Latest Publications

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 -

Xing, Lujuan; Fu, Lijuan; Toldrá, Fidel; Teng, Shuang; Yin, Yantao; Zhang, Wangang (2022)

The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells

International Journal of Food Science and Technology

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 -

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 -

Toldrá, F.; Mora, L. (2021)

Proteins and bioactive peptides in high protein content foods

Foods vol. 10, nº 6, págs. 1186 -

Maghsoudlou, A.; Sadeghi Mahoonak, A.; Mohebodini, H.; Toldra, F. (2019)

Royal jelly: Chemistry, storage and bioactivities

JOURNAL OF APICULTURAL SCIENCE vol. 63, nº 1, págs. 17 - 40

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 -