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1

Bi-objective optimisation of the enzymatic hydrolysis of po..:

Pérez-Gálvez, Raúl ; Almécija, M. Carmen ; Espejo, F. Javier..
Biochemical Engineering Journal. 53 (2011) 3 - p. 305-310 , 2011

Link: https://doi.org/10.1016/..

2

Evaluation of Tenebrio molitor protein as a source of pepti..:

Rivero Pino, Fernando ; Pérez Gálvez, Raúl ; Espejo Carpio, F. Javier.
Food & Function. 11 (2020) 5 - p. 4376-4386 , 2020

Link: https://doi.org/10.1039/..

3

Production of Antidiabetic Peptides from Fish Waste:

, In: Fish Waste to Valuable Products; Sustainable Materials and Technology,

Rivero-Pino, Fernando ; Espejo-Carpio, F. Javier ; García-Moreno, Pedro J.... - p. 119-145 , 2024

Link: https://doi.org/10.1007/..

4

Encapsulation of Bioactive Peptides by Spray-Drying and Ele..:

Berraquero-García, Carmen ; Pérez-Gálvez, Raúl ; Espejo-Carpio, F. Javier...
Foods. 12 (2023) 10 - p. 2005 , 2023

Link: https://doi.org/10.3390/..

5

Bioinformatically predicted emulsifying peptides and potato..:

Bjørlie, Mads ; Yesiltas, Betül ; García-Moreno, Pedro J....
Food Chemistry Advances. 3 (2023) - p. 100441 , 2023

Link: https://doi.org/10.1016/..

6

Activity, structural features and in silico digestion of an..:

Berraquero-García, Carmen ; Rivero-Pino, Fernando ; Ospina, J. Lizeth...
Food Bioscience. 55 (2023) - p. 102954 , 2023

Link: https://doi.org/10.1016/..

7

Peptides and protein hydrolysates exhibiting anti-inflammat..:

Rivera-Jiménez, Julia ; Berraquero-García, Carmen ; Pérez-Gálvez, Raúl...
Food & Function. 13 (2022) 24 - p. 12510-12540 , 2022

Link: https://doi.org/10.1039/..

8

Identification of dipeptidyl peptidase IV (DPP-IV) inhibito..:

Rivero-Pino, Fernando ; Espejo-Carpio, F. Javier ; Guadix, Emilia M.
Food Chemistry. 354 (2021) - p. 129473 , 2021

Link: https://doi.org/10.1016/..

9

Unravelling the α-glucosidase inhibitory properties of chic..:

Rivero-Pino, Fernando ; Espejo-Carpio, F. Javier ; Guadix, Emilia M.
Food Bioscience. 44 (2021) - p. 101328 , 2021

Link: https://doi.org/10.1016/..

10

The Role of Antioxidants and Encapsulation Processes in Ome..:

, In: Emulsion‐based Encapsulation of Antioxidants; Food Bioactive Ingredients,

Rahmani-Manglano, Nor E. ; García-Moreno, Pedro J. ; Espejo-Carpio, F. Javier.. - p. 339-386 , 2020

Link: https://doi.org/10.1007/..

11

Evaluation of the bioactive potential of foods fortified wi..:

Rivero-Pino, Fernando ; Espejo-Carpio, F. Javier ; Guadix, Emilia M.
Food Research International. 137 (2020) - p. 109572 , 2020

Link: https://doi.org/10.1016/..

12

Protein derived emulsifiers with antioxidant activity for s..:

Padial-Domínguez, Marta ; Espejo-Carpio, F. Javier ; García-Moreno, Pedro J...
Food Chemistry. 329 (2020) - p. 127148 , 2020

Link: https://doi.org/10.1016/..

13

Development of Fish Oil-Loaded Microcapsules Containing Whe..:

Rahmani-Manglano, Nor E. ; González-Sánchez, Irene ; García-Moreno, Pedro J....
Foods. 9 (2020) 5 - p. 545 , 2020

Link: https://doi.org/10.3390/..

14

Bioactive fish hydrolysates resistance to food processing:

Rivero-Pino, Fernando ; Espejo-Carpio, F. Javier ; Guadix, Emilia M.
LWT. 117 (2020) - p. 108670 , 2020

Link: https://doi.org/10.1016/..

15

Optimization of the Emulsifying Properties of Food Protein ..:

Padial-Domínguez, Marta ; Espejo-Carpio, F. Javier ; Pérez-Gálvez, Raúl..
Foods. 9 (2020) 5 - p. 636 , 2020

Link: https://doi.org/10.3390/..

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