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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
61	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
62	openAccess	7-sep-2018	ACEI-inhibitory peptides naturally generated in meat and meat products and their health relevance	Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
63	openAccess	29-abr-2017	Challenges in the quantitation of naturally generated bioactive peptides in processed meats	Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID	artículo
64	openAccess	13-sep-2023	Bioactive Peptides in Meat and Meat Products	Toldrá Vilardell, Fidel CSIC ORCID; Reig, Milagro; Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID	artículo
65	openAccess	30-dic-2021	Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham	Heres, Alejandro; Saldaña, Celia; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID	artículo
66	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
67	openAccess	1-may-2022	Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling	Li, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
68	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
69	openAccess	24-feb-2022	Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham	Heres, Alejandro; Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
70	openAccess	8-ago-2020	Peptidomics and proteomics data of oxidised peptides from in vitro gastrointestinal digestion of chicken breast exposed to chlorpyrifos	Márquez Lázaro, J.; Mora, Leticia CSIC ORCID; Méndez Cuadro, D.; Rodríguez Cavallo, E.; Toldrá Vilardell, Fidel CSIC ORCID	artículo de datos
71	openAccess	27-abr-2020	In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins	Márquez-Lázaro, Johana P.; Mora, Leticia CSIC ORCID; Méndez-Cuadro, Darío; Rodríguez-Cavallo, Erika; Toldrá Vilardell, Fidel CSIC ORCID	artículo
72	openAccess	24-jul-2023	Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production	Heres, Alejandro; Li, Qian; Toldrá Vilardell, Fidel CSIC ORCID; Lametsch, René; Mora, Leticia CSIC ORCID	artículo
73	openAccess	1-ago-2022	In vitro oxidation promoted by sarafloxacin antibiotic residues on myosin and chicken meat proteins	Márquez-Lázaro, Johana P.; Mora, Leticia CSIC ORCID; Méndez Cuadro, Darío; Rodríguez Cavallo, Erika; Toldrá Vilardell, Fidel CSIC ORCID	artículo
74	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
75	openAccess	21-feb-2023	Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics	Zhang, Jian; Toldrá Vilardell, Fidel CSIC ORCID; Zhang, Wangang; Yin, Yantao; Zhu, Zihan	artículo
76	openAccess	27-feb-2016	Peptidomics as a tool for quality control in dry-cured ham processing	Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo