Isolation of flavor peptides from raw pork meat and dry-cured ham-Reference-Cited by-同舟云学术

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Isolation of flavor peptides from raw pork meat and dry-cured ham

Published:1995 Issue: Volume: Page:1323-1344
ISSN:0167-4501
Container-title:Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
language:
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Author:

Aristoy M-Concepción,Toldrá Fidel

Publisher

Elsevier

Reference88 articles.

1. Muscle as food;Cross,1986

2. Flavor science. Sensible principles and techniques;Acree,1993

3. SYMPOSIUM ON MEAT FLAVOR FACTORS INFLUENCING THE FLAVOR OF MUSCLE FOODS

4. the science of meat and meat products;Hornstein,1987

5. Phenolic, sulfur and nitrogen compounds in food flavors;Mabrouk,1976

Cited by 48 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. Mining of kokumi peptides in chicken broth with peptidomics;International Journal of Gastronomy and Food Science;2023-06

2. Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review;Foods;2023-03-29

3. Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation;Applied Sciences;2021-09-06

4. Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS;LWT;2021-04

5. NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”;Sensors;2020-12-02

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