López-Pedrouso, M.; Lorenzo, J.M.; Bou, R.; Vazquez, J.A.; Valcarcel, J.; Toldrà, M.; Franco, D. "Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides." Food Chemistry 423 (2023): 136351-. Abril, B.; Sánchez-Torres, E.A.; Toldrà, M.; Benedito, J.; García-Pérez, J.V. "Physicochemical and techno-functional properties of dried and defatted porcine liver." Biomolecules 12 (2022): 926-. Sánchez-Torres, E.A.; Abril, B.; Benedito, J.; Bon, J.; Toldrà, M.; Parés, D.; García-Pérez, J.V. "Airborne Ultrasonic Application on Hot Air-Drying of Pork Liver. Intensification of Moisture Transport and Impact on Protein Solubility." Ultrasonics Sonochemistry 86 (2022): -. Toldrà, M.; Taberner, P.; Parés, D.; Carretero, C. "Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages." Meat Science 182 (2021): -. Parenti, O.; Guerrini, L.; Bossa-Mompin, S.; Toldrà, M.; Zanoni, B. "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods." Journal of Food Engineering 309 (2021): -. Parés, D.; Toldrà, M.; Camps, E.; Geli, J.; Saguer, E.; Carretero, C. "RSM optimization for the recovery of technofunctional protein extracts from porcine hearts." Foods 9 (2020): art.núm.1733-. Cadavid, A. M.; Bohigas, L.; Toldrà, M.; Carretero, C.; Parés, D.; Saguer, E. "Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase." Lwt-Food Science And Technology 131 (2020): 1-7. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Utilization of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages." International Journal of Food Science and Technology 55 (2020): 871-877. Cadavid, A.M., Bohigas, L., Toldrà, M., Parés, D., Carretero, C., Saguer, E. "Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis." International Journal Of Food Engineering 5 (2019): 104-110. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology." Food and Bioprocess Technology 12 (2019): 298-312. Parés, D.; Pèlach, M. A.; Toldrà, M.; Saguer, E.; Tarrés, Q.; Carretero, C. "Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products." Food and Bioprocess Technology 11 (2018): 1393-1401. A. Nadal; M. De Giacomo; R. Einspanier; G. Kleter; E. Kok, S. McFarland; R. Onori; A. Paris; M. Toldrà; J. van Dijk; J. Wal; M. Pla "Exposure of livestock to GM feeds: Detectability and measurement." Food and Chemical Toxicology 117 (2018): 13-35. Saguer, E.; Alvarez, P.; Fort, N.; Espigulé, E.; Parés, D.; Toldrà, M.; Carretero, C. "Heat-Induced gelation mechanism of blood plasma modulated by cysteine." Journal of Food Science 80 (2015): C515-C521. Parés, D.; Toldrà, M.; Saguer, E.; Carretero, C. "Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.." Meat Science 96 (2014): 304-310. Hurtado, S.; Saguer, E.; Toldrà, M.; Parés, D.; Carretero, C. "Porcine plasma as polyphosphate and caseinate replacer in frankfurters." Meat Science 90 (2012): 624-628. Parés, D.; Saguer, E.; Pap, N.; Toldrà, M.; Carretero, C. "Low-salt porcine serum concentrate as functional ingredient in frankfurters." Meat Science 92 (2012): 151-156. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing." Innovative Food Science and Emerging Technologies 12 (2011): 435-442. Saguer, E.; Illanes, A.; Espigulé, E.; Parés, D.; Hurtado, S.; Toldrà, M.; Carretero, C. "Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysate from porcine blood." Procedia Food Science 1 (2011): 470-476. Hurtado, S.; Dagà, I.; Espigulé, E.; Parés, D.; Saguer, E.; Toldrà, M.; Carretero, C. "Use of porcine blood plasma in “phosphate-free frankfurters”." Procedia Food Science 1 (2011): 477-482. Salvador, P.; Saguer, E.; Parés, D.; Carretero, C.; Toldrà, M. "Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate." Food Science and Technology International 16 (2010): 289-296. Salvador, P.; Toldrà, M.; Saguer, E.; Carretero, C.; Parés, D. "Microstructure-function relationships of heat-induced gels of porcine haemoglobin ." Food Hydrocolloids 23 (2009): 1654-1659. Salvador, P.; Toldrà, M.; Parés, D.; Carretero, C.; Saguer, E. "Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents." Meat Science 83 (2009): 328-333. Toldrà, M.; Dàvila, E.; Saguer, E.; Fort, N.; Salvador, P.; Parés, D.; Carretero, C. "Functional and quality characteristics of red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing." Meat Science 80 (2008): 380-388. Dàvila, E.; Saguer, E.; Toldrà, M.; Carretero, C.; Parés, D. "Surface functional properties of blood plasma protein fractions." European Food Research and Technology 226 (2007): 207-214. Dàvila, E.; Toldrà, M.; Saguer, E.; Carretero, C.; Parés, D. "Characterization of plasma protein gels by means of image analysis." LWT- Food Science and Technology 40 (2007): 1321-1329. Fort, N.; Carretero, C.; Parés, D.; Toldrà, M.; Saguer, E. "Combined treatment of porcine plasma with microbial transglutaminase and cysteine: effects on its heat-induced gel properties.." Food Hydrocolloids 21 (2007): 463-471. Saguer, E.; Dàvila, E.; Toldrà, M.; Fort, N.; Baixas-Nogueras, S.; Carretero, C.; Parés, D. 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