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Journal Abstract Search

201 related items for PubMed ID: 24295685

  • 21. Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing.
    Heres A, Li Q, Toldrá F, Lametsch R, Mora L.
    Meat Sci; 2023 Dec; 206():109323. PubMed ID: 37708620
    [Abstract] [Full Text] [Related]

  • 22. 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 01; 141(3):3207-14. PubMed ID: 23871079
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  • 23. Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis.
    Picariello G, De Martino A, Mamone G, Ferranti P, Addeo F, Faccia M, Spagnamusso S, Di Luccia A.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2006 Mar 20; 833(1):101-8. PubMed ID: 16503425
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  • 24. Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2013 Mar 20; 78(3):C416-24. PubMed ID: 23425117
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  • 25. Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation.
    Jira W, Sadeghi-Mehr A, Brüggemann DA, Schwägele F.
    Meat Sci; 2017 Jul 20; 129():81-87. PubMed ID: 28267644
    [Abstract] [Full Text] [Related]

  • 26. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V, Ventanas J, Morcuende D, Estévez M, Ventanas S.
    Meat Sci; 2010 Jul 20; 85(3):506-14. PubMed ID: 20416822
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  • 27. Protein and lipid oxidation in Parma ham during production.
    Koutina G, Jongberg S, Skibsted LH.
    J Agric Food Chem; 2012 Sep 26; 60(38):9737-45. PubMed ID: 22937878
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  • 28. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT, Sørheim O, Høy M, Egelandsdal B.
    Meat Sci; 2012 Mar 26; 90(3):858-64. PubMed ID: 22154569
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  • 29. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.
    Wang W, Li Y, Zhou X, Li C, Liu Y.
    Meat Sci; 2021 Jan 26; 171():108290. PubMed ID: 32949821
    [Abstract] [Full Text] [Related]

  • 30. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
    Ramírez R, Cava R.
    J Agric Food Chem; 2007 Mar 07; 55(5):1923-31. PubMed ID: 17288443
    [Abstract] [Full Text] [Related]

  • 31. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar 07; 96(3):1325-31. PubMed ID: 24342182
    [Abstract] [Full Text] [Related]

  • 32. 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 01; 110(1):8-18. PubMed ID: 16564595
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  • 33. Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor.
    Hernández-Cázares AS, Aristoy MC, Toldrá F.
    Meat Sci; 2011 Feb 01; 87(2):125-9. PubMed ID: 20965667
    [Abstract] [Full Text] [Related]

  • 34. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
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  • 35. Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham.
    Li C, Mora L, Gallego M, Aristoy MC, Toldrá F.
    Food Chem; 2020 Dec 01; 332():127388. PubMed ID: 32603918
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  • 36. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Chem; 2018 Aug 30; 258():8-15. PubMed ID: 29655758
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  • 37. Bioactive peptides generated in the processing of dry-cured ham.
    Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L.
    Food Chem; 2020 Aug 15; 321():126689. PubMed ID: 32259732
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  • 38. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.
    Gallego M, Mora L, Reig M, Toldrá F.
    Food Res Int; 2018 Mar 15; 105():873-879. PubMed ID: 29433284
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  • 39. Purification and Identification of antihypertensive peptides in Spanish dry-cured ham.
    Escudero E, Mora L, Fraser PD, Aristoy MC, Arihara K, Toldrá F.
    J Proteomics; 2013 Jan 14; 78():499-507. PubMed ID: 23117181
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  • 40. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L, Bermúdez R, Franco D, Carballo J, Lorenzo JM.
    J Food Sci; 2011 Jan 14; 76(1):C89-97. PubMed ID: 21535660
    [Abstract] [Full Text] [Related]

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