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162 related items for PubMed ID: 28267644

  • 1. 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; 129():81-87. PubMed ID: 28267644
    [Abstract] [Full Text] [Related]

  • 2. A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat.
    Jira W, Schwägele F.
    Food Chem; 2017 Apr 15; 221():1970-1978. PubMed ID: 27979188
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Titin-derived peptides as processing time markers in dry-cured ham.
    Gallego M, Mora L, Aristoy MC, Toldrá F.
    Food Chem; 2015 Jan 15; 167():326-39. PubMed ID: 25148995
    [Abstract] [Full Text] [Related]

  • 6. A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat.
    Jira W, Schwägele F.
    Food Chem; 2017 Dec 15; 237():841-848. PubMed ID: 28764076
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 121():243-249. PubMed ID: 27371871
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 171():108290. PubMed ID: 32949821
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 266():420-426. PubMed ID: 30381207
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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 15; 206():109323. PubMed ID: 37708620
    [Abstract] [Full Text] [Related]

  • 14. Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC-MS/MS.
    Peromingo B, Rodríguez M, Núñez F, Silva A, Rodríguez A.
    Food Chem; 2018 Oct 15; 263():275-282. PubMed ID: 29784317
    [Abstract] [Full Text] [Related]

  • 15. Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing.
    Gallego M, Toldrá F, Mora L.
    Food Chem; 2022 Feb 15; 370():130977. PubMed ID: 34509941
    [Abstract] [Full Text] [Related]

  • 16. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A, Nuñez M.
    Meat Sci; 2022 Feb 15; 184():108673. PubMed ID: 34662747
    [Abstract] [Full Text] [Related]

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  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.
    J Food Sci; 2013 Aug 01; 78(8):S1282-9. PubMed ID: 23957420
    [Abstract] [Full Text] [Related]

  • 20. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez José V, Benedito J, Lorenzo JM.
    Food Res Int; 2018 Dec 01; 114():140-150. PubMed ID: 30361010
    [Abstract] [Full Text] [Related]

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