THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW-Reference-Cited by-同舟云学术

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THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW

Published:2017-10-01 Issue:2 Volume:7 Page:209-220
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Čuboň Juraj,Cviková Petronela,Haščík Peter,Kačániová Miroslava,Kunová Simona,Hleba Lukáš,Bobko Marek,Trembecká Lenka,Bučko Ondřej,Tkáčová Jana

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2017/09/jmbfs-XX-Cubon.pdf

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis;Food Research International;2024-08

2. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation;Food Chemistry;2024-03

3. Pulse Protein Flavour;Flavour and Consumer Perception of Food Proteins;2023-11-29

4. Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum;International Journal of Food Science & Technology;2022-06-12

5. Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius);Food Chemistry;2022-06

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