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Journal Abstract Search

291 related items for PubMed ID: 26926439

  • 1. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M, Mora L, Toldrá F.
    J Proteomics; 2016 Sep 16; 147():98-107. PubMed ID: 26926439
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  • 3. 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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  • 4. Perspectives in the Use of Peptidomics in Ham.
    Gallego M, Mora L, Toldrá F.
    Proteomics; 2018 Sep 15; 18(18):e1700422. PubMed ID: 29882253
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  • 5. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M, Mora L, Toldrá F.
    Food Res Int; 2018 Jul 15; 109():343-349. PubMed ID: 29803458
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  • 6. 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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  • 8. 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 15; 78(3):C416-24. PubMed ID: 23425117
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  • 14. 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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  • 17. 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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  • 18. 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 14; 129():81-87. PubMed ID: 28267644
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  • 19. 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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