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Journal Abstract Search

170 related items for PubMed ID: 29803458

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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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  • 5. 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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  • 8. 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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  • 9. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
    Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P.
    Meat Sci; 2012 Feb 14; 90(2):386-92. PubMed ID: 21885206
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  • 13. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
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  • 17. Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing.
    García-García AB, Fernández-Valle ME, Castejón D, Escudero R, Cambero MI.
    Meat Sci; 2019 Feb 13; 148():171-180. PubMed ID: 30388482
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  • 18. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez JV, Benedito J, Lorenzo JM.
    Food Res Int; 2018 May 13; 107():559-566. PubMed ID: 29580520
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  • 19. 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 13; 206():109323. PubMed ID: 37708620
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