Mariluz Latorre-Moratalla

profesor ayudante doctor

University of Barcelona

Spain

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About

Mariluz Latorre-Moratalla is a Profesor Ayudante Doctor at Universidad de Barcelona, Spain. Her research focuses on the management of bioactive amines in plant-based fermented products, histamine intolerance, and the optimization of agro-technological processing parameters to enhance diamine oxidase activity. She has recently published articles examining the impact of dietary interventions and technological factors on histamine degradation and related health implications.

Articles (17)

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2026

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2025

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2021

Collaborators (4)

Maria Fernanda Zeron-Rugerio

Assistant Professor

University of Barcelona

SPAIN

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mireia urpi

University of Barcelona

SPAIN

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Sònia Sánchez-Pérez

Post doctoral researcher and Assistant professor

University of Barcelona

SPAIN

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Andreu Farran-Codina

University of Barcelona

SPAIN

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Mariluz Latorre-Moratalla

Research Interests

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Articles (17)

Managing bioactive amines in plant-based fermented products

Optimization of agro-technological processing parameters to enhance diamine oxidase activity in edible legume sprouts

Improvement of Histamine Intolerance Symptoms in Pregnant Women with Diamine Oxidase Deficiency: An Exploratory Study

Pilot Study on the Prevalence of Diamine Oxidase Gene Variants in Patients with Symptoms of Histamine Intolerance

Influence of Seed Disinfection Treatments on the Germination Rate and Histamine-Degrading Activity of Legume Sprouts

Impact of technological factors on diamine oxidase (DAO) activity in porcine kidney extracts as active ingredient for the dietary management of histamine intolerance

Study Protocol for a Prospective, Unicentric, Double-Blind, Randomized, and Placebo-Controlled Trial on the Efficacy of a Low-Histamine Diet and DAO Enzyme Supplementation in Patients with Histamine Intolerance

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

Intestinal Dysbiosis in Patients with Histamine Intolerance

Differences in Polyamine Content between Human Milk and Infant Formulas

Influence of Breastfeeding Factors on Polyamine Content in Human Milk

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Occurrence of Polyamines in Foods and the Influence of Cooking Processes

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain

Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content?

Collaborators (4)

Maria Fernanda Zeron-Rugerio

mireia urpi

Sònia Sánchez-Pérez

Andreu Farran-Codina

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