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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
61openAccessijms-24-01574.pdf.jpg13-ene-2023Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork MeatHeres, Alejandro; Mora, Leticia CSIC ORCID; Toldrá, Fidelartículo de revisión
62openAccessantioxidants-12-01151-v2.pdf.jpg25-may-2023Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory ExtractsCarrera-Alvarado, Gisela CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
63openAccessFoodResInt2022-Heres.pdf.jpg19-nov-2022Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured hamHeres, Alejandro; Yokoyama, Issei; Gallego, Marta CSIC ORCID; Toldrá, Fidel; Arihara, Keizo; Mora, Leticia CSIC ORCIDartículo
64openAccessTIFS 2019-86_360-374.pdf.jpg2019Application of non-invasive technologies in dry-cured ham: An overviewPérez-Santaescolástica, Crisitna; Fraeye, Ilse; Barba, Francisco J. CSIC ORCID; Gómez, Belén; Tomasevic, Igor; Romero, Alberto; Moreno, Andrés; Toldrá Vilardell, Fidel CSIC ORCID; Lorenzo, J.M.artículo de revisión
5openAccessFood Res-2016-74-82.pdf.jpg23-abr-2016Differences in pig genotypes influence the generation of peptides in dry-cured ham processingMora, Leticia CSIC ORCID; Calvo, Luis; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCIDartículo
6openAccessMeat Sci 2016-121-243-249.pdf.jpg21-jun-2016Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingPetrova, Inna; Tolstorebrov, Ignat; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Eikevik,Trygve Magneartículo
7openAccessFood Res 2016 89-638-646.pdf.jpg15-sep-2016Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivityMora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCIDartículo
8openAccessFood Chem_2014_161_305.pdf.jpg2014Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionEscudero, Elizabeth CSIC; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
9openAccessFood Chem 2018_258_8-15.pdf.jpg9-mar-2018Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
10openAccessTIFS-2017-Mora.pdf.jpg29-abr-2017Challenges in the quantitation of naturally generated bioactive peptides in processed meatsMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCIDartículo

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