Publicaciones

Moreno-Mariscal, C.; Carrera-Alvarado, G.; Mora, L.; Toldrá, F. (2025)
Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates
LWT
Zhou, L.; Xiao, C.; Gao, J.; Zhao, M.; Li, X.G.; Mora, L.; Toldrá, F. (2025)
Preparation and identification of novel DPP-IV inhibitory peptides from Musculus senhousei: Peptidomic analysis, molecular simulation, and validation
Food Bioscience
Chen, J.; Li, S.; Lin, Y.; Toldrá, F.; Lu, X. (2025)
The role of coagulase-negative staphylococci on aroma generation of fermented sausage
Meat Science
López-Martínez, M.I.; Toldrá, F.; Mora, L. (2025)
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
Food Chemistry
Zhang, J.; Toldrá, F.; Kang, D.; Zhou, L.; Wang, J.; Zhang, W.; Hu, Y. (2024)
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
Critical Reviews in Food Science and Nutrition
Gallego, M.; Mora, L.; Toldrá, F. (2024)
Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
Food Research International
López-Martínez, M.I.; Toldrá, F.; Mora, L. (2024)
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates
Journal of Agricultural and Food Chemistry
Chuqiao Xiao; Ruibo Jia; Xiang-Guang Li; Mouming Zhao; Wenzhen Liao; Suqing Zhao; Feiran Xu; Fidel Toldrá (2024)
Musculus senhousei peptides alleviated alcoholic liver injury via the gut–liver axis
Food and Function
Carrera-Alvarado, G.; Toldrá, F.; Mora, L. (2024)
Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
Food Research International
Zhang, J.; Mora, L.; Toldrá, F.; Zhang, W.; Flores, M. (2024)
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
LWT
Hao, Y.; Xing, L.; Wang, Z.; Cai, J.; Toldrá, F.; Zhang, W. (2023)
Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis
Ultrasonics Sonochemistry
Abdelhedi, Ola; Mora, Leticia; Jridi, Mourad; Toldrá, Fidel; Nasri, Moncef (2023)
Proteolysis Coupled with Membrane Separation for the Isolation of Bioactive Peptides from Defatted Smooth Hound Byproduct Proteins
Waste And Biomass Valorization
López-Martínez, M.I.; Toldrá, F.; Mora, L. (2023)
Pork organs as a potential source of flavour-related substances
Food Research International
Toldrá, F.; Reig, M.; Gallego, M.; Mora, L. (2023)
Bioactive Peptides in Meat and Meat Products
Meat and Muscle Biology
Heres, A.; Li, Q.; Toldrá, F.; Lametsch, R.; Mora, L. (2023)
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing
Meat Science