| Handbook of Food Analysis: Volume 1: Physical Characterization and Nutrient Analysis LML Nollet CRC press, 2004 | 570 | 2004 |
| Innovations in value-addition of edible meat by-products F Toldrá, MC Aristoy, L Mora, M Reig Meat science 92 (3), 290-296, 2012 | 360 | 2012 |
| Veterinary drug residues in meat: Concerns and rapid methods for detection M Reig, F Toldrá Meat science 78 (1-2), 60-67, 2008 | 290 | 2008 |
| Fermented Meat and Poultry F Toldrá Blackwell Publishing, 2007 | 280 | 2007 |
| Generation of bioactive peptides during food processing F Toldrá, M Reig, MC Aristoy, L Mora Food chemistry 267, 395-404, 2018 | 275 | 2018 |
| Innovations for healthier processed meats F Toldrá, M Reig Trends in Food Science & Technology 22 (9), 517-522, 2011 | 267 | 2011 |
| New insights into meat by-product utilization F Toldrá, L Mora, M Reig Meat science 120, 54-59, 2016 | 242 | 2016 |
| Food biochemistry and food processing YH Hui, WK Nip, LML Nollet, G Paliyath, BK Simpson Blackwell Publishing, 2006 | 239* | 2006 |
| Methods for rapid detection of chemical and veterinary drug residues in animal foods F Toldrá, M Reig Trends in Food Science & Technology 17 (9), 482-489, 2006 | 230 | 2006 |
| Bioactive peptides generated from meat industry by-products L Mora, M Reig, F Toldrá Food Research International 65, 344-349, 2014 | 183 | 2014 |
| 11 New Approaches F Jimenez‐Colmenero, M Reig, F Toldrá Advanced technologies for meat processing, 275, 2006 | 124 | 2006 |
| Handbook of analysis of edible animal by-products LML Nollet, F Toldrá CRC Press, 2011 | 111 | 2011 |
| Handbook of analysis of active compounds in functional foods LML Nollet, F Toldrá CRC Press, 2012 | 95 | 2012 |
| Handbook of processed meats and poultry analysis LML Nollet, F Toldrá CRC Press, 2008 | 94 | 2008 |
| Recent progress in enzymatic release of peptides in foods of animal origin and assessment of bioactivity F Toldrá, M Gallego, M Reig, MC Aristoy, L Mora Journal of Agricultural and Food Chemistry 68 (46), 12842-12855, 2020 | 78 | 2020 |
| Bioactive peptides generated in the processing of dry-cured ham F Toldrá, M Gallego, M Reig, MC Aristoy, L Mora Food Chemistry 321, 126689, 2020 | 77 | 2020 |
| Variability in the contents of pork meat nutrients and how it may affect food composition databases M Reig, MC Aristoy, F Toldrá Food Chemistry 140 (3), 478-482, 2013 | 74 | 2013 |
| Risk assessment of chemical substances of safety concern generated in processed meats M Flores, L Mora, M Reig, F Toldrá Food Science and Human Wellness 8 (3), 244-251, 2019 | 72 | 2019 |
| Small peptides hydrolysis in dry-cured meats L Mora, M Gallego, E Escudero, M Reig, MC Aristoy, F Toldrá International Journal of Food Microbiology 212, 9-15, 2015 | 66 | 2015 |
| Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham M Gallego, L Mora, M Reig, F Toldrá Food Research International 105, 873-879, 2018 | 64 | 2018 |
Fidel ToldraInstituto de Agroquimica y Tecnologia de Alimentos CSICVerified email at iata.csic.es
