon C, Maftah A, Leveziel H, Ouali A.

FEBS Lett. 2006 Jun 12;580(14):3477-84. Epub 2006 May 15.

42.

Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables.

Zamora F, Aubry L, Sayd T, Lepetit J, Lebert A, Sentandreu MA, Ouali A.

Meat Sci. 2005 Dec;71(4):730-42. doi: 10.1016/j.meatsci.2005.05.021. Epub 2005 Jul 15.

PMID:
22061219
43.

Muscle endopin 1, a muscle intracellular serpin which strongly inhibits elastase: purification, characterization, cellular localization and tissue distribution.

Tassy C, Herrera-Mendez CH, Sentandreu MA, Aubry L, Brémaud L, Pélissier P, Delourme D, Brillard M, Gauthier F, Levéziel H, Ouali A.

Biochem J. 2005 May 15;388(Pt 1):273-80.

44.

Myofibrillar tightly bound calcium in skeletal muscle fibers: a possible role of this cation in titin strands aggregation.

Coulis G, Sentandreu MA, Bleimling N, Gautel M, Benyamin Y, Ouali A.

FEBS Lett. 2004 Jan 2;556(1-3):271-5.

45.
46.
47.
48.

Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle.

Sentandreu MA, Toldrá F.

J Agric Food Chem. 2000 Oct;48(10):5014-22.

PMID:
11052771
49.

Cloning and characterization of PRA1, a gene encoding a novel pH-regulated antigen of Candida albicans.

Sentandreu M, Elorza MV, Sentandreu R, Fonzi WA.

J Bacteriol. 1998 Jan;180(2):282-9.

50.

Isolation of a putative prolyl-tRNA synthetase (CaPRS) gene from Candida albicans.

Sentandreu M, Elorza MV, Sentandreu R.

Yeast. 1997 Nov;13(14):1375-81.

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