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Dr. Rosina López-Fandiño
Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
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Academic Career Length
36Years (1991-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 September 2004 in Journal of Food Protection
Journal Article
Alberto Davalos
Marta MiguelBBBegoña Bartolome
Begoña BartolomeRLRosina López-Fandiño
Rosina López-FandiñoThis work reports the antioxidant activity of peptides produced by enzymatic hydrolysis of crude egg white with pepsin. Four peptides included in the protein sequence of ovalbumin possessed radical...
1 November 2006 in International Dairy Journal
Journal Article
1 May 2007 in Food Hydrocolloids
Journal Article
LJLaura Jiménez-Castaño
Laura Jiménez-Castaño
MVMar Villamiel
Mar VillamielRLRosina López-Fandiño
Rosina López-Fandiño1 November 2006 in International Dairy Journal
Journal Article
CTC. Thomä-Worringer
C. Thomä-Worringer
JSJohn Sørensen
John Sørensen
RLRosina López-Fandiño
Rosina López-Fandiño1 February 1996 in Enzyme and Microbial Technology
Journal Article
IGIqbal Gill
Iqbal Gill
RLRosina López-Fandiño
Rosina López-FandiñoXJXavier Jorba
Xavier Jorba
EVEvgeny N. Vulfson
Evgeny N. Vulfson
1 September 2004 in Journal of Food Protection
Journal Article
Marta MiguelISIsidra Recio Sánchez
Isidra Recio SánchezJGJ. A. Gómez-Ruiz
J. A. Gómez-Ruiz
MRM. Ramos
M. Ramos
RLRosina López-Fandiño
Rosina López-FandiñoThe hydrolysis of crude egg white with pepsin, trypsin, and chymotrypsin produced peptides with angiotensin-converting enzyme (ACE) inhibitory properties. These peptides were mainly derived from th...
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