Latest Publications

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 -
Gallego, Marta; Toldrá, Fidel; Mora, Leticia (2022)
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing
Food Chemistry vol. 370, págs. 130977 -
Heres, Alejandro; Toldrá, Fidel; Mora, Leticia (2021)
Characterization of umami dry‐cured ham‐derived dipeptide interaction with metabotropic glutamate receptor (Mglur) by molecular docking simulation
Applied Sciences vol. 11, nº 17, págs. 8268 -
Marušić Radovčić, N.; Poljanec, I.; Petričević, S.; Mora, L.; Medić, H. (2021)
Influence of muscle type on physicochemical parameters, lipolysis, proteolysis, and volatile compounds throughout the processing of smoked dry-cured ham
Foods vol. 10, nº 6, págs. 1228 -
Toldrá, F.; Mora, L. (2021)
Proteins and bioactive peptides in high protein content foods
Foods vol. 10, nº 6, págs. 1186 -
Mora, L.; M. Gallego; F. Toldrá (2019)
Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham
Food Bioscience vol. 30, págs. 100416 -