Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage
2017 · Food Control · 98 citations
https://doi.org/10.1016/j.foodcont.2017.07.041
L
Leticia Mora
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Leticia Mora is an academic researcher from Instituto de Agroquímica y Tecnología de Alimentos. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Meat and Animal Product Quality & Insect Utilization and Effects. The author has an h-index of 54, co-authored 161 publications.
ORCID: 0000-0003-1571-5781Papers by this author
worksManagement of meat by- and co-products for an improved meat processing sustainability
2021 · Meat Science · 98 citations
https://doi.org/10.1016/j.meatsci.2021.108608
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling
2021 · Food Chemistry · 32 citations
https://doi.org/10.1016/j.foodchem.2021.131673
Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham
2021 · Food Production Processing and Nutrition · 24 citations
https://doi.org/10.1186/s43014-021-00058-w
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes
2023 · Food Chemistry · 24 citations
https://doi.org/10.1016/j.foodchem.2023.135884
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
2021 · Food Chemistry Molecular Sciences · 17 citations
https://doi.org/10.1016/j.fochms.2021.100048
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