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Leticia Mora

Showing results (41-50 of 112) with videos related to

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Food & Function|May 24, 2023
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) floursMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Chemistry|March 26, 2023
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumesMilagros Arnal, Marta Gallego, Pau Talens, et al.
Journal of Agricultural and Food Chemistry|July 2, 2024
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related HydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Research International (Ottawa, Ont.)|October 7, 2023
Pork organs as a potential source of flavour-related substancesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Meat Science|June 3, 2011
Possible biological markers of the time of processing of dry-cured hamElizabeth Escudero, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|November 9, 2011
A chromatography method for the screening and confirmatory detection of dexamethasoneMilagro Reig, Leticia Mora, José L Navarro, et al.
Food Chemistry|November 24, 2015
The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|April 6, 2015
Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|August 24, 2014
Titin-derived peptides as processing time markers in dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
International Journal of Molecular Sciences|July 12, 2025
Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken FeathersÁlvaro Torices-Hernández, Marta Gallego, Leticia Mora, et al.
Pageof 12

Showing results (41-50 of 112) with videos related to

Sort By:
Pageof 12
Food & Function|May 24, 2023
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) floursMilagros Arnal, Marta Gallego, Leticia Mora, et al.
Food Chemistry|March 26, 2023
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumesMilagros Arnal, Marta Gallego, Pau Talens, et al.
Journal of Agricultural and Food Chemistry|July 2, 2024
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related HydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Research International (Ottawa, Ont.)|October 7, 2023
Pork organs as a potential source of flavour-related substancesManuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Meat Science|June 3, 2011
Possible biological markers of the time of processing of dry-cured hamElizabeth Escudero, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|November 9, 2011
A chromatography method for the screening and confirmatory detection of dexamethasoneMilagro Reig, Leticia Mora, José L Navarro, et al.
Food Chemistry|November 24, 2015
The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|April 6, 2015
Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteinsMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
Food Chemistry|August 24, 2014
Titin-derived peptides as processing time markers in dry-cured hamMarta Gallego, Leticia Mora, M Concepción Aristoy, et al.
International Journal of Molecular Sciences|July 12, 2025
Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken FeathersÁlvaro Torices-Hernández, Marta Gallego, Leticia Mora, et al.
Pageof 12