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Chemistry

D-Index
54
Citations
8504
World Ranking
12810
National Ranking
496

Overview

Leticia Mora is affiliated with the Spanish National Research Council in Spain and has contributed extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their research spans various subfields including Molecular Biology, Animal Science and Zoology, Insect Science, Physiology, and Food Science.

The scientist's work covers multiple key topics, notably Protein Hydrolysis and Bioactive Peptides, Meat and Animal Product Quality, Insect Utilization and Effects, Biochemical Effects in Animals, Proteins in Food Systems, Aquaculture Nutrition and Growth, and Biochemical Analysis and Sensing Techniques.

Recent papers authored and co-authored by Leticia Mora include:

  • Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides (2022) published in Current Opinion in Food Science
  • Trends in Biodiesel Production from Animal Fat Waste (2020) published in Applied Sciences
  • Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity (2020) published in Journal of Agricultural and Food Chemistry
  • Management of meat by- and co-products for an improved meat processing sustainability (2021) published in Meat Science
  • Bioactive peptides generated in the processing of dry-cured ham (2020) published in Food Chemistry

Leticia Mora frequently collaborates with other researchers, with notable coauthors including Fidel Toldrá, Marta Gallego, Alejandro Heres, María Hayes, and Milagro Reig.

Their publications are often found in several prominent venues such as the International Journal of Molecular Sciences, Food Chemistry, Foods, Food Research International, and Applied Sciences.

Best Publications

  • Bioactive peptides as natural antioxidants in food products – A review

    Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba

  • Innovations in value-addition of edible meat by-products.

    Fidel Toldrá;M.-Concepción Aristoy;Leticia Mora;Milagro Reig

  • Generation of bioactive peptides during food processing

    Fidel Toldrá;Milagro Reig;M-Concepción Aristoy;Leticia Mora

  • New insights into meat by-product utilization

    Fidel Toldrá;Leticia Mora;Milagro Reig

  • Identification of novel antioxidant peptides generated in Spanish dry-cured ham.

    Elizabeth Escudero;Leticia Mora;Paul D. Fraser;María-Concepción Aristoy

  • Bioactive peptides generated from meat industry by-products

    Leticia Mora;Milagro Reig;Fidel Toldrá

  • Purification and Identification of antihypertensive peptides in Spanish dry-cured ham.

    Elizabeth Escudero;Leticia Mora;Paul D. Fraser;María-Concepción Aristoy

  • Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion.

    Elizabeth Escudero;Leticia Mora;Fidel Toldrá

  • Subchromoplast Sequestration of Carotenoids Affects Regulatory Mechanisms in Tomato Lines Expressing Different Carotenoid Gene Combinations

    Marilise Nogueira;Leticia Mora;Eugenia M.A. Enfissi;Peter M. Bramley

  • Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

    Leticia Mora;Miguel Angel Sentandreu;Fidel Toldrá

  • Trends in Biodiesel Production from Animal Fat Waste

    Fidel Toldrá-Reig;Leticia Mora;Fidel Toldrá

  • Bioactive peptides identified in thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens.

    Imen Lassoued;Leticia Mora;Ahmed Barkia;M-Concepción Aristoy

  • Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.

    Leticia Mora;Miguel Ángel Sentandreu;Fidel Toldrá

  • Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

    Imen Lassoued;Leticia Mora;Rim Nasri;Mourad Jridi

  • Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

    Marta Gallego;Leticia Mora;Elizabeth Escudero;Fidel Toldrá

  • Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

    Pau Talens;Leticia Mora;Noha Morsy;Douglas F. Barbin

  • Dry-Cured Ham

    Leticia Mora;Fidel Toldrá

  • Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis.

    Ali Moayedi;Leticia Mora;Maria Concepción Aristoy;Mohammad Safari

  • Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.

    Marta Gallego;Leticia Mora;Fidel Toldrá

  • Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity.

    Fidel Toldrá;Marta Gallego;Milagro Reig;María-Concepción Aristoy

  • Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.

    Leticia Mora;Miguel Angel Sentandreu;Paul D. Fraser;Fidel Toldrá

  • Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

    Leticia Mora;Leticia Mora;Elizabeth Escudero;Paul D. Fraser;M-Concepción Aristoy

  • Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray (Raja clavata) muscle

    Imen Lassoued;Leticia Mora;Rim Nasri;Marwa Aydi

Frequent Co-Authors

Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Moncef Nasri
Moncef Nasri University of Sfax
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Mourad Jridi
Mourad Jridi University of Sfax
Paul D. Fraser
Paul D. Fraser Royal Holloway University of London
Peter M. Bramley
Peter M. Bramley Royal Holloway University of London
Francisco J. Barba
Francisco J. Barba University of Valencia
José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Paulo E.S. Munekata
Paulo E.S. Munekata Centro Tecnologico de la Carne
Rosa Aznar
Rosa Aznar University of Valencia

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