Nutritional pork meat compounds as affected by ham dry-curing-Reference-Cited by-同舟云学术

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Nutritional pork meat compounds as affected by ham dry-curing

Published:2013-01 Issue:1 Volume:93 Page:53-60
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Marušić Nives,Aristoy M-Concepción,Toldrá Fidel

Funder

Agencia Española de Cooperación Internacional para el Desarrollo (AECID)

Spanish Ministry of Foreign Affairs

Spanish Ministry of Science and Innovation

FEDER funds

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Role of histidine-related compounds as intracellular proton buffering constituents in vertebrate muscle;Abe;Biochemistry (Moscow),2000

2. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham;Alfaia;Food Science and Technology International,2004

3. An improved high-performance liquid chromatography assay for the determination of free and esterified carnitine in animal tissues;Arakawa;Journal of Nutritional Science and Vitaminology,1989

4. A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feed for ruminants;Aristoy;Food Chemistry,2004

5. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns;Aristoy;Meat Science,1998

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4. Desorption electrospray ionization-mass spectrometry imaging of carnitine and imidazole dipeptides in pork chop tissues;Journal of Chromatography B;2023-02

5. Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat;International Journal of Molecular Sciences;2023-01-13

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