Proteolysis and lipolysis in flavour development of dry-cured meat products (Q58477785)

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Flavor compounds of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Effects of starter cultures on the formation of flavour compounds in dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

HPLC purification and characterization of porcine muscle aminopeptidase B

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Curing agents affect aminopeptidase activity from porcine skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Volatile components of dry cured Iberian ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Muscle proteinases and meat aging

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Volatile compounds of dry hams from Iberian pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Assay of lipase and esterase activities in fresh pork meat and dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Muscle lipolysis phenomena in the processing of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Pre-freezing Hams Affects Lipolysis during Dry-curing

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Activity of cathepsin D as affected by chemical and physical dry-curing parameters

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Peptide generation in the processing of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Effect of curing agents on m-calpain activity throughout the curing process

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Myoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Examination of cathepsins B, D, H and L activities in dry-cured hams

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Protein extractability in dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Activities of pork muscle proteases in model cured meat systems

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Cathepsin B, D, H and L activities in the processing of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Porcine Aminopeptidase Activity as Affected by Curing Agents

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Enzyme generation of free amino acids and its nutritional significance in processed pork meats

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021

Dry-cured ham flavour: enzymatic generation and process influence

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9

7 January 2021