1. Bioactive peptides generated in the processing of dry-cured ham. (15th August 2020) Authors: Toldrá, Fidel; Gallego, Marta; Reig, Milagro; Aristoy, M-Concepción; Mora, Leticia Journal: Food chemistry Issue: Volume 321(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Challenges in the quantitation of naturally generated bioactive peptides in processed meats. (November 2017) Authors: Mora, Leticia; Gallego, Marta; Reig, Milagro; Toldrá, Fidel Journal: Trends in food science & technology Issue: Volume 69:Part B(2017) Page Start: 306 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. (July 2017) Authors: Gallego, Marta; Mora, Leticia; Hayes, Maria; Reig, Milagro; Toldrá, Fidel Journal: Food research international Issue: Volume 97(2017) Page Start: 296 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Generation of bioactive peptides during food processing. (30th November 2018) Authors: Toldrá, Fidel; Reig, Milagro; Aristoy, M-Concepción; Mora, Leticia Journal: Food chemistry Issue: Volume 267(2018) Page Start: 395 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Management of meat by- and co-products for an improved meat processing sustainability. (November 2021) Authors: Toldrá, Fidel; Reig, Milagro; Mora, Leticia Journal: Meat science Issue: Volume 181(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. New insights into meat by-product utilization. (October 2016) Authors: Toldrá, Fidel; Mora, Leticia; Reig, Milagro Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. New insights into meat by-product utilization. (October 2016) Authors: Toldrá, Fidel; Mora, Leticia; Reig, Milagro Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. (February 2015) Authors: Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel Journal: Food control Issue: Volume 48(2015:Feb.) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham. (March 2018) Authors: Gallego, Marta; Mora, Leticia; Reig, Milagro; Toldrá, Fidel Journal: Food research international Issue: Volume 105(2018) Page Start: 873 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗