
Biography
Fidel Toldrá holds a BSc in Chemistry (1980), High Degree on Food Technology (1981) and PhD in Chemistry (1984). Since 2001, he is Research Professor and Head of the Laboratory of Biochemistry, Innovation and Technology of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), in Burjassot, Valencia (Spain). He is also Associate Professor of Food Technology at the Polytechnical University of Valencia since 1996. Prof. Toldrá was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), as well as a visiting scientist at the Institute of Food Research (Bristol, UK, 1987). He has successfully leadered numerous national and international research projects and contracts with diverse European and Canada food companies. In 1992, he received the Iber Award on Food and Cardiovascular Diseases. In 1995, he was considered as Honorary Associate Fellow by the University of Wisconsin-Madison. In 2001 he received the National Award of the Institute DANONE to the best Scientific Trajectory in last 10 years. He received the 2002 International Prize for Meat Science and Technology and in 2002 the GEA award on R+D activity in agro-food in the Valencia Community. In 2008 he was elected as Fellow of the International Academy of Food Science and Technology (IAFOST) and in 2009 elected Fellow of the Institute of Food Technologists (IFT). He received the Distinguished Research Award in 2010 and the Meat processing Award in 2014, both from the American Meat Science Association and in 2015 he received the prestigious DUPONT Science Award. He is also the recipient of the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores to Innovation from the National Association of Spanish Meat Industries (ANICE). All these awards recognise his scientific contributions and technological innovations as well as the wide scientific diffusion of his results and its applicability to the agro-industry sector. Prof. Toldrá has filed 11 patents and directed 24 PhD thesis. He is currently directing 2 additional PhD thesis. He has published over 324 manuscripts in world-wide recognized scientific journals (listed in the Science Citation Index) and 146 chapters of books. His work is quite cited, with more than 1000 citations/year and, in fact, he holds an h index of 62. He has also published 55 divulgative articles and presented more than 120 communications to Congresses. Prof. Toldrá is the Editor of Trends in Food Science and Technology (Elsevier, since 2005) and Associate Editor of Meat Science (Elsevier, since 2014); he was Editor-in-Chief of Current Nutrition & Food Science (Bentham, 2005-12) and section Editor of the Journal of Muscle Foods (Wiley-Blackwell, 2009-10). He is a member of the Editorial Boards of Food Chemistry (Elsevier, since 1999), Journal of Muscle Foods (Wiley-Blackwell, 2001-10), Food Analytical Methods (Springer-Nature, since 2008), Journal of Food Engineering (Elsevier, since 2011), Journal of Food and Nutrition Research (VUP, since 2008), Recent Patents in Agriculture, Food and Nutrition (Bentham, since 2009), Food Science & Nutrition (Wiley, since 2012), Current Opinion in Food Science (Elsevier, since 2014), Food Science & Human Wellness (Elsevier, since 2017), International Journal of Molecular Sciences (MDPI, since 2017), Heliyon (Elsevier, since 2018), Data in Brief (Elsevier, since 2018), Food Production, Processing & Nutrition (Springer-Nature, since 2019), Current Research in Food Science and Food Chemistry X (Elsevier, since 2020). He is the Editor of the prestigious serial books entitled Advances in Food and Nutrition Research (Academic Press/Elsevier, since 2016). He has acted as Guest Editor of 16 special issues for Trends in Food Science & Technology, Food Chemistry, Meat Science, Journal of Food Engineering, International Journal of Food Microbiology, Food Research International, Current Opinion in Food Science, Journal of Functional Foods and Food Production, Processing and Nutrition . He authored the book Dry-cured meat products (Wiley-Blackwell, 2002) and has worked as Editor or Associate Editor of 54 books for major US Publishers (Academic Press, Elsevier, Springer-Nature, CRC Press, Wiley-Blackwell). He was one Editor-in-Chief of the Encyclopedia of Food and Health (Academic Press/Elsevier, 2016) and Editor of the 8th edition. the 9th is in progress, of the famous book Lawrie´s Meat Science (Woodhead/Elsevier, 2017). He has been the chairman and member of the organizing / scientific committees of several Workshops, Symposia and Congresses supported by international Organisations like OECD, IMS and the European Commission. He was also member of the Executive Committee (2002-05 & 2006-09) of the European Federation of Food Science and Technology (EFFOST). Prof. Toldrá was a member of the Scientific Panel on Food Additives (2003-08) and the Panel on Flavorings, enzymes, processing aids and materials in contact with foods (2008-15) of the European Food Safety Authority (EFSA). He chaired the WG Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-2015). In 2008-09 he joined the group of FAO/WHO experts to evaluate chlorine based disinfectants in foods.
Projects




Publications
PUBLICATIONS IN SCIENTIFIC JOURNALS SINCE 2016:
243. Martínez-Arellano, I., Flores, M. & Toldrá, F.
“Ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds”
Food Chemistry, 2016, 196, 9-16244. Gallego, M., Grootaert, C., Mora, L., Aristoy, MC., Van Camp, J. & Toldrá, F.
“Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer”
Journal of Functional Foods, 2016, 21, 388-395245. Gallego, Mora, L., M., Aristoy, M-C. & Toldrá, F.
“The use of label-free mass spectrometry for the relative quantitation of sarcoplasmic proteins during the processing of dry-cured ham”
Food Chemistry, 2016, 196, 437-444246. Jadán, F, Aristoy, M-C. & Toldrá, F.
“Selective determination of lysine in dry-cured meats using a sensor based on the chemistry immobilization of the lysine--oxidase on a nylon membrane”
Food Analytical Methods, 2016, 9, 2484-2490247. Merino, L., Darnerud, P.O., Toldrá, F. & Ilbäck, N.-G.
“Time-dependent depletion of nitrite in pork-beef and chicken meat products affects nitrite intake estimations”
Food Additives and Contaminants, 2016, 33, 186-192248. Mora, L., Gallego, M. & Toldrá, F.
“Peptidomics as a tool for quality control in dry-cured ham processing”
Journal of Proteomics, 2016, 147, 98-107249. Abdelhedi, O., Jemil, I., Nasri, R., Mora, L., Jridi, M., Mbarek, A., Toldrá, F., Ayedi, M.A. & Nasri, M.
“Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat induced-gelation process: Effect of pH variation on textural and functional properties”
Process Biochemistry, 2016, 51, 1511-1520250. Mora, L., Calvo, L., Escudero, E. & Toldrá, F.
“Influence of pig genotypes in the dry-cured ham generation of peptides during proteolysis”
Food Research International, 2016, 86, 74-82251. Lassoued I, Mora L, Barkia A, Aristoy MC, Nasri M & Toldrá F
“Novel angiotensin converting enzyme inhibitory peptides from Bacillus subtilis A26 Hydrolysate of Thornback Ray muscle (Raja clavata)”
International Journal of Food Science & Technology, 2016, 51, 1604-1609252. Abdelhedi, O., Jridi, M., Jemil, I., Mora, L., Toldrá, F., Aristoy, M.-C., Boualga, A., Nasri, M., Nasri, R.
“Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessement of their antioxidant, anti-ACE and antibacterial activities”
Food Research International, 2016, 86, 9-23253. Castellano, P., Mora, L., Escudero, E., Vignolo, G., Aznar, R. & Toldrá, F.
“Antilisterial peptides from Spanish dry-cured hams: purification and identification”
Food Microbiology, 2016, 59, 133-141254. Toldrá, F., Mora, L. & Reig, M
“New insights into meat by-products utilization”
Meat Science, 2016, 120, 54-59255. Calvo, L., Toldrá, F., Aristoy. M.C., López-Bote, C.J. & Rey, A.I.
“Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork”
Meat Science, 2016, 121, 1-11256. Petrova, I., Tolstorebrov, I., Mora, L., Toldrá, F., Eikevik, T.M.
“Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing”
Meat Science, 2016, 121, 243-249257. Jemil, I., Mora, L., Abdelhedi, O., Aristoy, M.C., Jridi, M., Hajji, M., Toldrá, F. & Nasri, M.
“Peptidomic analysis of bioactive peptides in zebra blenny (Salaria basilisca) muscle protein hydrolysate exhibiting antimicrobial activity obtained by fermentation with Bacillus mojavensis A21”
Process Biochemistry, 2016, 51, 2186-2197258. Deniz, E., Mora, L., Aristoy, M.C., Candoğan, K. & Toldrá, F.
“Free amino acids and bioactive profile of Pastırma during its processing”
Food Research International, 2016, 89, 194-201259. Jemil, I., Mora, L., Nasri, R., Abdelhedi, O., Aristoy, M.C., Hajji, M., Toldrá, F. & Nasri, M.
“A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6”
Food Research International, 2016, 89, 347-358260. Mora, L., Escudero, E. & Toldrá, F.
“Characterisation of the peptide profile of Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity”
Food Research International, 2016, 89, 638-646261. Calvo, L., Toldrá, F., Rodríguez, A.I., López-Bote, C. J.
“Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs”
Food Science & Nutrition, 2017, 5, 94-102262. Alfaia, C.M., Alves, S.P., Pestana, J.M., Madeira, M.S.,Santos-Silva, J., Bessa, R.J.B., Toldrá, F. & Prates, J.A.M.
“Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets”
Food Science & Technology International, 2017, 23, 209-221263. Moayedi, A., Mora, L., Aristoy, M-C., Hashemi, M., Safari, M. & Toldrá, F.
“ACE-inhibitory and antioxidant activities obtained in fermented tomato seed by-products using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Weight Distribution”
Applied Biochemistry & Biotechnology, 2017, 181, 48-64264. Jridi, M., Sellimi, S., Lassoued, I., Beltaief, S., Souissi, N., Mora, L., Toldrá, F., Elfeki, A., Nasri, M. & Nasri, R.
“Wound healing activity of cuttlefish gelatin gels and films enriched by henna (Lawsonia inermis) extract”
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2017, 512, 71-79265. Jemil, I., Nasri, R., Abdelhedi, O., Aristoy, M.C., Ben Slama-Ben Salem, R, Kallel, C., Marrekchi, R., Jamoussi, K., Jamoussi, K. , ElFeki, A., Hajji, M., Toldrá, F., Nasri, M.
“Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats”
Journal of Food Science & Technology-Mysore, 2017, 54, 313-325266. Cañete, M., Mora, L. & Toldrá, F.
“Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham”
Food Chemistry, 2017, 229, 710-715267. Jadán, F, Aristoy, M-C. & Toldrá, F.
“Biosensor for the quantification of nitrate ions in dry cured ham based on immobilised Nitrate Reductase”
Food Analytical Methods, 2017, 10, 3481-3486268. Gallego, M., Mora, L., Reig, M., Hayes, M. & Toldrá, F.
“Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products”
Food Research International, 2017, 97, 296-306269. Jemil, I., Abdelhedi, O., Nasri, R., Mora, L., Marrekchi, R., Jamoussi, K., ElFeki, A., Hajji, M., Toldrá, F. & Nasri, M.
“Hypolipidemic, antiobesity and cardioprotective effects of fermented protein hydrolysates from sardinelle (Sardinella aurita) in high-fat and fructose diet fed Wistar rats”
Life Sciences, 2017, 176, 54-66270. Abdelhedi, O., Mora, L., Jemil, I., Toldrá, F., Nasri, M. & Nasri, R.
“Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates”
Food Chemistry, 2017, 230, 507-515271. Mora, L., Gallego, M., Reig, M. & Toldrá, F.
“Challenges in the quantitation of naturally generated bioactive peptides in processed meats”
Trends in Food Science & Technology, 2017, 69, 306-314272. Abdelhedi, O., Nasri, R., Jridi, M., Mora, L., Oseguera-Toledo, M.E., Aristoy, MC., Ben Amara, I., Toldrá, F., & Nasri, M.
“In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation”
Process Biochemistry, 2017, 48, 145-159273. Jridi, M., Abdelhedi, O., Mora, L., Toldrá, F., Nasri, R. & Nasri, M.
“Collagenous proteins from Black-barred halfbeak skin as a source of food-quality gelatin and bioactive protein hydrolysate”
Food Hydrocolloids, 2017, 70, 123-133274. Montoro-García, S., Zafrilla- Rentero, M.P., Celdrán-de Haro, F.M., Piñero-de Armas, J.J., Toldrá, F., Tejada-Portero, L. & Abellán-Alemán, J.
“Effects of Dry-Cured Ham Peptides on Cardiovascular Risk Factors: a randomized controlled trial”
Journal of Functional Foods, 2017, 38, 160-167275. Jemil, I., Abdelhedi, O., Nasri, R., Mora, L., Jridi, M., Aristoy, M-C., Toldrá, F. & Nasri, M.
“Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases”
Food Research International, 2017, 100,121-133276. Mora, L., Bolumar, T., Heres, A. & Toldrá, F.
“Effect of cooking and simulated gastrointestinal digestion of aged beef meat on the activity of generated bioactive peptides”
Food & Function, 2017, 8, 4347 - 4355277. Calvo, L., Segura, J., Toldrá, F., Flores, M., Rodríguez, A., Lopez-Bote, C. & Rey, A.
"Meat quality, free fatty acid concentration and oxidative stability of pork from animals fed diets containing different sources of Selenium"
Food Science & Technology International, 2017, 23, 716-728278. Abdelhedi, O., Nasri, R., Mora, L., Jridi, M., Toldrá, F. & Nasri, M.
“In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration”
Food Chemistry 2018, 239, 453-463279. Jridi, M., Mora, L., Souissi, N., Aristoy, M-C., Nasri, M. & Toldrá, F.
“Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage”
Food Control, 2018, 84, 238-245280. Gallego, M., Mora, L. & Toldrá, F.
“Evaluation of oxidised peptides during the processing of 9 months Spanish dry-cured ham”
Food Chemistry 2018, 239, 823-830281. Lorenzo, J.M., Munekata, P.E.S., Sant´Ana, A.S., Barba, F.J., Toldrá, F., Mora, L. & Trindade, M.A.
“Main characteristics of peanut skin and its role for the preservation of meat products”
Trends in Food Science & Technology, 2018, 77, 1-10282. Gallego, M., Mora, L., Reig, M. & Toldrá, F.
“Stability of the potent antioxidant peptide SNAAC derived from Spanish dry-cured ham”
Food Research International, 2018, 105, 873-879283. Gallego, M., Mora, L. & Toldrá, F.
“Health relevance of antihypertensive peptides in foods”
Current Opinion in Food Science, 2018, 19, 8-14284. Gallego, M., Mora, L. & Toldrá, F.
“New approaches based on comparative proteomics for the assessment of food quality”
Current Opinion in Food Science, 2018, 22, 22-27285. Moayedi, A., Mora, L., Aristoy, M.C., Safari, M., Hashemi, M.. & Toldrá, F.
“Peptidomic analysis of antioxidant and ACE-inhibitory peptides from tomato waste proteins fermented using Bacillus subtilis”
Food Chemistry, 2018, 250, 180-187286. Gallego, M., Mora, L. & Toldrá, F.
“Characterisation and quantitation of the antioxidant peptide AEEEYPDD in dry-cured ham”,
Food Chemistry 2018, 258, 8-15287. Ben Slama-Ben Salem, R., Ktari, N., R., Bkhairia, I., Nasri, R., Mora, L., Kallel, R., Hamdi, S., Jamoussi, K., Boudaouara, T., El-Feki, A., Toldrá, F., Nasri, M.
“In vitro and in vivo antidiabetic and anti-hyperlipidemic effect of proteins hydrolysates from Octopus vulgaris in alloxanic rats”
Food Research International, 2018, 106, 952-963288. Gallego, M., Mora, L., Escudero, E. & Toldrá, F.
“Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages”
International Journal of Food Microbiology, 2018, 276, 71-78289. Gallego, M., Mora, L. & Toldrá, F.
“Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham”
Food Research International, 2018, 109, 343-349290. Toldrá, F., Reig, M., Aristoy, M.C. & Mora, L.
“Generation of bioactive peptides during food processing”
Food Chemistry, 2018, 267, 395-404291. Mora, L ,Gallego, M. & Toldrá, F.
“ACE-inhibitory peptides naturally generated in meat and meat products and their health relevance”
Nutrients, 2018,10, 1259, 1-12292. Gallego, M., Mora, L. & Toldrá, F.
“Perspectives in the use of peptidomics in ham”
Proteomics, 2018, 18, 1700422 (1-9)293. Lorenzo, J.M., Munekata, P., Gómez, B., Barba, F.J., Mora, L., Domínguez, R., Perez-Santaescolastica, C. & Toldrá, F.
“Bioactive peptides as natural antioxidants in food products – A review”
Trends in Food Science & Technology, 2018, 79, 136-147294. Gómez, B., Barba , F.J., Domínguez, R., Putnik, P., Bursac Kovacevic, D., Pateiro, M., Toldrá, F., Lorenzo, J.M.
“Microencapsulation of antioxidant compunds through innovative technologies and its specific application to meat processing”
Trends in Food Science & Technology, 2018, 82, 135-147295. Gallego, M., Mora, L., Hayes, M., Reig, M. & Toldrá, F.
“Peptides with potential cardioprotective actions derived from dry-cured ham by-products”
Journal of Agricultural & Food Chemistry, 2019, 67, 1115-1126 USA296. Abdelhedi, O., Jridi, M., Nasri, R., Mora, L., Toldrá, F. & Nasri, M.
“Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent”
Food Hydrocolloids, 2019, 87, 331-341297. Pérez-Santaescolástica, C., Fraeye, I., Barba, F., Tomasevic, I., Romero, A., Moreno, A., Toldrá, F. & Lorenzo, J.M.
“Application of non-invasive technologies in dry-cured ham: An overview”
Trends in Food Science & Technology, 2019, 86, 360-374298. Maqsoudlou, A., Mahoonak, A.S., Mora, L., Mohebodini, H., Toldrá, F. & Ghorbani, M.
“Peptide identification in Alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly”
Food Research International, 2019, 116, 905-915299. Maqsoudlou, A., Mahoonak, A.S., Mora, L., Mohebodini, H., Ghorbani, M. &Toldrá, F.
“Controlled enzymatic hydrolysis of Pollen protein as promising tool for production of potential bioactive peptides”
Journal of Food Biochemistry, 2019, 43:e12819300. Gallego, M., Mora, L. & Toldrá, F.
“Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham”
Food Biosciences, 2019, 30, 100416301. Abdelhedi, O., Khemakhem, H., Nasri, R., Jridi, M., Mora, L., Ben Amor, I., Jamoussi, K., Toldrá, F., Gargouri, J. & Nasri, M.
“Short- and long-term antihypertensive effect of Smooth hound viscera peptides in high salt and fructose diet fed-Wistar rats”
Marine Drugs, 2019, 17, 194302. Maqsoudlou, A., Mahoonak, A.S., Mohebodini, H. & Toldrá, F.
“Royal jelly: Chemistry, Storage and Bioactivities”
Journal of Apicultural Science, 2019, 63, doi 10.2478/JAS-2019-0007303. Pestana, P., Alfaia, C., Pereira Alves, S.P., Madeira, M., Silva, J., Moreira, O., Branquinho Bessa, R.J., Toldrá, F. & Mestre Prates, J.A.
“Total lipid content and fatty acid composition in edible offal from pigs”
Journal of Food Safety and Food Quality, 2019, 70, 60-65304. Flores, M., Mora, L., Reig, M. & Toldrá, F.
Risk assessment of chemical substances of safety concern generated in processed meats
Food Science and Human Wellness, 2019, 8, 244-251305. Gallego, M., Mora, L. & Toldrá, F.
“Potential cardioprotective peptides generated in Spanish dry-cured ham”
Journal of Food Bioactives, 2019, 6, 110-117306. Borrajo, P., Pateiro, M., Barba, F., Mora, L., Franco, D., Toldrá, F. & Lorenzo, J.M.
“Antioxidant and antimicrobial activity of peptides extracted from meat by-products: A review”
Food Analytical Methods, 2019, 12, 2401-2415307. Gallego, M., Mora, L. & Toldrá, F.
“The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham”
Food Production, Processing & Nutrition, 2019, 1:2.308. Xiao, C., Mora, L., Zhou, F., Gallego, M., Zhao, M. & Toldrá, F.
“Isolation and identification of alcohol dehydrogenase stabilizing peptides with potential hepatoprotective effect against alcohol-induced liver injury”
Journal of Functional Foods, 2020, 64, 103617309. Mora, L., González-Rogel, D., Heres, A. & Toldrá, F.
“Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides”
Journal of Functional Foods, 2020, 67, 103840310. Xiao, C., Mora, L., Zhou, F., Gallego, M., Zhao, M. & Toldrá, F.
“Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability”
Data-in-Brief, 2020, 29, 105163311. Gallego, M., Mauri, L., Aristoy, M-C., Toldrá, F. & Mora, L.
“Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion”
Journal of Functional Foods, 2020, 69, 103956312. Toldrá, F., Gallego, M., Reig, M., Aristoy, M-C. & Mora, L.
“Generated bioactive peptides in the processing of dry-cured ham”
Food Chemistry, 2020, 321, 126689313. Márquez-Lázaro, J.P., Mora, L., Mendez-Cuadro, D., Rodríguez-Cavallo, E. & Toldrá, F.
“In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins”
Food Chemistry, 2020, 326, 126922314. Gallego, M., Arnal, M. Talens, P. Toldrá, F. & Mora, L.
“Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat”
Polymers, 2020, 12, 1032
The graphic image was selected for the front cover of the issue315. Toldrá-Reig, F., Mora, L. &. Toldrá, F.
“Trends in biodiesel production from animal fat waste”
Applied Sciences, 2020, 10, 3644316. Toldrá, F., Gallego, M., Reig, M., Aristoy, M-C. & Mora, L.
“Recent progress in enzymatic release of food-derived peptides and assessment of bioactivity”
Journal of Agricultural & Food Chemistry, 2020, en prensa317. Xiao, C., Zhao, M., Zhou, F., Gallego, M., Gao, J., Toldrá, F. & Mora, L.
“Isolation and identification of alcohol dehydrogenase stabilizing peptides from Alcalase digested chicken breast hydrolysates”
Journal of Functional Foods, 2020, 64, 103617318. Xiao, C., Toldrá, F., Zhou, F., Gallego, M., Zhao, M. & Mora, L.
“Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity”
Food Research International, 2020, 136, 109459319. Li, C., Mora, L., Gallego, M., Aristoy, M-C. & Toldrá, F.
“Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham”
Food Chemistry, 2020, 332, 127388320. Toldrá-Reig, F., Mora, L. &. Toldrá, F.
“Developments in the use of lipase transesterification for biodiesel production from animal fat waste”
Applied Sciences, 2020, 10, 5085321. Mazloomi, S.N., Mora, L., Aristoy, M-C. Mahoonak, A.S., Ghorbani, M., Houshmand, G. & Toldrá, F.
“Impact of simulated gastrointestinal digestion on the biological activity of an Alcalase hydrolysate of orange seed (Siavaraze Citrus sinensis) by-products”
Foods, 2020, 9, 2017322. Flores, M. & Toldrá, F.
“Chemistry, Safety, and Regulatory Considerations in the use of Nitrite and Nitrate from Natural Origin in Meat Products”
Meat Science, 2021, 171, 108272
Patents
- Request number:P200801433Title:Sistema de medida y/o monitorización del grado de curación y composición en el interior de productos cárnicos y de la pesca, y otros productos seco-salados durante su procesadoDate of the request:Monday, 25 August, 2008
- Request number:P5930PC00Title:Procedimiento para la caracterizacion no destructiva de la calidad de carne fresca y productos carnicos curados o cocidos mediante la aplicacion de espectros dielectricos 40hz-20ghz aplicando…” “Procedimiento y dispositivo para la discriminación de alimenDate of the request:Monday, 25 August, 2008
- Request number:200700358Title:Composición, procedimiento de obtención de un aroma a jamón curado y sus aplicacionesDate of the request:Friday, 9 February, 2007
- Request number:02738193.8Title:Animal feed formulation which is used to control the fatty acid profile in pig meatDate of the request:Wednesday, 12 June, 2002
- Request number:200102511Title:Formulación de un pienso para el control del perfil de ácidos grasos de la carne de cerdoDate of the request:Tuesday, 2 January, 2001
- Request number:2160048Title:Procedimiento basado en el análisis de nucleótidos para la detección inmediata en línea de sacrificio de carnes de cerdo exudativasDate of the request:Saturday, 2 January, 1999
- Request number:2142767Title:Método para la determinación del tiempo total del proceso de fabricación de jamón curado de cerdo blanco (GLUJAM)Date of the request:Thursday, 2 April, 1998
- Request number:2123440Title:Un método de predicción de la intensidad del aroma y defectos en la fabricación de productos cárnicosDate of the request:Sunday, 12 May, 1996
- Request number:2123441Title:Un método de predicción de la intensidad del sabor y defectos en la fabricación de jamones curados y/o cocidosDate of the request:Sunday, 12 March, 1916
- Request number:2129332Title:Procedimiento para predicción de texturas y defectos en la fabricación de jamones curados y/o cocidosDate of the request:Wednesday, 15 June, 2016
- Request number:2116229Title:Método de diferenciación bacteriana basado en la determinación de actividades aminopeptidásicasDate of the request:Friday, 12 January, 1996