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Results: 1-25/38
THE ROLE OF MUSCLE PROTEASES AND LIPASES IN FLAVOR DEVELOPMENT DURINGTHE PROCESSING OF DRY-CURED HAM
Authors:
TOLDRA F
FLORES M
Citation: F. Toldra et M. Flores, THE ROLE OF MUSCLE PROTEASES AND LIPASES IN FLAVOR DEVELOPMENT DURINGTHE PROCESSING OF DRY-CURED HAM, Critical reviews in food science and nutrition, 38(4), 1998, pp. 331-352
Authors:
ARISTOY MC
TOLDRA F
Citation: Mc. Aristoy et F. Toldra, CONCENTRATION OF FREE AMINO-ACIDS AND DIPEPTIDES IN PORCINE SKELETAL-MUSCLES WITH DIFFERENT OXIDATIVE PATTERNS, Meat science, 50(3), 1998, pp. 327-332
Authors:
HERNANDEZ P
NAVARRO JL
TOLDRA F
Citation: P. Hernandez et al., LIPID-COMPOSITION AND LIPOLYTIC ENZYME-ACTIVITIES IN PORCINE SKELETAL-MUSCLES WITH DIFFERENT OXIDATIVE PATTERN, Meat science, 49(1), 1998, pp. 1-10
Authors:
TOLDRA F
Citation: F. Toldra, PROTEOLYSIS AND LIPOLYSIS IN FLAVOR DEVELOPMENT OF DRY-CURED MEAT-PRODUCTS, Meat science, 49, 1998, pp. 101-110
Authors:
SANZ Y
VILA R
TOLDRA F
FLORES J
Citation: Y. Sanz et al., EFFECT OF NITRATE AND NITRITE CURING SALTS ON MICROBIAL CHANGES AND SENSORY QUALITY OF NON-FERMENTED SAUSAGES, International journal of food microbiology, 42(3), 1998, pp. 213-217
Authors:
SANZ Y
TOLDRA F
Citation: Y. Sanz et F. Toldra, MYOGLOBIN AS AN INHIBITOR OF EXOPEPTIDASES FROM LACTOBACILLUS-SAKE, Applied and environmental microbiology, 64(6), 1998, pp. 2313-2314
COMPARISON OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYME LEVELS IN RAW HAMS FROM IBERIAN AND WHITE-PIGS
Authors:
ROSELL CM
TOLDRA F
Citation: Cm. Rosell et F. Toldra, COMPARISON OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYME LEVELS IN RAW HAMS FROM IBERIAN AND WHITE-PIGS, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 117-122
Authors:
SANZ Y
TOLDRA F
Citation: Y. Sanz et F. Toldra, AMINOPEPTIDASES FROM LACTOBACILLUS-SAKE AFFECTED BY AMINES IN DRY SAUSAGES, Journal of food science, 63(5), 1998, pp. 894-896
Authors:
SENTANDREU MA
TOLDRA F
Citation: Ma. Sentandreu et F. Toldra, BIOCHEMICAL-PROPERTIES OF DIPEPTIDYL PEPTIDASE-III PURIFIED FROM PORCINE SKELETAL-MUSCLE, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3977-3984
Authors:
SANZ Y
MULHOLLAND F
TOLDRA F
Citation: Y. Sanz et al., PURIFICATION AND CHARACTERIZATION OF A TRIPEPTIDASE FROM LACTOBACILLUS-SAKE, Journal of agricultural and food chemistry, 46(1), 1998, pp. 349-353
Authors:
FLORES M
ARISTOY MC
TOLDRA F
Citation: M. Flores et al., CURING AGENTS AFFECT AMINOPEPTIDASE ACTIVITY FROM PORCINE SKELETAL-MUSCLE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(5), 1997, pp. 343-346
Authors:
FLORES M
INGRAM DA
BETT KL
TOLDRA F
SPANIER AM
Citation: M. Flores et al., SENSORY CHARACTERISTICS OF SPANISH SERRANO DRY-CURED HAM, Journal of sensory studies, 12(3), 1997, pp. 169-179
Authors:
SANZ Y
FLORES J
TOLDRA F
FERIA A
Citation: Y. Sanz et al., EFFECT OF PRE-RIPENING ON MICROBIAL AND CHEMICAL-CHANGES IN DRY FERMENTED SAUSAGES, Food microbiology, 14(6), 1997, pp. 575-582
Authors:
TOLDRA F
DEMEYER DI
Citation: F. Toldra et Di. Demeyer, MEDITERRANEAN ASPECTS OF MEAT QUALITY AS RELATED TO MUSCLE BIOCHEMISTRY, Food chemistry, 59(4), 1997, pp. 489-490
Authors:
TOLDRA F
FLORES M
SANZ Y
Citation: F. Toldra et al., DRY-CARED HAM FLAVOR - ENZYMATIC GENERATION AND PROCESS INFLUENCE, Food chemistry, 59(4), 1997, pp. 523-530
Authors:
SANZ Y
VILA R
TOLDRA F
NIETO P
FLORES J
Citation: Y. Sanz et al., EFFECT OF NITRATE AND NITRITE CURING SALTS ON MICROBIAL CHANGES AND SENSORY QUALITY OF RAPID RIPENED SAUSAGES, International journal of food microbiology, 37(2-3), 1997, pp. 225-229
Authors:
SANZ Y
TOLDRA F
Citation: Y. Sanz et F. Toldra, AMINOPEPTIDASE ACTIVITIES FROM LACTOBACILLUS-SAKE IN MODELS OF CURINGINGREDIENTS AND PROCESSING CONDITIONS FOR DRY SAUSAGE, Journal of food science, 62(6), 1997, pp. 1211
Authors:
FLORES M
ARISTOY MC
SPANIER AM
TOLDRA F
Citation: M. Flores et al., NONVOLATILE COMPONENTS EFFECTS ON QUALITY OF SERRANO DRY-CURED HAM ASRELATED TO PROCESSING TIME, Journal of food science, 62(6), 1997, pp. 1235-1239
Authors:
SANZ Y
TOLDRA F
Citation: Y. Sanz et F. Toldra, POLYAMINES AFFECT ACTIVITY OF AMINOPEPTIDASES FROM LACTOBACILLUS-SAKE, Journal of food science, 62(4), 1997, pp. 870-872
Authors:
SANZ Y
TOLDRA F
VILA R
Citation: Y. Sanz et al., SIMPLE, SENSITIVE ASSAY FOR MICROBIAL AMINOPEPTIDASE, Journal of food science, 62(3), 1997, pp. 583-585
Authors:
FLORES M
GRIMM CC
TOLDRA F
SPANIER AM
Citation: M. Flores et al., CORRELATIONS OF SENSORY AND VOLATILE COMPOUNDS OF SPANISH SERRANO DRY-CURED HAM AS A FUNCTION OF 2 PROCESSING TIMES, Journal of agricultural and food chemistry, 45(6), 1997, pp. 2178-2186
Authors:
SANZ Y
TOLDRA F
Citation: Y. Sanz et F. Toldra, PURIFICATION AND CHARACTERIZATION OF AN AMINOPEPTIDASE FROM LACTOBACILLUS-SAKE, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1552-1558
Authors:
TOLDRA F
FALKOUS G
FLORES M
MANTLE D
Citation: F. Toldra et al., COMPARISON OF AMINOPEPTIDASE INHIBITION BY AMINO-ACIDS IN HUMAN AND PORCINE SKELETAL-MUSCLE TISSUES IN-VITRO, Comparative biochemistry and physiology. B. Comparative biochemistry, 115(4), 1996, pp. 445-450
Authors:
ROSELL CM
TOLDRA F
Citation: Cm. Rosell et F. Toldra, EFFECT OF MYOGLOBIN ON THE MUSCLE LIPASE SYSTEM, Journal of food biochemistry, 20(2), 1996, pp. 87-92
Authors:
ROSELL CM
TOLDRA F
Citation: Cm. Rosell et F. Toldra, EFFECT OF CURING AGENTS AN M-CALPAIN ACTIVITY THROUGHOUT THE CURING PROCESS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 320-325