Latest Publications | IATA - Instituto de Agroquímica y Tecnología de Alimentos

Arnal, Milagros; Gallego, Marta; Talens, Pau; Mora, Leticia (2023)

Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes

Food Chemistry

Heres, A.; Mora, L.; Toldrá, F. (2023)

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

International Journal of Molecular Sciences vol. 24, págs. 1574 -

Carrera-Alvarado, G.; Toldrá, F.; Mora, L. (2023)

Bile acid-binding capacity of peptide extracts obtained from chicken blood hydrolysates using HPLC

LWT vol. 173, págs. 114381 -

Hayes, M.; Mora, L.; Lucakova, S. (2022)

Identification of Bioactive Peptides from Nannochloropsis oculata Using a Combination of Enzymatic Treatment, in Silico Analysis and Chemical Synthesis

Biomolecules vol. 12, págs. 1806 -

Mora, L.; Toldrá, F. (2023)

Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides

Current Opinion in Food Science vol. 49, págs. 100973 -

Carrera-Alvarado, G.; Toldrá, F.; Mora, L. (2022)

DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates

International Journal of Molecular Sciences vol. 23, nº 22, págs. 14140 -

Heres, A.; Yokoyama, I.; Gallego, M.; Toldrá, F.; Arihara, K.; Mora, L. (2022)

Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham

Food Research International vol. 162, págs. 112128 -

Xiao, Chuqiao; Toldra, Fidel; Zhao, Mouming; Zhou, Feibai; Luo, Donghui; Jia, Ruibo; Mora, Leticia (2022)

In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase

Food Research International

Márquez-Lázaro, J.P.; Mora, L.; Méndez-Cuadro, D.; Rodríguez-Cavallo, E.; Toldrá, F. (2022)

In vitro oxidation promoted by sarafloxacin antibiotic residues on myosin and chicken meat proteins

Journal of Food Composition and Analysis vol. 111, págs. 104622 -

Xiao, C.; Toldrá, F.; Zhou, F.; Mora, L.; Luo, L.; Zheng L.; Luo, D.; Zhao, M. (2022)

Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction

LWT vol. 161, págs. 113376 -

Heres, A.; Gallego, M.; Mora, L.; Toldrá, F. (2022)

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

International Journal of Molecular Sciences vol. 23, nº 5, págs. 2507 -

Montoro-García, S.; Velasco-Soria, Á.; Mora, L.; Carazo-Díaz, C.; Prieto-Merino, D.; Avellaneda, A.; Miranzo, D.; Casas-Pina, T.; Toldrá, F.; Abellán-Alemán, J. (2022)

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

Nutrients vol. 14, nº 2, págs. 298 -

Heres, Alejandro; Saldaña, C.; Toldrá, Fidel; Mora, Leticia (2021)

Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham

Food Chemistry: Molecular Sciences vol. 3, págs. 100048 -

Li, C.; Mora, L.; Toldrá, F. (2022)

Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling

Food Chemistry vol. 375, págs. 131673 -

Heres, A.; Yokoyama, I.; Gallego, M.; Toldrá, F.; Arihara, K.; Mora, L. (2021)

Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions

Journal of Functional Foods vol. 87, págs. 104818 -