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Leticia Mora

Showing results (11-20 of 112) with videos related to

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Food Research International (Ottawa, Ont.)|May 12, 2026
Sustainable enzymatic approach for recovery of potential bioactive peptides and chondroitin sulphate from bovine tracheaMarta Gallego, Leticia Mora, Fidel Toldrá
Food Research International (Ottawa, Ont.)|August 17, 2021
Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured hamChengliang Li, Leticia Mora, Fidel Toldrá
Meat Science|June 25, 2021
Management of meat by- and co-products for an improved meat processing sustainabilityFidel Toldrá, Milagro Reig, Leticia Mora
Food Chemistry|April 5, 2017
Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured hamManuel Cañete, Leticia Mora, Fidel Toldrá
Food Chemistry|September 7, 2017
Evolution of oxidised peptides during the processing of 9months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|September 12, 2021
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processingMarta Gallego, Fidel Toldrá, Leticia Mora
Journal of Proteomics|March 2, 2016
Peptidomics as a tool for quality control in dry-cured ham processingMarta Gallego, Leticia Mora, Fidel Toldrá
Nutrients|September 13, 2018
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health RelevanceLeticia Mora, Marta Gallego, Fidel Toldrá
Food Research International (Ottawa, Ont.)|May 28, 2018
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|April 16, 2018
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Pageof 12

Showing results (11-20 of 112) with videos related to

Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|May 12, 2026
Sustainable enzymatic approach for recovery of potential bioactive peptides and chondroitin sulphate from bovine tracheaMarta Gallego, Leticia Mora, Fidel Toldrá
Food Research International (Ottawa, Ont.)|August 17, 2021
Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured hamChengliang Li, Leticia Mora, Fidel Toldrá
Meat Science|June 25, 2021
Management of meat by- and co-products for an improved meat processing sustainabilityFidel Toldrá, Milagro Reig, Leticia Mora
Food Chemistry|April 5, 2017
Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured hamManuel Cañete, Leticia Mora, Fidel Toldrá
Food Chemistry|September 7, 2017
Evolution of oxidised peptides during the processing of 9months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|September 12, 2021
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processingMarta Gallego, Fidel Toldrá, Leticia Mora
Journal of Proteomics|March 2, 2016
Peptidomics as a tool for quality control in dry-cured ham processingMarta Gallego, Leticia Mora, Fidel Toldrá
Nutrients|September 13, 2018
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health RelevanceLeticia Mora, Marta Gallego, Fidel Toldrá
Food Research International (Ottawa, Ont.)|May 28, 2018
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Food Chemistry|April 16, 2018
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamMarta Gallego, Leticia Mora, Fidel Toldrá
Pageof 12