Mora L - Search Results

1

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

Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Toldrá F, et al. Among authors: mora l. J Agric Food Chem. 2020 Nov 18;68(46):12842-12855. doi: 10.1021/acs.jafc.9b08297. Epub 2020 Mar 20. J Agric Food Chem. 2020. PMID: 32157886 Free article. Review.

2

Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine.

Mora L, Sentandreu MA, Toldrá F. Mora L, et al. J Agric Food Chem. 2007 Jun 13;55(12):4664-9. doi: 10.1021/jf0703809. Epub 2007 May 17. J Agric Food Chem. 2007. PMID: 17506571

3

Effect of cooking conditions on creatinine formation in cooked ham.

Mora L, Sentandreu MA, Toldrá F. Mora L, et al. J Agric Food Chem. 2008 Dec 10;56(23):11279-84. doi: 10.1021/jf801953t. J Agric Food Chem. 2008. PMID: 18989971

4

Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.

Mora L, Sentandreu MA, Koistinen KM, Fraser PD, Toldrá F, Bramley PM. Mora L, et al. J Agric Food Chem. 2009 Apr 22;57(8):3228-34. doi: 10.1021/jf803480v. J Agric Food Chem. 2009. PMID: 19320485

5

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

Mora L, Sentandreu MA, Fraser PD, Toldrá F, Bramley PM. Mora L, et al. J Agric Food Chem. 2009 Oct 14;57(19):8982-8. doi: 10.1021/jf901573t. J Agric Food Chem. 2009. PMID: 19731913

6

Creatine and creatinine evolution during the processing of dry-cured ham.

Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F. Mora L, et al. Meat Sci. 2010 Mar;84(3):384-9. doi: 10.1016/j.meatsci.2009.09.006. Epub 2009 Sep 19. Meat Sci. 2010. PMID: 20374800

7

Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.

Mora L, Sentandreu MA, Toldrá F. Mora L, et al. J Agric Food Chem. 2011 Apr 27;59(8):3884-92. doi: 10.1021/jf104070q. Epub 2011 Mar 16. J Agric Food Chem. 2011. PMID: 21410185

8

Possible biological markers of the time of processing of dry-cured ham.

Escudero E, Mora L, Aristoy MC, Toldrá F. Escudero E, et al. Among authors: mora l. Meat Sci. 2011 Dec;89(4):536-9. doi: 10.1016/j.meatsci.2011.05.002. Epub 2011 May 14. Meat Sci. 2011. PMID: 21632184

9

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

Mora L, Sentandreu MÁ, Toldrá F. Mora L, et al. Meat Sci. 2008 Aug;79(4):709-15. doi: 10.1016/j.meatsci.2007.11.002. Epub 2007 Nov 19. Meat Sci. 2008. PMID: 22063033

10

A chromatography method for the screening and confirmatory detection of dexamethasone.

Reig M, Mora L, Navarro JL, Toldrá F. Reig M, et al. Among authors: mora l. Meat Sci. 2006 Dec;74(4):676-80. doi: 10.1016/j.meatsci.2006.05.018. Epub 2006 Jul 7. Meat Sci. 2006. PMID: 22063222

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