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Leticia Mora

Showing results (1-10 of 112) with videos related to

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Foods (Basel, Switzerland)|February 12, 2021
Alternative Proteins as a Source of Bioactive Peptides: The Edible Snail and Generation of Hydrolysates Containing Peptides with Bioactive Potential for Use as Functional FoodsMaria Hayes, Leticia Mora
Journal of Agricultural and Food Chemistry|January 20, 2015
Cardioprotective cryptides derived from fish and other food sources: generation, application, and future marketsLeticia Mora, Maria Hayes
Meat Science|August 10, 2025
Umami and koku peptides in traditional meat productsLeticia Mora, Fidel Toldrá
Foods (Basel, Switzerland)|June 2, 2021
Proteins and Bioactive Peptides in High Protein Content FoodsFidel Toldrá, Leticia Mora
Advances in Food and Nutrition Research|June 6, 2022
Peptidomics as a useful tool in the follow-up of food bioactive peptidesFidel Toldrá, Leticia Mora
International Journal of Molecular Sciences|December 23, 2022
Special Issue: Food Bioactive PeptidesLeticia Mora, Fidel Toldrá
International Journal of Molecular Sciences|January 21, 2023
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork MeatAlejandro Heres, Leticia Mora, Fidel Toldrá
Proteomics|June 9, 2018
Perspectives in the Use of Peptidomics in HamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|December 7, 2021
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modellingChengliang Li, Leticia Mora, Fidel Toldrá
Food Chemistry|May 20, 2014
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionElizabeth Escudero, Leticia Mora, Fidel Toldrá
Pageof 12

Showing results (1-10 of 112) with videos related to

Sort By:
Pageof 12
Foods (Basel, Switzerland)|February 12, 2021
Alternative Proteins as a Source of Bioactive Peptides: The Edible Snail and Generation of Hydrolysates Containing Peptides with Bioactive Potential for Use as Functional FoodsMaria Hayes, Leticia Mora
Journal of Agricultural and Food Chemistry|January 20, 2015
Cardioprotective cryptides derived from fish and other food sources: generation, application, and future marketsLeticia Mora, Maria Hayes
Meat Science|August 10, 2025
Umami and koku peptides in traditional meat productsLeticia Mora, Fidel Toldrá
Foods (Basel, Switzerland)|June 2, 2021
Proteins and Bioactive Peptides in High Protein Content FoodsFidel Toldrá, Leticia Mora
Advances in Food and Nutrition Research|June 6, 2022
Peptidomics as a useful tool in the follow-up of food bioactive peptidesFidel Toldrá, Leticia Mora
International Journal of Molecular Sciences|December 23, 2022
Special Issue: Food Bioactive PeptidesLeticia Mora, Fidel Toldrá
International Journal of Molecular Sciences|January 21, 2023
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork MeatAlejandro Heres, Leticia Mora, Fidel Toldrá
Proteomics|June 9, 2018
Perspectives in the Use of Peptidomics in HamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|December 7, 2021
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modellingChengliang Li, Leticia Mora, Fidel Toldrá
Food Chemistry|May 20, 2014
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionElizabeth Escudero, Leticia Mora, Fidel Toldrá
Pageof 12