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Results: 1-25 | 26-32
Results: 1-25/32
Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham
Authors: Sentandreu, MA Toldra, F
Citation: Ma. Sentandreu et F. Toldra, Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham, EUR FOOD RE, 213(2), 2001, pp. 83-87
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
Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscle
Authors: Sentandreu, MA Toldra, F
Citation: Ma. Sentandreu et F. Toldra, Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscle, MEAT SCI, 57(1), 2001, pp. 93-103
Dipeptidyl peptidase IV from porcine skeletal muscle: purification and biochemical properties
Authors: Sentandreu, MA Toldra, F
Citation: Ma. Sentandreu et F. Toldra, Dipeptidyl peptidase IV from porcine skeletal muscle: purification and biochemical properties, FOOD CHEM, 75(2), 2001, pp. 159-168
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
Purification and characterization of an X-prolyl-dipeptidyl peptidase fromLactobacillus sakei
Authors: Sanz, Y Toldra, F
Citation: Y. Sanz et F. Toldra, Purification and characterization of an X-prolyl-dipeptidyl peptidase fromLactobacillus sakei, APPL ENVIR, 67(4), 2001, pp. 1815-1820
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
Improved traditional foods for the next century - Foreword and highlights
Authors: Toldra, F Navarro, JL
Citation: F. Toldra et Jl. Navarro, Improved traditional foods for the next century - Foreword and highlights, FOOD RES IN, 33(3-4), 2000, pp. 145-145
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
Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscle
Authors: Flores, M Marina, M Toldra, F
Citation: M. Flores et al., Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscle, MEAT SCI, 56(3), 2000, pp. 247-254
New developments in guaranteeing the optimal sensory quality of meat - Foreword
Authors: Toldra, F Troy, DJ
Citation: F. Toldra et Dj. Troy, New developments in guaranteeing the optimal sensory quality of meat - Foreword, FOOD CHEM, 69(4), 2000, pp. 355-355
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
The use of muscle enzymes as predictors of pork meat quality
Authors: Toldra, F Flores, M
Citation: F. Toldra et M. Flores, The use of muscle enzymes as predictors of pork meat quality, FOOD CHEM, 69(4), 2000, pp. 387-395
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
Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle
Authors: Sentandreu, MA Toldra, F
Citation: Ma. Sentandreu et F. Toldra, Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle, J AGR FOOD, 48(10), 2000, pp. 5014-5022
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
Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig
Authors: Hernandez, P Navarro, J Toldra, F
Citation: P. Hernandez et al., Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig, Z LEBENSM U, 208(2), 1999, pp. 110-115
Lipids of pork meat as affected by various cooking techniques
Authors: Hernandez, P Navarro, JL Toldra, F
Citation: P. Hernandez et al., Lipids of pork meat as affected by various cooking techniques, FOOD SC TEC, 5(6), 1999, pp. 501-508
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham
Authors: Tabilo, G Flores, M Fiszman, SM Toldra, F
Citation: G. Tabilo et al., Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham, MEAT SCI, 51(3), 1999, pp. 255-260
Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin
Authors: Hernandez, P Navarro, JL Toldra, F
Citation: P. Hernandez et al., Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin, MEAT SCI, 51(2), 1999, pp. 123-128
Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities
Authors: Armero, E Barbosa, JA Toldra, F Baselga, M Pla, M
Citation: E. Armero et al., Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities, MEAT SCI, 51(2), 1999, pp. 185-189
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
Risultati: 1-25 | 26-32