Launch week offerEnds in00h00m00s

annual Promonthly Pro

Leticia Mora

Científico Titular

Instituto de Agroquímica y Tecnología de Alimentos

Spain

Research Interests

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Articles (20)

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Collaborators (9)

Zenon Nogalski

professor

University of Warmia and Mazury in Olsztyn

POLAND

View details

Emer Shannon

University College Cork

IRELAND

View details

Małgorzata Grzywińska-Rąpca

Associate Professor

POLAND

View details

Ciaran Forde

Professor Sensory Science and Eating Behavior

Wageningen University & Research

NETHERLANDS

View details

Fidel Toldrá

Instituto de Agroquímica y Tecnología de Alimentos

SPAIN

View details

Jaume Pérez Sánchez

Consejo Superior de Investigaciones Cientificas

SPAIN

View details

Federico Moroni

Consejo Superior de Investigaciones Cientificas

SPAIN

View details

Renata Pietrzak-Fiecko

University of Warmia and Mazury in Olsztyn

POLAND

View details

Joanna Katarzyna Banach

Prof. UWM

University of Warmia and Mazury in Olsztyn

POLAND

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Leticia Mora

Research Interests

Make your next move.

Explore related searches

Articles (20)

Assessment of the Potential Use of an Electrical Method for Evaluating Beef Tenderness and Composition

Characterization of porcine heart for the development of taste-rich and bioactive hydrolyzates using sequential hydrolysis

Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku

Generation of Koku-Related Peptides Using Gamma-Glutamyl Transpeptidase Post-Treatment in Porcine Liver Hydrolyzates

Analytical Characterization and Nutritional Potential of Blue Whiting Muscle and Hydrolyzed By-products as a Source of Antioxidant Peptides

Animal-origin food waste hydrolyzates and its use as aquaculture feed ingredient

Characterization of Bromelain-Soluble Sheepskin (Ovis aries) Proteins and Effect of In Vitro Gastrointestinal Digestion on Angiotensin Converting Enzyme Inhibition Activity

Peptidomic and in silico screening of six novel antioxidant and hepatoprotective peptides in Musculus senhousei hydrolysate

Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates

Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken Feathers

Optimization of Sequential Enzymatic Hydrolysis in Porcine Blood and the Influence on Peptide Profile and Bioactivity of Prepared Hydrolysates

Development and characterisation of brown seaweed hydrolysates and fermentates with potential to reduce enteric methane

Feeding for Well-Being: Porcine Blood Hydrolysate Supplementation Improves Metabolic and Welfare-Related Traits in Farmed Gilthead Sea Bream (Sparus aurata)

Enzymatic Hydrolysis of Porcine Blood as a Strategy to Obtain a Peptide-Rich Functional Ingredient

Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours

Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates

Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro

Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation

Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates

Ultrasound-assisted enzymatic hydrolysis of camel skin gelatin: application of hydrolysates as bioactive edible coatings to extend camel meat shelf-life

Collaborators (9)

Zenon Nogalski

Emer Shannon

Małgorzata Grzywińska-Rąpca

Ciaran Forde

Fidel Toldrá

Jaume Pérez Sánchez

Federico Moroni

Renata Pietrzak-Fiecko

Joanna Katarzyna Banach

Make your next move.