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Journal Abstract Search

201 related items for PubMed ID: 24295685

  • 1. 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 15; 149():121-8. PubMed ID: 24295685
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  • 4. 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 14; 57(19):8982-8. PubMed ID: 19731913
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  • 5. 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 15; 85(1):386-93. PubMed ID: 21645714
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  • 6. Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.
    Gallego M, Mora L, Aristoy MC, Toldrá F.
    Food Chem; 2015 Nov 15; 187():230-5. PubMed ID: 25977021
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  • 7. Identification of novel antioxidant peptides generated in Spanish dry-cured ham.
    Escudero E, Mora L, Fraser PD, Aristoy MC, Toldrá F.
    Food Chem; 2013 Jun 01; 138(2-3):1282-8. PubMed ID: 23411244
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  • 8. The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham.
    Gallego M, Mora L, Concepción Aristoy M, Toldrá F.
    Food Chem; 2016 Apr 01; 196():437-44. PubMed ID: 26593512
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  • 9. Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham.
    Gallego M, Aristoy MC, Toldrá F.
    Meat Sci; 2014 Feb 01; 96(2 Pt A):757-61. PubMed ID: 24200567
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  • 10. Small peptides released from muscle glycolytic enzymes during dry-cured ham processing.
    Mora L, Valero ML, Sánchez Del Pino MM, Sentandreu MA, Toldrá F.
    J Proteomics; 2011 Apr 01; 74(4):442-50. PubMed ID: 21237294
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  • 12. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.
    Mora L, Sentandreu MA, Toldrá F.
    J Agric Food Chem; 2011 Apr 27; 59(8):3884-92. PubMed ID: 21410185
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  • 14. 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 01; 94(1):55-66. PubMed ID: 15172485
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  • 15. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
    Petrova I, Tolstorebrov I, Mora L, Toldrá F, Eikevik TM.
    Meat Sci; 2016 Nov 01; 121():243-249. PubMed ID: 27371871
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  • 16. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG, Kenneally PM, Arendt EK.
    Int J Food Microbiol; 2004 Jun 01; 93(2):219-30. PubMed ID: 15135960
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  • 17. 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 02; 55(9):3613-9. PubMed ID: 17371039
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  • 18. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Res Int; 2018 Jul 02; 109():343-349. PubMed ID: 29803458
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  • 19. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
    Harkouss R, Astruc T, Lebert A, Gatellier P, Loison O, Safa H, Portanguen S, Parafita E, Mirade PS.
    Food Chem; 2015 Jan 01; 166():522-530. PubMed ID: 25053089
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  • 20. Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Chem; 2018 Jan 15; 239():823-830. PubMed ID: 28873640
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