Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham-Reference-Cited by-同舟云学术

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Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham

Published:2017-08 Issue: Volume:229 Page:710-715
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cañete Manuel,Mora Leticia,Toldrá Fidel

Funder

Spanish Ministry of Economy, Industry and Competitiveness

FEDER

FPI Scholarship

Juan de la Cierva de Incorporación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Linking post-translational modifications and variation of phenotypical traits;Albertín;Molecular and Cellular Proteomics,2013

2. Effect of sodium, potassium, calcium and magnesium chloride salts on pork muscle proteases;Armenteros;European Food Research and Technology,2009

3. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts

4. Fermenting knowledge: The history of winemaking, science and yeast research;Chambers;Science & Society Series on Food and Science,2010

5. Curing agents affect aminopeptidase activity from porcine skeletal muscle;Flores;Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung,1997

Cited by 5 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. Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham;Food Chemistry;2020-12

2. Finding the generalized molecular principles of protein thermal stability;Proteins: Structure, Function, and Bioinformatics;2019-12-30

3. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments;Meat Science;2018-11

4. Genomic comparisons of Rhizobium species using in silico AFLP-PCR, endonuclease restriction, and AMPylating enzymes;Electronic Journal of Biotechnology;2018-07

5. Perspectives in the Use of Peptidomics in Ham;PROTEOMICS;2018-06-27

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