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Year Number of Results
2006 2
2007 1
2011 1
2012 2
2013 1
2014 1
2019 1
2020 1
2021 0
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Page 1
Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins.
Hou C, Wu L, Wang Z, Saguer E, Zhang D. Hou C, et al. Among authors: saguer e. Antioxidants (Basel). 2019 Nov 27;8(12):592. doi: 10.3390/antiox8120592. Antioxidants (Basel). 2019. PMID: 31783604 Free PMC article.
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts.
Parés D, Toldrà M, Camps E, Geli J, Saguer E, Carretero C. Parés D, et al. Among authors: saguer e. Foods. 2020 Nov 25;9(12):1733. doi: 10.3390/foods9121733. Foods. 2020. PMID: 33255627 Free PMC article.
Porcine plasma as polyphosphate and caseinate replacer in frankfurters.
Hurtado S, Saguer E, Toldrà M, Parés D, Carretero C. Hurtado S, et al. Among authors: saguer e. Meat Sci. 2012 Mar;90(3):624-8. doi: 10.1016/j.meatsci.2011.10.004. Epub 2011 Oct 15. Meat Sci. 2012. PMID: 22070910
Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.
Parés D, Toldrà M, Saguer E, Carretero C. Parés D, et al. Among authors: saguer e. Meat Sci. 2014 Jan;96(1):304-10. doi: 10.1016/j.meatsci.2013.07.022. Epub 2013 Jul 23. Meat Sci. 2014. PMID: 23927918
Preservation of porcine blood quality by means of lactic acid bacteria.
Dàvila E, Saguer E, Toldrà M, Carretero C, Parés D. Dàvila E, et al. Among authors: saguer e. Meat Sci. 2006 Jun;73(2):386-93. doi: 10.1016/j.meatsci.2005.12.017. Epub 2006 Mar 3. Meat Sci. 2006. PMID: 22062312
Low-salt porcine serum concentrate as functional ingredient in frankfurters.
Parés D, Saguer E, Pap N, Toldrà M, Carretero C. Parés D, et al. Among authors: saguer e. Meat Sci. 2012 Oct;92(2):151-6. doi: 10.1016/j.meatsci.2012.04.029. Epub 2012 May 2. Meat Sci. 2012. PMID: 22607815
Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood.
Saguer E, Dàvila E, Toldrà M, Fort N, Baixas S, Carretero C, Parés D. Saguer E, et al. Meat Sci. 2007 May;76(1):189-93. doi: 10.1016/j.meatsci.2006.10.009. Epub 2006 Nov 28. Meat Sci. 2007. PMID: 22064206