Publikationen (91) Publikationen von JOSE CARLOS ZAPATA BABIO

2022

  1. Comparative Proteomics of Potato Cultivars with a Variable Dormancy Period

    Molecules, Vol. 27, Núm. 19

  2. Phosphoproteome Analysis Using Two-Dimensional Electrophoresis Coupled with Chemical Dephosphorylation

    Foods, Vol. 11, Núm. 19

2020

  1. Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185

  2. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224

  3. Influence of production system and finishing feeding on meat quality of Rubia Gallega calves

    Spanish journal of agricultural research, Vol. 18, Núm. 3

  4. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

  5. Proteomic application in predicting food quality relating to animal welfare. A review

    Trends in Food Science and Technology, Vol. 99, pp. 520-530

  6. Sensory and physicochemical analysis of meat from bovine breeds in different livestock production systems, pre-slaughter handling conditions, and ageing time

    Foods, Vol. 9, Núm. 2

2019

  1. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  2. Proteins and amino acids

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169

  3. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

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

    Journal of Proteomics, Vol. 198, pp. 59-65

  5. Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics

    Foods, Vol. 8, Núm. 9

  6. The first evidence of global meat phosphoproteome changes in response to pre-slaughter stress

    BMC Genomics, Vol. 20, Núm. 1

  7. The major storage protein in potato tuber is mobilized by a mechanism dependent on its phosphorylation status

    International Journal of Molecular Sciences, Vol. 20, Núm. 8

2018

  1. Advances in the biology of seed and vegetative storage proteins based on two-dimensional electrophoresis coupled to mass spectrometry

    Molecules, Vol. 23, Núm. 10

  2. Association of Patatin-Based Proteomic Distances with Potato (Solanum tuberosum L.) Quality Traits

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 44, pp. 11864-11872

  3. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

2017

  1. Identification and Mapping of Phosphorylated Isoforms of the Major Storage Protein of Potato Based on Two- Dimensional Electrophoresis

    Advances in Seed Biology

2016

  1. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902