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1openAccessMeat Sci2023-Heres.pdf.jpg1-sep-2023Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processingHeres, Alejandro; Li, Qian; Toldrá Vilardell, Fidel CSIC ORCID; Lametsch, René; Mora, Leticia CSIC ORCIDartículo
2openAccessFood Res Int 2021 147 110525.pdf.jpg13-jun-2021Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured hamLi, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
3openAccessFoodChem2022-Gallego.pdf.jpg30-ago-2021Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processingGallego, Marta CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
4openAccessFoodChem2022-Li.pdf.jpg1-may-2022Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modellingLi, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCIDartículo
5openAccessijms-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
6openAccessFood 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
7openAccessFoodChemMolSc2022-Heres.pdf.jpg30-dic-2021Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured hamHeres, Alejandro; Saldaña, Celia; Toldrá Vilardell, Fidel CSIC ORCID; Mora, Leticia CSIC ORCIDartículo
8openAccessFoodResInt2022-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
9openAccessijms-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
10openAccessfoods-10-01228.pdf.jpg28-may-2021Influence of muscle type on physicochemical parameters, lipolysis, proteolysis, and volatile compounds throughout the processing of smoked dry-cured hamMarušić Radovčić, N.; Poljanec, I.; Petričević, S.; Mora, Leticia CSIC ORCID; Medić, H.artículo

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