84 related articles for article (PubMed ID: 22063049)
1. Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing.
Zhao GM; Wang YL; Tian W; Zhou GH; Xu XL; Liu YX
Meat Sci; 2006 Nov; 74(3):450-8. PubMed ID: 22063049
[TBL] [Abstract][Full Text] [Related]
2. Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham.
Zhao GM; Zhou GH; Tian W; Xu XL; Wang YL; Luo X
Meat Sci; 2005 Dec; 71(4):612-9. PubMed ID: 22061206
[TBL] [Abstract][Full Text] [Related]
3. Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology.
Zhao GM; Zhou GH; Xu XL; Peng ZQ; Huan YJ; Jing ZM; Chen MW
Meat Sci; 2005 Jan; 69(1):165-74. PubMed ID: 22062652
[TBL] [Abstract][Full Text] [Related]
4. Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature.
Zhao GM; Zhou GH; Wang YL; Xu XL; Huan YJ; Wu JQ
Meat Sci; 2005 Jun; 70(2):381-8. PubMed ID: 22063496
[TBL] [Abstract][Full Text] [Related]
5. Proteolysis in biceps femoris during Jinhua ham processing.
Zhao GM; Tian W; Liu YX; Zhou GH; Xu XL; Li MY
Meat Sci; 2008 May; 79(1):39-45. PubMed ID: 22062596
[TBL] [Abstract][Full Text] [Related]
6. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.
Huan Y; Zhou G; Zhao G; Xu X; Peng Z
Meat Sci; 2005 Oct; 71(2):291-9. PubMed ID: 22064228
[TBL] [Abstract][Full Text] [Related]
7. Biochemical changes during processing of traditional Jinhua ham.
Zhou GH; Zhao GM
Meat Sci; 2007 Sep; 77(1):114-20. PubMed ID: 22061402
[TBL] [Abstract][Full Text] [Related]
8. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.
Andrés AI; Cava R; Ventanas J; Thovar V; Ruiz J
Meat Sci; 2004 Sep; 68(1):45-51. PubMed ID: 22062006
[TBL] [Abstract][Full Text] [Related]
9. Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.
Ruiz-Ramírez J; Arnau J; Serra X; Gou P
Meat Sci; 2006 Feb; 72(2):185-94. PubMed ID: 22061542
[TBL] [Abstract][Full Text] [Related]
10. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.
Gou P; Morales R; Serra X; Guàrdia MD; Arnau J
Meat Sci; 2008 Dec; 80(4):1333-9. PubMed ID: 22063876
[TBL] [Abstract][Full Text] [Related]
11. The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.
Zhou CY; Pan DD; Sun YY; Li CB; Xu XL; Cao JX; Zhou GH
J Sci Food Agric; 2018 Jul; 98(9):3563-3570. PubMed ID: 29315583
[TBL] [Abstract][Full Text] [Related]
12. Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.
Zhang Y; Wu H; Tang J; Huang M; Zhao J; Zhang J
Food Sci Biotechnol; 2016; 25(2):379-391. PubMed ID: 30263281
[TBL] [Abstract][Full Text] [Related]
13. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
Boler DD; Holmer SF; Duncan DA; Carr SN; Ritter MJ; Stites CR; Petry DB; Hinson RB; Allee GL; McKeith FK; Killefer J
J Anim Sci; 2011 Jan; 89(1):210-20. PubMed ID: 20817858
[TBL] [Abstract][Full Text] [Related]
14. In vitro degradation of oxytocin by pregnancy serum, placental subcellular fractions and purified placental aminopeptidases.
Mizutani S; Sumi S; Oka K; Yamada R; Kurauchi O; Taira H; Narita O; Tomoda Y
Exp Clin Endocrinol; 1985 Dec; 86(3):310-6. PubMed ID: 3912200
[TBL] [Abstract][Full Text] [Related]
15. Insulin-regulated aminopeptidase/placental leucil Aminopeptidase (IRAP/P-lAP) and angiotensin IV-forming activities are modified in serum of rats with breast cancer induced by N-methyl-nitrosourea.
Pilar Carrera M; Ramírez-Expósito MJ; Dueñas B; Dolores Mayas M; Jesús García M; De la Chica S; Cortés P; Ruíz-Sanjuan M; Martínez-Martos JM
Anticancer Res; 2006; 26(2A):1011-4. PubMed ID: 16619500
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Soluble and membrane-bound leucyl- and arginyl-aminopeptidase activities in subcellular fractions of young and adult rat brains.
Ramírez M; Arechaga G; García S; Sánchez B; Lardelli P; Gandarias JM
Rev Esp Fisiol; 1990 Dec; 46(4):393-7. PubMed ID: 2099537
[TBL] [Abstract][Full Text] [Related]
18. [The significance of serum leucine aminopeptidase (P-LAP) determination in the gynecological malignancies].
Kobayashi H; Sakura H; Kurauchi O; Mizutani S
Nihon Sanka Fujinka Gakkai Zasshi; 1985 May; 37(5):696-702. PubMed ID: 2582069
[TBL] [Abstract][Full Text] [Related]
19. A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening.
Gatti M; De Dea Lindner J; Gardini F; Mucchetti G; Bevacqua D; Fornasari ME; Neviani E
J Dairy Sci; 2008 Nov; 91(11):4129-37. PubMed ID: 18946116
[TBL] [Abstract][Full Text] [Related]
20. Microstructural changes in Teruel dry-cured ham during processing.
Larrea V; Pérez-Munuera I; Hernando I; Quiles A; Llorca E; Lluch MA
Meat Sci; 2007 Jul; 76(3):574-82. PubMed ID: 22061003
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
