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Leticia Mora

Showing results (61-70 of 112) with videos related to

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Food Research International (Ottawa, Ont.)|June 5, 2017
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-productsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Journal of Agricultural and Food Chemistry|March 12, 2020
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of BioactivityFidel Toldrá, Marta Gallego, Milagro Reig, et al.
Meat Science|April 9, 2010
Creatine and creatinine evolution during the processing of dry-cured hamLeticia Mora, Aleida S Hernández-Cázares, Miguel Angel Sentandreu, et al.
Meat Science|July 3, 2016
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingInna Petrova, Ignat Tolstorebrov, Leticia Mora, et al.
Food Chemistry|July 1, 2020
Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured hamChengliang Li, Leticia Mora, Marta Gallego, et al.
Food Chemistry|April 8, 2020
Bioactive peptides generated in the processing of dry-cured hamFidel Toldrá, Marta Gallego, Milagro Reig, et al.
Foods (Basel, Switzerland)|June 2, 2021
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured HamNives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, et al.
Foods (Basel, Switzerland)|September 27, 2025
Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung HydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Sandra Morcillo-Martínez, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Free amino acids and bioactive peptides profile of Pastırma during its processingEbru Deniz, Leticia Mora, M-Concepción Aristoy, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured hamAlejandro Heres, Issei Yokoyama, Marta Gallego, et al.
Pageof 12

Showing results (61-70 of 112) with videos related to

Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|June 5, 2017
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-productsMarta Gallego, Leticia Mora, Maria Hayes, et al.
Journal of Agricultural and Food Chemistry|March 12, 2020
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of BioactivityFidel Toldrá, Marta Gallego, Milagro Reig, et al.
Meat Science|April 9, 2010
Creatine and creatinine evolution during the processing of dry-cured hamLeticia Mora, Aleida S Hernández-Cázares, Miguel Angel Sentandreu, et al.
Meat Science|July 3, 2016
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingInna Petrova, Ignat Tolstorebrov, Leticia Mora, et al.
Food Chemistry|July 1, 2020
Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured hamChengliang Li, Leticia Mora, Marta Gallego, et al.
Food Chemistry|April 8, 2020
Bioactive peptides generated in the processing of dry-cured hamFidel Toldrá, Marta Gallego, Milagro Reig, et al.
Foods (Basel, Switzerland)|June 2, 2021
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured HamNives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, et al.
Foods (Basel, Switzerland)|September 27, 2025
Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung HydrolyzatesManuel Ignacio López-Martínez, Fidel Toldrá, Sandra Morcillo-Martínez, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Free amino acids and bioactive peptides profile of Pastırma during its processingEbru Deniz, Leticia Mora, M-Concepción Aristoy, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured hamAlejandro Heres, Issei Yokoyama, Marta Gallego, et al.
Pageof 12