PUBLICATIONS IN SCIENTIFIC JOURNALS SINCE 2017:
261. 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, 94-102
262. 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, 209-221
263. 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, 48-64
264. 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, 71-79
265. 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, 313-325
266. Cañete, M., Mora, L. & Toldrá, F.
“Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham”
Food Chemistry, 2017, 229, 710-715
267. 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, 3481-3486
268. 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, 296-306
269. 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, 54-66
270. 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, 507-515
271. 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, 306-314
272. 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, 145-159
273. 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, 123-133
274. 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, 160-167
275. 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, 100,121-133
276. 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 - 4355
277. 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, 716-728
278. 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, 453-463
279. 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, 238-245
280. Gallego, M., Mora, L. & Toldrá, F.
“Evaluation of oxidised peptides during the processing of 9 months Spanish dry-cured ham”
Food Chemistry 2018, 239, 823-830
281. 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, 1-10
282. 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, 873-879
283. Gallego, M., Mora, L. & Toldrá, F.
“Health relevance of antihypertensive peptides in foods”
Current Opinion in Food Science, 2018, 19, 8-14
284. 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, 22-27
285. 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, 180-187
286. Gallego, M., Mora, L. & Toldrá, F.
“Characterisation and quantitation of the antioxidant peptide AEEEYPDD in dry-cured ham”,
Food Chemistry 2018, 258, 8-15
287. 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, 952-963
288. 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, 71-78
289. Gallego, M., Mora, L. & Toldrá, F.
“Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham”
Food Research International, 2018, 109, 343-349
290. Toldrá, F., Reig, M., Aristoy, M.C. & Mora, L.
“Generation of bioactive peptides during food processing”
Food Chemistry, 2018, 267, 395-404
291. Mora, L ,Gallego, M. & Toldrá, F.
“ACE-inhibitory peptides naturally generated in meat and meat products and their health relevance”
Nutrients, 2018,10, 1259, 1-12
292. 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, 136-147
294. 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, 135-147
295. 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 USA
296. 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, 331-341
297. 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, 360-374
298. 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, 905-915
299. 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:e12819
300. 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, 100416
301. 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, 194
302. 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-2019-0007
303. 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, 60-65
304. 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, 244-251
305. Gallego, M., Mora, L. & Toldrá, F.
“Potential cardioprotective peptides generated in Spanish dry-cured ham”
Journal of Food Bioactives, 2019, 6, 110-117
306. 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, 2401-2415
307. 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, 103617
309. 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, 103840
310. 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, 105163
311. 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, 103956
312. 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, 126689
313. 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, 126922
314. 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 issue
315. Toldrá-Reig, F., Mora, L. &. Toldrá, F.
“Trends in biodiesel production from animal fat waste”
Applied Sciences, 2020, 10, 3644
316. 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 prensa
317. Márquez-Lázaro, J.P., Mora, L., Mendez-Cuadro, D., Rodríguez-Cavallo, E. & Toldrá, F.
“Data of peptidomics and proteomics analysis of oxidized peptides from chicken breast exposed to chlorpyrifos and after simulated gastrointestinal digestion”
Data-in-Brief, 2020, 32, 106160 UK
318. 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, 109459 Canada
319. 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, 127388 UK
320. 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, 5085 Suiza
321. 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, 2017 Suiza
322. Heres, A., Toldrá, F. & Mora, L.
Characterization of umami dry-cured ham-derived dipeptides’ interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation
Applied Sciences, 2021, 11, 8268 Suiza
323. 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 UK
324. Mazloomi, S.N., Mahoonak, A.S., Mora, L., Ghorbani, M., Houshmand, G. & Toldrá, F.
Pepsin Hydrolysis of Orange By-products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties
Foods, 2021, 10, 679 Suiza
325. Heres, A., Mora, L. & Toldrá, F.
Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham
Food Production, Processing & Nutrition, 2021, 3, 18 China
326. Toldrá, F. & Mora, L.
Proteins and bioactive peptides in high protein content foods
Foods, 2021, 10, 1186 Suiza
327. Li, C., Mora, L. & Toldrá, F.
Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions in aqueous media during the ripening of Spanish dry-cured ham
Food Research International, 2021, 147, 110525 UK
328. Toldrá, F., Reig, M. & Mora, L.
Management of meat by- and co-products for an improved meat processing sustainability
Meat Science, 2021, 181, 108608 UK
329. Heres, A., Yokoyama, I., Gallego, M., Toldrá, F., Arihara, K. & Mora, L.
Antihypertensive potential of the sweet Ala-Ala dipeptide from Spanish dry-cured ham under different processing conditions
Journal of Functional Foods, 2021, 87, 104818 UK
330. Heres, A., Saldaña, C., Toldrá, F. & Mora, L.
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
Food Chemistry: Molecular Sciences, 2021, 3, 100048 UK
331. Gallego, M., Mora, L. & Toldrá, F.
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing
Food Chemistry, 2022, 370, 130977 UK
332. Li, C., Mora, L. & Toldrá, F.
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling
Food Chemistry, 2022, 375, 131673 UK
333. Montoro-García, S., Velasco-Soria, A., Mora, L., Carazo-Díaz, M.C., Prieto-Merino, D., Avellaneda, A., Miranzo, D., Casas-Pina, T., Toldrá, F. & Abellán-Alemán, J.
Beneficial impact of pork dry-cured ham consumption on blood pressure and cardiometabolic markers in individuals with cardiovascular risk.
Nutrients, 2022, 14, 298 Suiza
Gisela Carrera Alvarado
