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个人简介
Doctorate in Food Science and Technology from Universidad Politécnica de Valencia (2010) and currently Titular Scientist at the Institute of Agrochemistry and Food Technology (IATA-CSIC). In 2011 she received a special award for her doctoral thesis. As a postdoctoral researcher, she enjoyed a research contract at the Universidad Politécnica of Valencia, and later a postdoctoral fellowship in Teagasc Ashtown Food Research Centre (Ireland). Later, she gained a postdoctoral Marie Curie Intra-European Fellowship FP7-PEOPLE-IEF (FOODSAFE project) in Royal Holloway University of London (UK). Currently Dr. Mora has a permanent position in the Spanish National Research Council.
L.Mora has published more than 120 articles in SCI-indexed scientific journals, 22 book chapters all in Wiley-Blackwell, Elsevier, and CRC Press editorials, and more than 60 contributions in congresses and workshops including more than 10 as invited speaker. She has participated in projects from different funds, being leader in some of them as the Career Integration Grant HIGHVALFOOD project FP7-PEOPLE-2013-CIG about the assessment of high added-value meat products, the National project AGL2017-89381-R about the sensory impact of small peptides, the National project PID2020-119684RB-I00 about the generation of taste-related peptides from meat by-products, and the project TED2021-132787B-I00 for the sustainable production of bioactive substances. She was also leader of a regional project to study the potential of meat by-products as a source of bioactive peptides and their bioaccessibility.
In this context, main scientific-technical achievements obtained by L. Mora have been (i) the use of biochemical compounds and peptides as quality biomarkers and the study of their post-translational modifications and impact on human health, (ii) the identification of functional peptides with bioactive and taste properties naturally generated and obtained through controlled hydrolysis techniques, study of their bioavailability, and (iii) the use of by-products as a sustainable source of functional ingredients.
These studies are being carried out using enzymatic methodologies, state-of-the-art instrumental techniques, especially mass spectrometry, and innovative experimental approaches based on peptidomics and proteomics studies, and performing data analysis in updated databases using modern hardware and software equipment.
Some of her most outstanding achievements are the identification of different peptides with antioxidant, antihypertensive, antidiabetic and anti-inflammatory biological activity in products from animal and plant origin, the use of peptides as biomarkers of curing time or genetics for a better quality control, the characterization of post-translational modifications such as oxidation or deamination in food, and the study of the potential positive impact on cardiovascular health of broths prepared from animal origin by-products.
In addition, in the last ten years she has collaborated with industry and private sector through different collaboration contracts and projects, being currently leader of three industry projects, and participating in others, mostly related with the development of enzymatic technologies for the processing of different origin co- and by-products with the aim to give them an increased added-value, improving the circular economy of several sectors.
Regarding her contribution to students training, L.Mora is currently supervising PhD students and has already participated in the supervision of more than 15 Master and Grade Projects, as well as students practices, and predoc- and postdoctoral stays of foreigners in her laboratory in IATA. She has also evaluated projects from the State Research Agency (AEI, Spain), from the Research Council of Norway (RCN), and from the National Research Center in Poland (NSC), and she is member of the Editorial board of: Journal of Functional Foods (Elsevier, since 2021), Food Chemistry: Molecular Sciences (Elsevier, since 2021), and Foods (MDPI, since 2019), and Section Editor of Food and Humanity from Elsevier (since Dec 2022).
研究兴趣
论文共 202 篇作者统计合作学者相似作者
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Protein Digestion-Derived Peptidespp.199-217, (2024)
WASTE AND BIOMASS VALORIZATIONno. 4 (2024): 1959-1974
Food Research International (2024): 114513-114513
Journal of Food Measurement and Characterizationpp.1-17, (2024)
Maria Hayes,Azza Silotry Naik,Leticia Mora,Bruno Iñarra,Jone Ibarruri,Carlos Bald, Thibault Cariou, David G. Reid, Michael Gallagher, Ragnhild Dragoy, Jorge Galino, Alba Deya,
crossref(2024)
Meat and muscle biologyno. 3 (2023)
ANTIOXIDANTSno. 6 (2023): 1151-1151
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