Miguel Calvo
Miguel Calvo
Universidad de Zaragoza. Zaragoza University
Verified email at unizar.es - Homepage
Title
Cited by
Cited by
Year
Biological role of lactoferrin.
L Sanchez, M Calvo, JH Brock
Archives of disease in childhood 67 (5), 657, 1992
5481992
Interaction of β-lactoglobulin with retinol and fatty acids and its role as a possible biological function for this protein: a review
MD Pérez, M Calvo
Journal of dairy science 78 (5), 978-988, 1995
3081995
Isolation of lactoferrin from milk of different species: calorimetric and antimicrobial studies
C Conesa, L Sánchez, C Rota, MD Pérez, M Calvo, S Farnaud, RW Evans
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular …, 2008
1572008
Concentration of lactoferrin and transferrin throughout lactation in cow’s colostrum and milk
L Sanchez, P ARANDA, MD PÉREZ, M CALVO
Biological Chemistry Hoppe-Seyler 369 (2), 1005-1008, 1988
1501988
Kinetic parameters for denaturation of bovine milk lactoferrin
L Sánchez, JM Peiró, H Castillo, MD Perez, JM Ena, M Calvo
Journal of Food Science 57 (4), 873-879, 1992
1351992
Interaction of fatty acids with β-lactoglobulin and albumin from ruminant milk
MD Pérez, CD de Villegas, L Sánchez, P Aranda, JM Ena, M Calvo
The Journal of Biochemistry 106 (6), 1094-1097, 1989
1291989
Minerales de Aragón
M Calvo, J Besteiro, E Sevillano, A Pocovi
Zaragoza: Mira Editores 85, 1988
116*1988
Interaction of Bovine β-Lactoglobulin and Other Bovine and Human Whey Proteins with Retinol and Fatty Acids
P Puyol, MD Perez, JM Ena, M Calvo
Agricultural and biological chemistry 55 (10), 2515-2520, 1991
1071991
Effect of β-lactoglobulin on the activity of pregastric lipase. A possible role for this protein in ruminant milk
MD Perez, L Sanchez, P Aranda, JM Ena, R Oria, M Calvo
Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism 1123 (2 …, 1992
1051992
Kinetic and thermodynamic parameters for heat denaturation of bovine milk IgG, IgA and IgM
G Mainer, L Sanchez, JM Ena, M Calvo
Journal of Food Science 62 (5), 1034-1038, 1997
1031997
Bioquímica de los alimentos
M Calvo
Tirosinasa..[En línea]< Disponible: http://milksci. unizar. es/bioquimica …, 2006
992006
Interaction of bovine lactoferrin with other proteins of milk whey
F Lampreave, A Piñeiro, JH Brock, H Castillo, L Sánchez, M Calvo
International journal of biological macromolecules 12 (1), 2-5, 1990
841990
Expression of alpha-fetoprotein receptors by human T-lymphocytes during blastic transformation
JM Torre, J Laborda, J Naval, N Darracq, M Calvo, Z Mishal, J Uriel
Molecular immunology 26 (9), 851-857, 1989
831989
Effect of heat treatment on bovine lactoperoxidase activity in skim milk: kinetic and thermodynamic analysis
E Marin, L Sanchez, MD Perez, P Puyol, M Calvo
Journal of food science 68 (1), 89-93, 2003
812003
Effect of heat treatment on the antigen-binding activity of anti-peroxidase immunoglobulins in bovine colostrum
E Dominguez, MD Perez, M Calvo
Journal of Dairy Science 80 (12), 3182-3187, 1997
751997
Interaction of bovine α-lactalbumin with fatty acids as determined by partition equilibrium and fluorescence spectroscopy
C Barbana, MD Pérez, L Sánchez, M Dalgalarrondo, JM Chobert, ...
International dairy journal 16 (1), 18-25, 2006
702006
Effect of binding of retinol and palmitic acid to bovine β-lactoglobulin on its resistance to thermal denaturation
P Puyol, MD Perez, JM Peiro, M Calvo
Journal of Dairy Science 77 (6), 1494-1502, 1994
681994
Thermal denaturation of human lactoferrin and its effect on the ability to bind iron
L Mata, L Sánchez, DR Headon, M Calvo
Journal of Agricultural and Food Chemistry 46 (10), 3964-3970, 1998
651998
Effect of heat treatment on denaturation of bovine α-lactalbumin: determination of kinetic and thermodynamic parameters
Z Wehbi, MD Pérez, L Sánchez, C Pocoví, C Barbana, M Calvo
Journal of agricultural and food chemistry 53 (25), 9730-9736, 2005
602005
Apparent chemical composition of nine commercial or semi‐commercial whey protein concentrates, isolates and fractions
C Holt, D McPhail, I Nevison, T Nylander, J Otte, RH Ipsen, R Bauer, ...
International journal of food science & technology 34 (5‐6), 543-556, 1999
601999
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