218 related articles for article (PubMed ID: 17371039)
1. Proteomic identification of actin-derived oligopeptides in dry-cured ham.
Sentandreu MA; Armenteros M; Calvete JJ; Ouali A; Aristoy MC; Toldrá F
J Agric Food Chem; 2007 May; 55(9):3613-9. PubMed ID: 17371039
[TBL] [Abstract][Full Text] [Related]
2. Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.
Mora L; Sentandreu MA; Fraser PD; Toldrá F; Bramley PM
J Agric Food Chem; 2009 Oct; 57(19):8982-8. PubMed ID: 19731913
[TBL] [Abstract][Full Text] [Related]
3. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.
Mora L; Sentandreu MA; Koistinen KM; Fraser PD; Toldrá F; Bramley PM
J Agric Food Chem; 2009 Apr; 57(8):3228-34. PubMed ID: 19320485
[TBL] [Abstract][Full Text] [Related]
4. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.
Mora L; Sentandreu MA; Toldrá F
J Agric Food Chem; 2011 Apr; 59(8):3884-92. PubMed ID: 21410185
[TBL] [Abstract][Full Text] [Related]
5. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
Sforza S; Galaverna G; Schivazappa C; Marchelli R; Dossena A; Virgili R
J Agric Food Chem; 2006 Dec; 54(25):9422-9. PubMed ID: 17147428
[TBL] [Abstract][Full Text] [Related]
6. Contribution of a selected fungal population to proteolysis on dry-cured ham.
Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
[TBL] [Abstract][Full Text] [Related]
7. Peptidomics as a tool for quality control in dry-cured ham processing.
Gallego M; Mora L; Toldrá F
J Proteomics; 2016 Sep; 147():98-107. PubMed ID: 26926439
[TBL] [Abstract][Full Text] [Related]
8. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
[TBL] [Abstract][Full Text] [Related]
9. Effect of protease EPg222 obtained from Penicillium chrysogenum isolated from dry-cured ham in pieces of pork loins.
Benito MJ; Rodríguez M; Sosa MJ; Martín A; Córdoba JJ
J Agric Food Chem; 2003 Jan; 51(1):106-11. PubMed ID: 12502393
[TBL] [Abstract][Full Text] [Related]
10. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams.
Luccia AD; Picariello G; Cacace G; Scaloni A; Faccia M; Liuzzi V; Alviti G; Musso SS
Meat Sci; 2005 Mar; 69(3):479-91. PubMed ID: 22062987
[TBL] [Abstract][Full Text] [Related]
11. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.
Gallego M; Mora L; Fraser PD; Aristoy MC; Toldrá F
Food Chem; 2014 Apr; 149():121-8. PubMed ID: 24295685
[TBL] [Abstract][Full Text] [Related]
12. Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
Skrlep M; Candek-Potokar M; Mandelc S; Javornik B; Gou P; Chambon C; Santé-Lhoutellier V
Meat Sci; 2011 Aug; 88(4):657-67. PubMed ID: 21414725
[TBL] [Abstract][Full Text] [Related]
13. Perspectives in the Use of Peptidomics in Ham.
Gallego M; Mora L; Toldrá F
Proteomics; 2018 Sep; 18(18):e1700422. PubMed ID: 29882253
[TBL] [Abstract][Full Text] [Related]
14. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham.
Xing L; Liu R; Gao X; Zheng J; Wang C; Zhou G; Zhang W
Food Chem; 2018 Nov; 266():420-426. PubMed ID: 30381207
[TBL] [Abstract][Full Text] [Related]
15. Amino acid sequence determination of protein biomarkers of Campylobacter upsaliensis and C. helveticus by "composite" sequence proteomic analysis.
Fagerquist CK
J Proteome Res; 2007 Jul; 6(7):2539-49. PubMed ID: 17508732
[TBL] [Abstract][Full Text] [Related]
16. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
Gratacós-Cubarsí M; Sárraga C; Castellari M; Valero A; García Regueiro JA; Arnau J
Food Chem; 2013 Dec; 141(3):3207-14. PubMed ID: 23871079
[TBL] [Abstract][Full Text] [Related]
17. Bioactive peptides generated in the processing of dry-cured ham.
Toldrá F; Gallego M; Reig M; Aristoy MC; Mora L
Food Chem; 2020 Aug; 321():126689. PubMed ID: 32259732
[TBL] [Abstract][Full Text] [Related]
18. Factors in pig production that impact the quality of dry-cured ham: a review.
Candek-Potokar M; Skrlep M
Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
[TBL] [Abstract][Full Text] [Related]
19. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
Del Pulgar JS; Soukoulis C; Biasioli F; Cappellin L; García C; Gasperi F; Granitto P; Märk TD; Piasentier E; Schuhfried E
Talanta; 2011 Jul; 85(1):386-93. PubMed ID: 21645714
[TBL] [Abstract][Full Text] [Related]
20. Relations between compositional traits and sensory qualities of French dry-cured ham.
Buscailhon S; Berdagué JL; Bousset J; Cornet M; Gandemer G; Touraille C; Monin G
Meat Sci; 1994; 37(2):229-43. PubMed ID: 22059497
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
