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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	28-may-2021	Influence of muscle type on physicochemical parameters, lipolysis, proteolysis, and volatile compounds throughout the processing of smoked dry-cured ham	Marušić Radovčić, N.; Poljanec, I.; Petričević, S.; Mora, Leticia CSIC ORCID; Medić, H.	artículo
2	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
3	openAccess	15-sep-2016	Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity	Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Toldrá Vilardell, Fidel CSIC ORCID	artículo
4	openAccess	2014	Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion	Escudero, Elizabeth CSIC; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
5	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
6	openAccess	2019	Application of non-invasive technologies in dry-cured ham: An overview	Pérez-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
7	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
8	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
9	openAccess	4-may-2017	Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham	Jadán, Felipe; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
10	openAccess	9-mar-2018	Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham	Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
11	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
12	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
13	openAccess	6-sep-2021	Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation	Heres, Alejandro; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID	artículo
14	openAccess	2014	Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction	Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Fraser, Paul D.; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
15	openAccess	13-jun-2021	Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham	Li, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
16	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
17	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
18	openAccess	30-ago-2021	Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing	Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID	artículo
19	openAccess	4-jun-2016	Antilisterial peptides from Spanish dry-cured hams: Purification and identification	Castellano, Patricia; Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Vignolo, Graciela; Aznar, Rosa CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
20	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
21	openAccess	6-ene-2016	Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer	Gallego, Marta CSIC ORCID; Grootaert, Charlotte; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; van Camp, John; Toldrá Vilardell, Fidel CSIC ORCID	artículo
22	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
23	openAccess	30-jul-2009	Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development	Aristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID	artículo
24	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
25	openAccess	16-feb-2016	Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane	Jadán, Felipe; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
26	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
27	openAccess	2015	Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time	Mora, Leticia CSIC ORCID; Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Fraser, Paul D.; Toldrá Vilardell, Fidel CSIC ORCID	artículo
28	openAccess	9-sep-2016	The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds	Martínez Arellano, Isadora; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID	artículo
29	openAccess	2014	Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham	Gallego, Marta CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
30	openAccess	2015	Titin-derived peptides as processing time markers in dry-cured ham	Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Aristoy, María Concepción CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
31	openAccess	25-may-2023	Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts	Carrera-Alvarado, Gisela CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCID	artículo
32	openAccess	1-dic-2021	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions	Heres, Alejandro; Yokoyama, Issei; Gallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Arihara, Keizo; Mora, Leticia CSIC ORCID	artículo
33	openAccess	13-ene-2023	Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat	Heres, Alejandro; Mora, Leticia CSIC ORCID; Toldrá, Fidel	artículo de revisión
34	openAccess	28-feb-2017	Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham	Cañete, Manuel CSIC; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID	artículo
35	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
36	openAccess	19-nov-2022	Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham	Heres, Alejandro; Yokoyama, Issei; Gallego, Marta CSIC ORCID; Toldrá, Fidel; Arihara, Keizo; Mora, Leticia CSIC ORCID	artículo