Contribution of muscle aminopeptidases to flavor development in dry-cured ham-Reference-Cited by-同舟云学术

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Published:2000-04 Issue:3-4 Volume:33 Page:181-185
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Toldrá Fidel,Aristoy M-Concepción,Flores Mónica

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991

2. Effects of sire types and sex on pork muscle exopeptidase activity and the content of natural dipeptides and free amino acids;Armero;Journal of the Science of Food and Agriculture,1999

3. A new, rapid, high sensitivity analysis of amino acids in food type samples;Bidlingmeyer;Journal of the Association of Official Analytical Chemists,1987

4. Sensory property relationships to chemical data of Italian-type dry-cured ham;Careri;Journal of Food Science,1993

5. Non-volatile components effects on quality of Serrano dry-cured ham as related to processing time;Flores;Journal of Food Science,1997

Cited by 191 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. Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques;Food Chemistry;2024-11

2. Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors;Journal of Food Composition and Analysis;2024-09

3. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham;Foods;2024-05-20

4. Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina;Food Chemistry;2024-05

5. Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7;Food Science and Human Wellness;2024-05