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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFood Chem 2017 229-710-715.pdf.jpg28-feb-2017Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured hamCañete, Manuel CSIC; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
2openAccessFood Chem_2015_167_326.pdf.jpg2015Titin-derived peptides as processing time markers in dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
3openAccessFood Chem 2015-Gallego.pdf.jpg2015Evidence of peptide oxidation from major myofibrillar proteins in dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
4openAccessFood Control_2015_48_102.pdf.jpg2015Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing timeMora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Fraser, Paul D.; Toldrá Vilardell, Fidel CSIC ORCIDartículo
5openAccessFood Chem2020-Li.pdf.jpg23-jun-2020Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured hamLi, Chengliang; Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
6openAccessijms-23-02507-v3.pdf.jpg24-feb-2022Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamHeres, Alejandro; Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
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
8openAccessMeat 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
9openAccessFOODCHEM 2018_239_823-830.pdf.jpg1-jul-2017Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured hamGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
10openAccessJ Proteom 2016- 98-107.pdf.jpg27-feb-2016Peptidomics as a tool for quality control in dry-cured ham processingGallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo

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