M. Luz Latorre‐Moratalla

Author

Also Known As

L. Luz Latorre Moratalla, Latorre-Moratalla, Maria Luz, M Luz Latorre-Moratalla, M Luz Latorre‐Moratalla, M. Latorre-Moratalla, M. Luz Latorre-Moratalla, M. Luz Latorre‐Moratalla, M.L. Latorre-Moratalla, M.Luz Latorre-Moratalla, Mari Luz Latorre-Moratalla

Publications

2.7K

Citations

H-Index

Concepts

All Affiliations

Universitat de Barcelona Institute of Agrifood Research and Technology University of Parma Generalitat de Catalunya Agricultural University of Athens

About

M. Luz Latorre‐Moratalla is an author at Universitat de Barcelona specializing in health sciences, food safety, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	1.1K
2	Medicine	12	12	580
3	Engineering	9	9	425
4	Public Health	5	5	338
5	Allergy	3	3	109

M. Luz Latorre‐Moratalla

Publications

Citations

H-Index

Page 1

	Year	Citations
Biogenic amines in traditional fermented sausages produced in selected European countries M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid, Food Chemistry Food ChemistryFood FermentationFood AnalysisEuropean CountriesBiotechnology	2007	149
Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food M. Luz Latorre‐Moratalla, J. Bosch-Fusté, Tommaso Lavizzari, Journal of Chromatography A Food ChemistryBiochemistrySeparation ScienceMedicineFood Analysis	2009	112
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures Régine Talòn, Sabine Léroy, Isabelle Lebert, International Journal of Food Microbiology Meat PackagingFood FermentationAutochthonous Starter CulturesFood MicrobiologyFood Preservation	2008	104
Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn, Journal of Food Protection Food ChemistryDry Fermented SausagesFood FermentationBiotechnologyAminogenic Activity	2010	99
Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market Natalia Toro-Funes, J. Bosch-Fusté, M. Luz Latorre‐Moratalla, Food Chemistry Food ChemistryAgricultural ChemistryBiomanufacturingBiosynthesisFood Fermentation	2014	84
Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population M. Luz Latorre‐Moratalla, Oriol Comas-Basté, Sara Bover‐Cid, Food and Chemical Toxicology NutritionSpanish PopulationDietary ExposureFoodborne IllnessFood Contaminant	2016	84
Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain Ricard Celorio-Sardà, Oriol Comas-Basté, M. Luz Latorre‐Moratalla, Nutrients NutritionWorld Health OrganizationNutritional EpidemiologyNutrition LiteracyPublic Health Nutrition	2021	82
Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures M. Luz Latorre‐Moratalla, Sara Bover‐Cid, M. Teresa Veciana‐Nogués, Frontiers in Microbiology Fermented SausagesDifferent Starter CultureBiosynthesisStarter CulturesFood Fermentation	2012	79
Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn, LWT Food ChemistryBiomanufacturingHealth SciencesBiotechnologyFood Biotechnology	2009	71
Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Teresa Aymerich, Meat Science BiosynthesisBiomanufacturingFood FermentationIn Vitro FermentationAminogenesis Control	2006	70

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