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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2014 | Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Fraser, P.D.; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 23-may-2019 | Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham | Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | feb-2010 | Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado | Mora, Leticia CSIC ORCID | tesis doctoral |
| openAccess |  | 22-abr-2018 | Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 23-abr-2016 | Differences in pig genotypes influence the generation of peptides in dry-cured ham processing | Mora, Leticia CSIC ORCID; Calvo, Luis; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 16-nov-2022 | DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates | Carrera-Alvarado, Gisela CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 25-abr-2017 | Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Hayes, María; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 20-jun-2020 | Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity | Xiao, Chuqiao; Toldrá, Fidel; Zhou, Feibai; Gallego, Marta CSIC ORCID; Zhao, Mouming; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 2-may-2020 | Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat | Gallego, Marta CSIC ORCID; Arnal, Milagros CSIC; Talens, Pau; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 11-mar-2017 | Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates | Abdelhedi, Ola; Mora, Leticia CSIC ORCID; Jemil, Ines; Jridi, Mourad; Toldrá Vilardell, Fidel CSIC ORCID; Nasri, Moncef; Nasri, Rim | artículo |
| openAccess |  | 31-jul-2017 | Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage | Jridi, Mourad; Mora, Leticia CSIC ORCID; Souissi, Nabil; Aristoy, María Concepción CSIC ORCID; Nasri, Moncef; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 23-jun-2020 | Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham | Li, Chengliang; Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 2015 | Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 1-jul-2017 | Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 21-jun-2016 | Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing | Petrova, Inna; Tolstorebrov, Ignat; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Eikevik,Trygve Magne | artículo |
| openAccess |  | 1-ago-2016 | Free amino acids and bioactive peptides profile of Pastırma during its processing | Deniz, Ebru; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Candoğan, Kezban; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 1-abr-2016 | Gastrointestinal Endogenous Protein-Derived Bioactive Peptides: An in Vitro Study of Their Gut Modulatory Potential | Dave, Lakshmi A.; Hayes, María; Mora, Leticia CSIC ORCID; Montoya, Carlos A.; Moughan, Paul J.; Rutherfurd, Shane M. | artículo |
| openAccess |  | 21-jun-2017 | Generation of bioactive peptides during food processing | Toldrá Vilardell, Fidel CSIC ORCID; Reig, Milagro; Aristoy, María Concepción CSIC ORCID; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 25-jul-2023 | Generation of Bioactive Peptides from Porphyridium sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and Pain | Hayes, María; Aluko, Rotimi E.; Aurino, Elena; Mora, Leticia CSIC ORCID | artículo |
| openAccess |  | 1-sep-2023 | Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing | Heres, Alejandro; Li, Qian; Toldrá Vilardell, Fidel CSIC ORCID; Lametsch, René; Mora, Leticia CSIC ORCID | artículo |
