Leticia Mora Soler
Food Science
T.963900022 ext: 435217e-mail:
Researcher ID:
L-4646-2014
Orcid:
Biography
Doctorate in Food Science and Technology from Universidad Politécnica de Valencia (2010) and currently Titular Scientist at the Institute of Agrochemistry and Food Technology (IATA-CSIC). In 2011 she received a special award for her doctoral thesis. As a postdoctoral researcher, she enjoyed a research contract at the Universidad Politécnica of Valencia, and later a postdoctoral fellowship in Teagasc Ashtown Food Research Centre (Ireland) funded by the Spanish Alfonso Martín Escudero Foundation. Later, she gained a postdoctoral Marie Curie Intra-European Fellowship FP7-PEOPLE-IEF (FOODSAFE project) in Royal Holloway University of London (UK). L.Mora re-joined the IATA-CSIC in 2013 with a competitive postdoctoral contract from CSIC JAEDoc, and afterwards she achieved an Incorporation Juan de la Cierva and later a Ramón y Cajal contract.
L.Mora has published a total of 120 articles in SCI-indexed scientific journals, 22 book chapters all in Wiley-Blackwell, Elsevier, and CRC Press editorials, and more than 60 contributions in congresses and workshops including 10 as invited speaker. She has participated in a total of 20 projects from different funds, being leader in some of them as the Career Integration Grant HIGHVALFOOD project FP7-PEOPLE-2013-CIG about the assessment of high added-value meat products, the National project AGL2017-89381-R about the sensory impact of small peptides, and the current National project PID2020-119684RB-I00 about the generation of taste-related peptides from meat by-products. She was also leader of a regional project to study the potential of meat by-products as a source of bioactive peptides and their bioaccessibility.
In this context, main scientific-technical achievements obtained by L. Mora have been (i) the use of biochemical compounds and peptides as quality biomarkers and the study of their post-translational modifications and impact on human health, (ii) the identification of functional peptides with bioactive and taste properties naturally generated and obtained through controlled hydrolysis techniques, study of their bioavailability, and (iii) the use of by-products as a sustainable source of functional ingredients.
These studies are being carried out using enzymatic methodologies, state-of-the-art instrumental techniques, especially mass spectrometry, and innovative experimental approaches based on peptidomics and proteomics studies, and performing data analysis in updated databases using modern hardware and software equipment.
Some of her most outstanding achievements are the identification of different peptides with antioxidant, antihypertensive, antidiabetic and anti-inflammatory biological activity in products from animal and plant origin, the use of peptides as biomarkers of curing time or genetics for a better quality control, the characterization of post-translational modifications such as oxidation or deamination in food, and the study of the potential positive impact on cardiovascular health of broths prepared from animal origin by-products.
In addition, in the last ten years she has collaborated with industry and private sector through 9 collaboration contracts and projects, being currently leader of two industry projects, and participating in others, mostly related with the development of enzymatic technologies for the processing of different origin co- and by-products with the aim to give them an increased added-value, improving the circular economy of several sectors.
Regarding her contribution to students training, L.Mora is currently supervising four PhD students and has already participated in the supervision of more than 15 Master and Grade Projects, as well as students practices, and predoc- and postdoctoral stays of foreigners in her laboratory in IATA, which has been 18 in the last 10 years. She has also evaluated projects from the State Research Agency (AEI, Spain), from the Research Council of Norway (RCN), and from the National Research Center in Poland (NSC), and she is member of the Editorial board of: Journal of Functional Foods (Elsevier, since 2021), Food Chemistry: Molecular Sciences (Elsevier, since 2021), and Foods (MDPI, since 2019).
Projects
Proyecto I+D+i GVA-THINKINAZUL/2021/023.
Valorización de subproductos de la carne y el pescado en forma de hidrolizados enzimáticos con alto contenido en péptidos bioactivos para su uso como ingredientes en piensos de acuicultura. HIDROPEP
PID2020-119684RB-I00, Proyecto I+D+i, Septiembre 2021 a Agosto 2024. Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad
Generación de péptidos relacionados con el sabor y su potenciación en alimentos obtenidos a partir de subproductos cárnicos. TASTEPAL
AGL2017-89831-R, Proyecto I+D+i, Enero 2018 a Diciembre 2020, del Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad
Sabor del jamón curado: Generación de di y tripéptidos durante el proceso, su contribución al sabor y posibles efectos de su oxidación. PEPTITASTE
Proposal n° 614281, HIGHVALFOOD. FP7-PEOPLE-2013-CIG. Enero 2014-Junio 2016
The Application of Modern Proteomic and Metabolomic Methodologies in the Assessment of High Added-Value Traditional Meat Products
Proposal 272449, Marie Curie FP7-PEOPLE-2010-IEF. Septiembre 2011- Marzo 2013
The Application of Modern Proteomic and Metabolomic Methodologies to the Assessment of Food Safety
Publications
1. 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 and Food Chemistry. 2020. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.57, Q1. • DOI: 10.1021/acs.jafc.9b08297
2. Toldrá, F., Gallego, M., Reig, M., Aristoy, MC., Mora, L. Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry, 321, 126689, 2020. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 5.39. D1. Volume
3. Xiao, C., Toldrá, F., Zhou, F., Gallego, M., Zhao, M., Mora, L.* Effect of cooking and in vitro digestion on the peptide profile and bioactivity in chicken breast muscle: a peptidomic analysis. Food Research International, 136, 109459, 2020. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.58, Q1.
4. Márquez-Lázaro, J.P., Mora, L*, Méndez-Cuadro, D., Rodríguez-Cavallo, E., Toldrá, F. In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins. Food Chemistry, 326, 126922, 2020. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 5.39. D1.
5. Gallego, M., Mauri, L., Aristoy, MC., Toldrá,F., Mora, L*. Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion. Journal of Functional Foods. 69, 103956, 2020. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.19. Q1.
6. Mora, L., González-Rogel, D., Heres, A., Toldrá, F. Iberian dry-cured ham as a potential source of -glucosidase-inhibitory peptides. Journal of Functional Foods, 67, 103840, 2020, Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.19. Q1.
7. 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, 2019, 103617. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.19. 0 citas. Q1
8. Mora, L. Gallego M, Toldrá F, Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham, Food Bioscience, 30, 2019,100416, Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.22. 0 citas. Q1
9. Gallego, M; Mora, L*; Hayes, M; Reig, M; Toldra, F. Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham By-products. Journal of Agricultural and Food Chemistry. 2019, 67, 1115-1126. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.41. 0 citas. Q1
10. Abdelhedi, O.; Khemakhem, H.; Nasri, R.; Jridi, M.; Mora, L.; Toldrá, F.; Gargouri, J.; Nasri, M. Assessment of Cholesterol, Glycemia Control and Short- and Long-Term Antihypertensive effects of Smooth Hound Viscera Peptides in High-Salt and Fructose Diet-Fed Wistar Rats. Marine drugs, 2019, 17, DOI 10.3390/md17040194. Categoría: CHEMISTRY, MEDICINAL (PCT:92,373) Índice de impacto: 3.77. 0 citas. Q1
11. Garcia-Vaquero, M.; Mora, L.; Hayes, M. In Vitro and In Silico Approaches to Generating and Identifying Angiotensin-Converting Enzyme I Inhibitory Peptides from Green Macroalga Ulva lactuca. Marine drugs, 2019, 17, DOI 10.3390/md17040204. Categoría: CHEMISTRY, MEDICINAL (PCT:92,373) Índice de impacto: 3.77. 1 cita. Q1
12. 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. 87, pp. 331 - 341. 2019. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY. Índice de impacto: 5.94. 3 citas. D1
13. Maqsoudlou A.; Mahoonak A.; 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. 116, 905-915, 2019. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.58; 2 citas. Q1
14. 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. 276, pp. 71 -78. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.00; 8 citas. Q1
15. Gallego M.; Mora L.; Toldrá F. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham. Food Chemistry. 258, pp. 8 - 15. 2018. Categoría: Science Edition - CHEMISTRY, APPLIED Índice de impacto: 5.39, 11 citas. D1
16. Gallego, M.; Mora, L.; Toldrá, F. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham. Food Research International. 109, pp. 343 - 349. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.58. 1 citas. Q1
17. Jridi, M.; Mora, L.; Souissi, N.; Aristoy, M.C.; Nasri, M.; Toldá, F. Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage. Food Control. 84, pp. 238 - 245. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.25, 6 citas. D1
18. Gallego, M.; Mora, L.; Toldrá, F. Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham. Food Chemistry. 239, pp. 823 - 830. 2018. Categoría: Science Edition - CHEMISTRY, APPLIED Índice de impacto: 5.39, 2 citas. D1
19. 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. 239, pp. 453 - 463. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 5.39; 22 citas. D1
20. Ben Slama-Ben Salem, R. Ktari, N.; Bkhairia, I.; Nasri, R.; Mora, L.; Kallel, R.; Hamdi, S.; Jamoussi, K.; Boudaouara, T.; El-Feki, A.b; Toldrá, F.; Nasri, M. In vitro and in vivo anti-diabetic and anti-hyperlipidemic effects of protein hydrolysates from Octopus vulgaris in alloxanic rats. Food Research International. 106, pp. 952 - 963. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.58. 7 cita. Q1
21. Moayedi A.; Mora L.*; Aristoy M.; Safari M.; Hashemi M.; Toldrá F. Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis. Food Chemistry. 250, pp. 180 - 187. 2018. Categoría: Science Edition - CHEMISTRY, APPLIED Índice de impacto: 5.39, 12 citas. D1
22. Gallego, M.; Mora*, L.; Reig, M.; Toldrá, F. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham. Food Research International. 105, pp. 873 - 879. 2018.
Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.58, 8 citas. Q123. Mora, L.; Gallego, M.; Toldrá, F.. ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance. Nutrients. 10 - 1259, pp. 1 - 10. 2018. Categoría: Science Edition - NUTRITION & DIETETICS Índice de impacto: 4.17, 4 citas. Q1
24. Lorenzo J.; Munekata P.; Gómez B.; Barba F.; Mora L.; Pérez-Santaescolástica C.; Toldrá F. Bioactive peptides as natural antioxidants in food products – A review. Trends in Food Science and Technology. 79, pp. 136 - 147. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 8.52. 30 citas. D1
25. Gallego, M.; Mora, L.; Toldrá, F. Health relevance of antihypertensive peptides in foods. Current Opinion in Food Science. 19, pp. 8 - 14. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.83, 5 citas. Q1
26. Lorenzo, J. M.; Munekata, P. E. S.; Sant'Ana, A. S.; Carvalho, R.B.; 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. 77, pp. 1 - 10. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 8.52, 13 citas. D1
27. Mora L.; Gallego M.; Toldrá F. New approaches based on comparative proteomics for the assessment of food quality. Current Opinion in Food Science. 22, pp. 22 - 27. 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.83, 2 citas. Q1
28. Abdelhedi, O.; Nasri, R.; Mora, L.; Toldrá, F.; Nasri, M.; Jridi, M. Collagenous proteins from black-barred halfbeak skin as a source of gelatin and bioactive peptides. Food Hydrocolloids. 70, pp. 123 - 133. 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 5.089, 3 citas. D1
29. Cañete, M.; Mora, L.; Toldrá, F. Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham. Food Chemistry. 229, pp. 710 - 715. 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.94, 3 citas. D1
30. Gallego, M.; Mora*, L.; Hayes, M.; Reig, M.; Toldrá, F. Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. Food Research International. 97, pp. 296 - 306. Elsevier, 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.52, 10 citas. Q1
31. Mora, L.; Bolumar, T.; Heres, A.; Toldrá, F. Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat. Food and Function. 8 - 12, pp. 4347 - 4355. Royal Society of Chemistry, 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.29, 15 citas. Q1
32. Abdelhedi, O.; Mora, L.; Jemil, ,I.; Jridi, M.; 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. 230, pp. 507 - 515. 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.94, 15 citas. D1
33. 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. Food Research International. 100, pp. 121 - 133. 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.52, 10 citas. Q1
34. 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. 69 - Part B, pp. 306 - 314. 2017. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 6.609, 7 citas. D1
35. Toldrá F.; Reig M.; Aristoy, M.C.; Mora L. Generation of bioactive peptides during food processing. Food Chemistry. 267, 395-404, 2018. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 5.39, 35 citas. D1
36. Jemil I.; Mora L.; Nasri R.; Abdelhedi O.; Aristoy M.; Hajji M.; Nasri M.; Toldrá F. 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. 89, pp. 347 - 358. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.086, 16 citas. Q1
37. Castellano, P.; Mora L.; Escudero, E.; Vignolo, G.; Aznar, R.; Toldrá, F. Antilisterial peptides from Spanish dry-cured hams: Purification and identification. Food Microbiology. 59, pp. 133 - 141. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.759, 12 citas.D1
38. Talens, P.; Mora, L.; Bramley, P.M.; Fraser, P.D. Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype. Food Chemistry. 213, pp. 735 - 741. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.53, 7 citas. D1
39. Hayes, M.; Mora, L.; Hussey, K.; Alukod, R.E. Boarfish protein recovery using the pH-shift process and generation of protein hydrolysates with ACE-I and antihypertensive bioactivities in spontaneously hypertensive rats. Innovative Food Science and Emerging Technologies. 37, pp. 253 - 260. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.57, 15 citas. Q1
40. Mora, L.; Escudero, E.; Toldrá, F. Characterization of the peptide profile in Spanish Teruel, Italian Parma, and Belgian dry-cured hams and its potential bioactivity. Food Research International. 89, pp. 638 - 646. Elsevier, 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.086, 14 citas. Q1
41. 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 assessment of their antioxidant, anti-ACE and antibacterial activities. Food Research International. 86, pp. 9 - 23. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.086, 22 citas. Q1
42. Mora, L.; Calvo, L.; Escudero, E.; Toldrá, F.. Differences in pig genotypes influence the generation of peptides in dry-cured ham processing. Food Research International. 86, pp. 74 - 82. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.086, 4 citas. Q1
43. 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. 121, pp. 243 - 249. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.126, 8 citas. Q1
44. Deniz E; Mora L; Aristoy MC; Candogan K; Toldrá F. Free amino acids and bioactive profile of Pastırma during its processing.Food Research International. 89, pp. 194 - 201. Elsevier, 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.086, 6 citas. Q1
45. Gallego, M.; Mora, L; Toldrá, F. Peptidomics as a tool for quality control in dry-cured ham processing. Journal of Proteomics. 147, pp. 98 - 107. 2016. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS. Índice de impacto: 3.914, 8 citas. Q1
46. Gallego, M.; Mora, L.; Aristoy, M.C.; Toldrá, F. The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham. Food Chemistry. 196, pp. 437 - 444. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.529, 12 citas. D1
47. Gallego M; Grootaert C; Mora L; Aristoy MC; Toldrá F; Van Camp J. Transepithelial transport through Caco-2 cell monolayer of dry-cured ham peptides with ACE inhibitory activity.Journal of Functional Foods. 21, pp. 388 - 395. Elsevier, 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.144, 30 citas. Q1
48. Toldrá F.; Mora L.; Reig M.. New insights into meat by-product utilization. Meat Science. 120, pp. 54 - 59. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.126. 33 citas. Q1
49. Mora L.; Escudero E.; Toldrá F.; Aristoy MC.. A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages. International Journal of Food Microbiology. 212, pp. 41 - 48. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.44, 14 citas. Q1
50. Mora L.; Escudero E.; Arihara K.; Toldrá F. Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing. Food Research International. 78, pp. 71 - 78. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.18 , 13 citas. Q1
51. Lassoued I.; Mora L.; Barkia A.; Aristoy M.C.; Nasri M.; Toldrá F.. Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens. Journal of Proteomics. 128, pp. 8 - 17. 2015. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS Índice de impacto: 3.87, 36 citas. Q1
52. Mora L.; Hayes M.. Cardioprotective Cryptides Derived from Fish and Other Food Sources: Generation, Application, and Future Markets. Journal of Agricultural and Food Chemistry. 63 - 5, pp. 1319 - 1331. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.86, 21 citas. D1
53. Lassoued, I.; Mora, L.; Nasri, R.; Jridi, M.; Toldrá, F.; Aristoy, M.C.; Barkia, A.; Nasri, M. Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods. 13, pp 225-238, 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.97, 32 citas. D1
54. Lassoued, I.; Mora, L.; Nasri, R.; Aydi M.; Toldrá F.; Aristoy M.C.; Barkia A.; Nasri M. Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thomback ray (Raja clavata) muscle. Journal of Proteomics. 128, pp. 458 - 468. 2015. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS Índice de impacto: 3.87, 26 citas. Q1
55. Gallego, M.; Mora, L.; Aristoy, M. C.; Toldrá, F. Evidence of peptide oxidation from Major myofibrillar proteins in dry-cured ham. Food Chemistry. 187, pp. 230 - 235. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.05, 12 citas. D1
56. Gallego, M.; Mora, L.; Aristoy, M.C.; Toldrá, F. Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins. Food Chemistry.182, pp. 74 - 80. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.05, 12 citas. D1
57. Mora, L.; Gallego, M.; Escudero E.; Reig M.; Toldrá F.; Aristoy M. C. Small peptides hydrolysis in dry-cured meats. International Journal of Food Microbiology. 212, pp. 9 - 15. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.44, 18 citas. Q1
58. Gallego, M.; Mora, L.; Aristoy, M.C.; Toldrá, F. Titin-derived peptides as processing time markers in dry-cured ham.Food Chemistry. 167, pp. 326 - 39. 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 4.05, 19 citas. D1
59. Gallego, M.; Mora, L.; Fraser, P.D.; Aristoy, M.C.; Toldrá, F. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham. Food Chemistry. 149, pp. 121 - 128. 2014. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.39, 23 citas. D1
60. Mora, L.; Gallego, M.; Aristoy, M.C.; Fraser, P.D.; Toldrá, F. Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time. Food Control. 48, pp 102-107, 2015. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.38, 12 citas. Q1
61. Mora, L.; Escudero, E.; Fraser, P. D.; Aristoy, M-C.; Toldrá, F. Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry- cured ham contained in a size-exclusion chromatography fraction. Food Research International. 56, pp. 68 - 76. 2014. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.82, 28 citas. Q1
62. Escudero, E.; Mora, L.; Toldrá, F. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chemistry. 161, pp. 305 - 311. 2014. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.26, 46 citas. D1
63. Mora, L.; Reig, M.; Toldrá, F. Bioactive peptides generated from meat industry by-products. Food Research International.65, pp. 344 - 349. 2014. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.82, 39 citas. Q1
64. Mora, L.; Bramley, P. M.; Fraser, P. D. Development and optimisation of a label-free quantitative proteomic procedure and its application in the assessment of genetically modified tomato fruit. Proteomics. 13 - 12-13, pp. 2016 - 2030. 2013. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS Índice de impacto: 3.97, 10 citas. Q1
65. Escudero, E.; Mora, L.; Fraser P. D.; Aristoy M.C.; Toldrá F. Identification of novel antioxidant peptides generated in Spanish dry-cured ham. Food Chemistry. 138 - 2-3, pp. 1282 - 1288. 2013. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.26, 62 citas. D1
66. Talens P.; Mora L.; Morsy N.; Barbin D. F.; ElMasry G.; Sun D.W. Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. Journal of Food Engineering. 117 - 3, pp. 272 - 280. 2013. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.57, 57 citas Q1
67. Mora, L.; Fraser, P. D.; Toldrá, F. Proteolysis follow-up in dry-cured meat products through proteomic approaches. Food Research International. 54 - 1, pp. 1292 - 1297. 2013. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.05, 13 citas. Q1
68. Escudero, E.; Mora, L.; Fraser, P. D.; Aristoy, M.C.; Arihara, K.; Toldrá, F. Purification and Identification of antihypertensive peptides in Spanish dry-cured ham. Journal of Proteomics. 78, pp. 499 - 507. 2013. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS Índice de impacto: 3.92, 48 citas. Q1
69. Nogueira, M.; Mora, L.; Enfissi, E. M. A.; Bramley, P. M.; Fraser, P. D. Subchromoplast Sequestration of Carotenoids Affects Regulatory Mechanisms in Tomato Lines Expressing Different Carotenoid Gene Combinations. Plant Cell. 25 - 11, pp. 4560 - 4579. 2013. Categoría: Science Edition - PLANT SCIENCES Índice de impacto: 9.57, 58 citas. D1
70. Toldrá, F.; Aristoy, M.C.; Mora, L.; Reig, M. Innovations in value-addition of edible meat by-products. Meat Science. 92 - 3, pp. 290 - 296. 2012. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.75, 95 citas. Q1
71. Fitzgerald, C.; Mora-Soler, L.; Gallagher, E.; O'Connor, P.; Prieto, J.; Soler-Vila, A.; Hayes, M. Isolation and Characterization of Bioactive Pro-Peptides with in Vitro Renin Inhibitory Activities from the Macroalga Palmaria palmata. Journal of Agricultural and Food Chemistry. 60 - 30, pp. 7421 - 7427. 2012. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.90, 67 citas. D1
72. Mora, L.; Sentandreu, M. A.; Toldrá, F. Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 59 - 8, pp. 3884 - 3892. 2011. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.82, 25 citas. D1
73. Escudero, E.; Mora, L.; Aristoy, M-C.; Toldrá, F. Possible biological markers of the time of processing of dry-cured ham. Meat Science. 89 - 4, pp. 536 - 539. 2011. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.27, 8 citas. Q1
74. Mora, L.; Valero, M. L.; Sanchez del Pino, M. M.; Sentandreu, M. A.; Toldrá, F. Small peptides released from muscle glycolytic enzymes during dry-cured ham processing. Journal of Proteomics. 74 - 4, pp. 442 - 450. 2011. Categoría: Science Edition – BIOCHEMICAL RESEARCH METHODS Índice de impacto: 4.87, 31 citas. Q1
75. Mora, L.; Hernandez-Cazares, A. S.; Sentandreu, M.A.; Toldrá, F. Creatine and creatinine evolution during the processing of dry-cured ham. Meat Science. 84 - 3, pp. 384 - 389. 2010. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.62, 22 citas. Q1
76. Mora, L.; Hernandez-Cazares, A.S.; Aristoy, M.C.; Toldrá, F. Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites. Food Chemistry. 123 - 4, pp. 1282 - 1288. 2010. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.46, 33 citas. D1
77. Mora, L.; Sentandreu, M.A.; Toldrá, F. Identification of small troponin T peptides generated in dry-cured ham. Food Chemistry. 123 - 3, pp. 691 - 697. 2010. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 3.46, 41 citas. D1
78. Mora, L.; Sentandreu, M.A.; Koistinen, K.M.; Fraser, P.D.; Toldrá, F.; Bramley, P.M. Naturally Generated Small Peptides Derived from Myofibrillar Proteins in Serrano Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 57 - 8, pp. 3228 - 3234. 2009. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.46, 45 citas. D1
79. Mora, L.; Sentandreu, M.A.; Fraser, P.D.; Toldrá, F.; Bramley, P.M. Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 57 - 19, pp. 8982 - 8988. 2009. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.46, 43 citas. D1
80. Mora, L.; Sentandreu, M.A.; Toldrá, F. Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types. Meat Science. 79 - 4, pp. 709 - 715. 2008. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.18, 57 citas. Q1
81. Mora, L.; Sentandreu, M.A.; Toldrá, F. Effect of Cooking Conditions on Creatinine Formation in Cooked Ham. Journal of Agricultural and Food Chemistry. 56 - 23, pp. 11279 - 11284. 2008. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.56, 18 citas. D1
82. Mora, L.; Sentandreu, M. A.; Toldrá, F. Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. Journal of Agricultural and Food Chemistry. 55 - 12, pp. 4664 - 4669. 2007. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.53, 62 citas. D1
83. Reig, M.; Mora, L.; Navarro, J. L.; Toldrá, F. A chromatography method for the screening and confirmatory detection of dexamethasone. Meat Science. 74 - 4, pp. 676 - 680. 2006. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 1.84, 19 citas. Q1
84. Borrajo, P., Pateiro, M., Barba, F.J. Mora, L. et al. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. Food Anal. Methods (2019) 12: 2401. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 2.41, 0 citas. Q2
85. Maqsoudlou, A., Sadeghi Mahoonak, A., Mora, L.*, Mohebodini, H., Ghorbani, M. and Toldrá, F. Controlled enzymatic hydrolysis of pollen protein as promising tool for production of potential bioactive peptides. Journal of Food Biochemistry, 2019, DOI 10.1111/jfbc.12819. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 1.35, 0 citas. Q3
86. Gallego, M.; Mora, L.; Toldrá, F. Perspectives in the Use of Peptidomics in Ham. Proteomics. 18 - 1700422, pp. 18. 2018. ISSN 16159853 Categoría: Science Edition - BIOCHEMISTRY & MOLECULAR BIOLOGY Índice de impacto: 3.11, 0 citas. Q2
87. Moayedi, A.; Mora, L.; Aristoy, M.C.; Hashemi, M.; Safari, M.; Toldrá, F. ACE-inhibitory and antioxidant activities of peptide fragments obtained from tomato processing by-products fermented using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution. Applied Biochemistry and Biotechnology. 181 - 1, pp. 48 - 64. Springer, 2017. Categoría: Science Edition - BIOTECHNOLOGY & APPLIED MICROBIOLOGY Índice de impacto: 1.79, 13 citas. Q3
88. 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. 176, pp. 54 - 66. Elsevier, 2017. Categoría: Science Edition - MEDICINE, RESEARCH & EXPERIMENTAL Índice de impacto: 3.23, 8 citas. Q2
89. Abdelhedi, O.; Nasri, R.; Jridi, M.; Mora, L.; Oseguera-Toledo M. E.; Aristoy, M.C.; 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. 58, pp. 145 - 159. 2017. Categoría: Science Edition - BIOCHEMISTRY & MOLECULAR BIOLOGY Índice de impacto: 2.61, 11 citas. Q2
90. Jridi, M.; Sellimi, S.; Lassoued, KB.; 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. 512, pp. 71 - 79. Elsevier, 2017. Categoría: Science Edition - CHEMISTRY, PHYSICAL Índice de impacto: 2.82, 20 citas. Q2
91. Lassoued, I.; Mora, L.; Barkia, A.; Aristoy, M. C.; Nasri, M.; Toldrá, F. Angiotensin I-converting enzyme inhibitory peptides FQPSF and LKYPI identified in Bacillus subtilis A26 hydrolysate of thornback ray muscle. International Journal of Food Science and Technology. 51 - 7, pp. 1604 - 1609. 2016. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 1.64, 8 citas. Q2
92. Dave, L. A.; Hayes, M.; Mora, L.; Montoya, C. A.; Moughan, P. J.; Rutherfurd, S. M.. Gastrointestinal Endogenous Protein-Derived Bioactive Peptides: An in Vitro Study of Their Gut Modulatory Potential. International Journal of Molecular Sciences. 17 - 4, pp. 482. 2016. Categoría: Science Edition - CHEMISTRY, MULTIDISCIPLINARY Índice de impacto: 3.25, 3 citas. Q2*
93. 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. 51 - 10, pp. 1511 - 1520. 2016. Categoría: Science Edition - BIOCHEMISTRY & MOLECULAR BIOLOGY Índice de impacto: 2.49, 6 citas. Q2
94. Jemil, I.; Abdelhedi, O.; Mora, L.; Nasri, R.; 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. 51 - 12, pp. 2186 - 2197. Elsevier, 2016. Categoría: Science Edition - BIOCHEMISTRY & MOLECULAR BIOLOGY Índice de impacto: 2.49, 9 citas. Q2
95. Fitzgerald, C.; Gallagher, E.; O'Connor, P.; Prieto, J.; Mora-Soler, L.; Grealy, M.; Hayes, M. Development of a seaweed derived platelet activating factor acetylhydrolase (PAF-AH) inhibitory hydrolysate, synthesis of inhibitory peptides and assessment of their toxicity using the Zebrafish larvae assay. Peptides. 50, pp. 119 - 124. 2013. Categoría: Science Edition - BIOCHEMISTRY & MOLECULAR BIOLOGY Índice de impacto: 2.61, 13 citas. Q2
96. Mora, L.; Toldrá, F. Proteomic Identification of Small (< 2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham. Food Technology and Biotechnology. 50 - 3, pp. 343 - 349. 2012. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 0.977, 15 citas. Q3
97. Mora, L.; Aristoy, M.C.; Toldrá, F. Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds. Food Analytical Methods. 5 - 3, pp. 604 - 612. 2012. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 1.97, 6 citas. Q2
98. Mora, L.; Hernandez-Cazares, A. S.; Aristoy, M-C.; Toldrá, F.; Reig, M. Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats. Food Analytical Methods. 4 - 1, pp. 121 - 129. 2011. Categoría: Science Edition - FOOD SCIENCE & TECHNOLOGY Índice de impacto: 1.94, 14 citas. Q2