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Journal Abstract Search

173 related items for PubMed ID: 34118135

  • 1. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.
    Zhou CY, Pan DD, Cao JX, Zhou GH.
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3838-3857. PubMed ID: 34118135
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  • 2. Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
    Zhou CY, Wang C, Tang CB, Dai C, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX.
    Food Chem; 2019 Nov 01; 297():125012. PubMed ID: 31253295
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  • 5. 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 01; 107():559-566. PubMed ID: 29580520
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  • 6. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.
    López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Fulladosa E, Carballo J, Zapata C, Lorenzo JM.
    Food Chem; 2018 Apr 01; 244():238-245. PubMed ID: 29120776
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  • 7. 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
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  • 10. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham.
    Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G.
    Crit Rev Food Sci Nutr; 2023 Dec 01; 63(27):8781-8795. PubMed ID: 35373656
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  • 15. Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound.
    Contreras M, Benedito J, Bon J, Garcia-Perez JV.
    Ultrason Sonochem; 2018 Mar 01; 41():206-212. PubMed ID: 29137745
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  • 17. Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.
    Morales R, Arnau J, Serra X, Guerrero L, Gou P.
    Meat Sci; 2008 Oct 01; 80(2):231-8. PubMed ID: 22063327
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  • 18. 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
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  • 19. 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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