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Journal Abstract Search

191 related items for PubMed ID: 32949821

  • 1.
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  • 2. 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
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  • 3. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry.
    Wang W, Feng X, Zhang D, Li B, Sun B, Tian H, Liu Y.
    Meat Sci; 2018 Jun 15; 140():14-25. PubMed ID: 29501929
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  • 4. 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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  • 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 16; 78(3):C416-24. PubMed ID: 23425117
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  • 9. 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 16; 121():243-249. PubMed ID: 27371871
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  • 11. 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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  • 13. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M, Sugawara T, Obiya S, Enomoto A, Kaneko M, Ota S, Soga T, Tomita M.
    Food Res Int; 2020 Mar 01; 129():108850. PubMed ID: 32036920
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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. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2015 Nov 01; 80(11):C2404-12. PubMed ID: 26375404
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  • 16. The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds.
    Martínez-Arellano I, Flores M, Toldrá F.
    Food Chem; 2016 Apr 01; 196():9-16. PubMed ID: 26593459
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  • 17. Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.
    Gallego M, Mora L, Hayes M, Reig M, Toldrá F.
    Food Res Int; 2017 Jul 01; 97():296-306. PubMed ID: 28578055
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  • 18. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
    Luo J, Nasiru MM, Zhuang H, Zhou G, Zhang J.
    Food Res Int; 2021 Feb 01; 140():110001. PubMed ID: 33648234
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  • 19. The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.
    Zhou CY, Pan DD, Sun YY, Li CB, Xu XL, Cao JX, Zhou GH.
    J Sci Food Agric; 2018 Jul 01; 98(9):3563-3570. PubMed ID: 29315583
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  • 20. Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham.
    Wang J, Lu S, Li R, Wang Y, Huang L.
    J Sci Food Agric; 2020 Feb 01; 100(3):1246-1255. PubMed ID: 31696520
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