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147 related items for PubMed ID: 35483294

  • 1. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.
    Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX.
    Food Chem; 2022 Sep 15; 388():133059. PubMed ID: 35483294
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 3. Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham.
    Zhou CY, Tang CB, Wang C, Dai C, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX.
    Food Chem; 2020 Jun 15; 315():126318. PubMed ID: 32035317
    [Abstract] [Full Text] [Related]

  • 4. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation.
    Zhou C, Wu X, Pan D, Xia Q, Sun Y, Geng F, Cao J.
    Food Chem; 2024 Mar 15; 436():137711. PubMed ID: 37839122
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 20(4):3838-3857. PubMed ID: 34118135
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
    López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Carballo J, Zapata C, Lorenzo JM.
    Food Res Int; 2019 Aug 15; 122():635-642. PubMed ID: 31229122
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 129():108850. PubMed ID: 32036920
    [Abstract] [Full Text] [Related]

  • 9. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X, Chen X, Mi R, Qi B, Xiong S, Li J, Zhu Q, Wang S.
    Food Res Int; 2024 May 15; 183():114227. PubMed ID: 38760146
    [Abstract] [Full Text] [Related]

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  • 11. 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 15; 114():140-150. PubMed ID: 30361010
    [Abstract] [Full Text] [Related]

  • 12. Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.
    Reina R, Sánchez del Pulgar J, López-Buesa P, García C.
    Meat Sci; 2014 Jan 15; 96(1):230-6. PubMed ID: 23916958
    [Abstract] [Full Text] [Related]

  • 13. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat.
    Bao G, Niu J, Li S, Zhang L, Luo Y.
    Ultrason Sonochem; 2022 Jan 15; 82():105864. PubMed ID: 34915254
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 140():110001. PubMed ID: 33648234
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 107():559-566. PubMed ID: 29580520
    [Abstract] [Full Text] [Related]

  • 16. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.
    Liao R, Xia Q, Zhou C, Geng F, Wang Y, Sun Y, He J, Pan D, Cao J.
    Food Chem; 2022 Mar 01; 371():131156. PubMed ID: 34583183
    [Abstract] [Full Text] [Related]

  • 17. Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis.
    Dai W, Xiang A, Pan D, Xia Q, Sun Y, Wang Y, Wang W, Cao J, Zhou C.
    Food Res Int; 2024 Aug 01; 189():114534. PubMed ID: 38876604
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 206():109323. PubMed ID: 37708620
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 20. Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham.
    Zhou CY, Wang C, Cai JH, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX.
    Food Chem; 2019 Sep 30; 293():103-111. PubMed ID: 31151589
    [Abstract] [Full Text] [Related]

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