Latest Publications

Heres, A.; Li, Q.; Toldrá, F.; Lametsch, R.; Mora, L. (2024)
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production
Foods
Arnal, Milagros; Gallego, Marta; Mora, Leticia; Talens, Pau (2023)
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
Food & Function
Carrera-Alvarado, G.; Toldrá, F.; Mora, L. (2023)
Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
Antioxidants
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 -