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Leticia Mora

Showing results (31-40 of 112) with videos related to

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Journal of Agricultural and Food Chemistry|November 8, 2008
Effect of cooking conditions on creatinine formation in cooked hamLeticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry|March 18, 2011
Intense degradation of myosin light chain isoforms in Spanish dry-cured hamLeticia Mora, Miguel A Sentandreu, Fidel Toldrá
Food Chemistry. Molecular Sciences|April 13, 2022
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured hamAlejandro Heres, Celia Saldaña, Fidel Toldrá, et al.
International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Food Chemistry|December 4, 2024
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
International Journal of Molecular Sciences|March 10, 2022
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamAlejandro Heres, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnationMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Proteomics|April 26, 2013
Development and optimisation of a label-free quantitative proteomic procedure and its application in the assessment of genetically modified tomato fruitLeticia Mora, Peter M Bramley, Paul D Fraser
Food & Function|October 10, 2017
Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meatLeticia Mora, Tomás Bolumar, Alejandro Heres, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured hamMarta Gallego, Leticia Mora, Milagro Reig, et al.
Pageof 12

Showing results (31-40 of 112) with videos related to

Sort By:
Pageof 12
Journal of Agricultural and Food Chemistry|November 8, 2008
Effect of cooking conditions on creatinine formation in cooked hamLeticia Mora, Miguel Angel Sentandreu, Fidel Toldrá
Journal of Agricultural and Food Chemistry|March 18, 2011
Intense degradation of myosin light chain isoforms in Spanish dry-cured hamLeticia Mora, Miguel A Sentandreu, Fidel Toldrá
Food Chemistry. Molecular Sciences|April 13, 2022
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured hamAlejandro Heres, Celia Saldaña, Fidel Toldrá, et al.
International Journal of Food Microbiology|April 21, 2018
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausagesMarta Gallego, Leticia Mora, Elizabeth Escudero, et al.
Food Chemistry|December 4, 2024
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
International Journal of Molecular Sciences|March 10, 2022
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamAlejandro Heres, Marta Gallego, Leticia Mora, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnationMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Proteomics|April 26, 2013
Development and optimisation of a label-free quantitative proteomic procedure and its application in the assessment of genetically modified tomato fruitLeticia Mora, Peter M Bramley, Paul D Fraser
Food & Function|October 10, 2017
Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meatLeticia Mora, Tomás Bolumar, Alejandro Heres, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured hamMarta Gallego, Leticia Mora, Milagro Reig, et al.
Pageof 12