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Leticia Mora

Showing results (51-60 of 112) with videos related to

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Marine Drugs|August 25, 2023
Generation of Bioactive Peptides from <i>Porphyridium</i> sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and PainMaria Hayes, Rotimi E Aluko, Elena Aurino, et al.
Journal of the Science of Food and Agriculture|June 22, 2023
Antioxidant peptides generated from chicken feet protein hydrolysatesBurcu Ozturk-Kerimoglu, Alejandro Heres, Leticia Mora, et al.
Food Chemistry|May 16, 2015
Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamMarta Gallego, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|May 8, 2012
Innovations in value-addition of edible meat by-productsFidel Toldrá, M-Concepción Aristoy, Leticia Mora, et al.
Food Chemistry|June 24, 2018
Generation of bioactive peptides during food processingFidel Toldrá, Milagro Reig, M-Concepción Aristoy, et al.
International Journal of Food Microbiology|June 28, 2015
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausagesLeticia Mora, Elizabeth Escudero, M-Concepción Aristoy, et al.
Meat Science|September 14, 2023
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processingAlejandro Heres, Qian Li, Fidel Toldrá, et al.
Journal of Agricultural and Food Chemistry|January 17, 2019
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham ByproductsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Polymers|May 7, 2020
Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork MeatMarta Gallego, Milagros Arnal, Pau Talens, et al.
Foods (Basel, Switzerland)|July 29, 2023
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced ProductionAlejandro Heres, Qian Li, Fidel Toldrá, et al.
Pageof 12

Showing results (51-60 of 112) with videos related to

Sort By:
Pageof 12
Marine Drugs|August 25, 2023
Generation of Bioactive Peptides from <i>Porphyridium</i> sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and PainMaria Hayes, Rotimi E Aluko, Elena Aurino, et al.
Journal of the Science of Food and Agriculture|June 22, 2023
Antioxidant peptides generated from chicken feet protein hydrolysatesBurcu Ozturk-Kerimoglu, Alejandro Heres, Leticia Mora, et al.
Food Chemistry|May 16, 2015
Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamMarta Gallego, Leticia Mora, M-Concepción Aristoy, et al.
Meat Science|May 8, 2012
Innovations in value-addition of edible meat by-productsFidel Toldrá, M-Concepción Aristoy, Leticia Mora, et al.
Food Chemistry|June 24, 2018
Generation of bioactive peptides during food processingFidel Toldrá, Milagro Reig, M-Concepción Aristoy, et al.
International Journal of Food Microbiology|June 28, 2015
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausagesLeticia Mora, Elizabeth Escudero, M-Concepción Aristoy, et al.
Meat Science|September 14, 2023
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processingAlejandro Heres, Qian Li, Fidel Toldrá, et al.
Journal of Agricultural and Food Chemistry|January 17, 2019
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham ByproductsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Polymers|May 7, 2020
Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork MeatMarta Gallego, Milagros Arnal, Pau Talens, et al.
Foods (Basel, Switzerland)|July 29, 2023
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced ProductionAlejandro Heres, Qian Li, Fidel Toldrá, et al.
Pageof 12