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Results: 1-17 |
Results: 17
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins
Authors: Fadda, S Vignolo, G Aristoy, MC Oliver, G Toldra, F
Citation: S. Fadda et al., Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins, J APPL MICR, 91(3), 2001, pp. 478-487
Pork meat quality affects peptide and amino acid profiles during the ageing process
Authors: Moya, VJ Flores, M Aristoy, MC Toldra, F
Citation: Vj. Moya et al., Pork meat quality affects peptide and amino acid profiles during the ageing process, MEAT SCI, 58(2), 2001, pp. 197-206
Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat
Authors: Moya, VJ Flores, M Aristoy, MC Toldra, F
Citation: Vj. Moya et al., Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat, MEAT SCI, 57(4), 2001, pp. 395-401
Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii
Authors: Santos, NN Santos-Mendonca, RC Sanz, Y Bolumar, T Aristoy, MC Toldra, F
Citation: Nn. Santos et al., Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii, INT J F MIC, 68(3), 2001, pp. 199-206
ATP metabolites during aging of exudative and nonexudative pork meats
Authors: Batlle, N Aristoy, MC Toldra, F
Citation: N. Batlle et al., ATP metabolites during aging of exudative and nonexudative pork meats, J FOOD SCI, 66(1), 2001, pp. 68-71
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
Authors: Toldra, F Aristoy, MC Flores, M
Citation: F. Toldra et al., Contribution of muscle aminopeptidases to flavor development in dry-cured ham, FOOD RES IN, 33(3-4), 2000, pp. 181-185
Nitrogen compounds as potential biochemical markers of pork meat quality
Authors: Flores, M Moya, VJ Aristoy, MC Toldra, F
Citation: M. Flores et al., Nitrogen compounds as potential biochemical markers of pork meat quality, FOOD CHEM, 69(4), 2000, pp. 371-377
Effect of carnosine, anserine and other endogenous skeletal peptides on the activity of porcine muscle alanyl and arginyl aminopeptidases
Authors: Gianelli, P Flores, M Moya, VJ Aristoy, MC Toldra, F
Citation: P. Gianelli et al., Effect of carnosine, anserine and other endogenous skeletal peptides on the activity of porcine muscle alanyl and arginyl aminopeptidases, J FOOD BIOC, 24(1), 2000, pp. 69-78
Early postmortem detection of exudative pork meat based on nucleotide content
Authors: Batlle, N Aristoy, MC Toldra, F
Citation: N. Batlle et al., Early postmortem detection of exudative pork meat based on nucleotide content, J FOOD SCI, 65(3), 2000, pp. 413-416
Hydrolysis of alanine oligopeptides by porcine muscle alanyl aminopeptidase
Authors: Flores, M Aristoy, MC Toldra, F
Citation: M. Flores et al., Hydrolysis of alanine oligopeptides by porcine muscle alanyl aminopeptidase, Z LEBENSM U, 208(4), 1999, pp. 264-266
Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality
Authors: Flores, M Armero, E Aristoy, MC Toldra, F
Citation: M. Flores et al., Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality, MEAT SCI, 51(1), 1999, pp. 53-59
Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake
Authors: Sanz, Y Fadda, S Vignolo, G Aristoy, MC Oliver, G Toldra, F
Citation: Y. Sanz et al., Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake, INT J F MIC, 53(2-3), 1999, pp. 115-125
Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum
Authors: Fadda, S Sanz, Y Vignolo, G Aristoy, MC Oliver, G Toldra, F
Citation: S. Fadda et al., Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum, APPL ENVIR, 65(8), 1999, pp. 3540-3546
Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake
Authors: Fadda, S Sanz, Y Vignolo, G Aristoy, MC Oliver, G Toldra, F
Citation: S. Fadda et al., Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake, APPL ENVIR, 65(2), 1999, pp. 578-584
Effects of sire type and sex on pork muscle exopeptidase activity, naturaldipeptides and free amino acids
Authors: Armero, E Baselga, M Aristoy, MC Toldra, F
Citation: E. Armero et al., Effects of sire type and sex on pork muscle exopeptidase activity, naturaldipeptides and free amino acids, J SCI FOOD, 79(10), 1999, pp. 1280-1284
Hydrolytic action of Lactobacillus casei CRL 705 on pork muscle sarcoplasmic and myofibrillar proteins
Authors: Sanz, Y Fadda, S Vignolo, G Aristoy, MC Oliver, G Toldra, F
Citation: Y. Sanz et al., Hydrolytic action of Lactobacillus casei CRL 705 on pork muscle sarcoplasmic and myofibrillar proteins, J AGR FOOD, 47(8), 1999, pp. 3441-3448
Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products
Authors: Flores, M Aristoy, MC Toldra, F
Citation: M. Flores et al., Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products, J AGR FOOD, 46(12), 1998, pp. 4982-4986
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