Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of proteins in dry-cured hams: Data registration and multivariate analysis across multiple gels-Reference-Cited by-同舟云学术

Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of proteins in dry-cured hams: Data registration and multivariate analysis across multiple gels

Published:2006-04 Issue:7 Volume:27 Page:1288-1299
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:Electrophoresis

Author:

Olias Raquel,Maldonado Barbara,Radreau Pauline,Le Gall Gwénaëlle,Mulholland Francis,Colquhoun Ian J.,Kemsley E. Katherine

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference18 articles.

1. The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham

2. Protein extractability in dry-cured ham

3. Cathepsin B, D, H and L activities in the processing of dry-cured ham

4. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique

5. Classification of wheat varieties by isoelectric focusing patterns of gliadins and neural network

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4. Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing;Journal of Food Science;2013-02-20

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