Developments in the Use of Lipase Transesterification for Biodiesel Production from Animal Fat Waste by Fidel Toldrá-Reig, Leticia Mora, Fidel Toldrá

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Trends in Biodiesel Production from Animal Fat Waste by Fidel Toldrá-Reig, Leticia Mora, Fidel Toldrá

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Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham by Leticia Mora, Fidel Toldrá

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Special issue: Proteomic approaches used in the identification of food proteins and peptides by Fidel Toldrá, Leticia Mora

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Special Issue: Food Bioactive Peptides by Leticia Mora, Fidel Toldrá

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Proteins and Bioactive Peptides in High Protein Content Foods by Fidel Toldrá, Leticia Mora

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Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham by Alejandro Heres, Leticia Mora, Fidel Toldrá

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Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham by Alejandro Heres, Leticia Mora, Fidel Toldrá

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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat by Alejandro Heres, Leticia Mora, Fidel Toldrá

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Development of Potentiometric Sensors for C2H4 Detection by Fidel Toldra-Reig, Jose M. Serra

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Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation by Alejandro Heres, Fidel Toldrá, Leticia Mora

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Potentiometric C₂H₄-Selective Detection on Solid-State Sensors Activated with Bifunctional Catalytic Nanoparticles by Fidel Toldra-Reig, Jose Manuel Serra

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Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development by Fidel Toldrá, M-Concepción Aristoy, Mónica Flores

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DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates by Gisela Carrera-Alvarado, Fidel Toldrá, Leticia Mora

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Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts by Gisela Carrera-Alvarado, Fidel Toldrá, Leticia Mora

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Bioactive Peptides in Meat and Meat Products by Fidel Toldra, Leticia Mora, Marta Gallego, Milagro Reig

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Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham by Alejandro Heres, Marta Gallego, Leticia Mora, Fidel Toldrá

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Risk assessment of chemical substances of safety concern generated in processed meats by Mónica Flores, Leticia Mora, Milagro Reig, Fidel Toldrá

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Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly by Atefe Maqsoudlou, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Fidel Toldra

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Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides by Leticia Mora, Diego González-Rogel, Alejandro Heres, Fidel Toldrá

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