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Nutritional composition of dry-cured ham and its role in a healthy diet

Meat science, 2010-04, Vol.84 (4), p.585-593

2010

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Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Meat science, 2010-10, Vol.86 (2), p.331-336

2010

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Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases

Food chemistry, 2007, Vol.102 (2), p.511-515

2007

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Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Meat science, 2009-06, Vol.82 (2), p.241-246

2009

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The role of muscle enzymes in dry-cured meat products with different drying conditions

Trends in food science & technology, 2006-01, Vol.17 (4), p.164-168

Toldra, F

2006

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Proteolysis and lipolysis in flavour development of dry-cured meat products

Meat science, 1998, Vol.49, p.S101-S110

Toldra, F

1998

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Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Meat science, 2008, Vol.78 (1), p.135-142

2008

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Identification of Small Peptides Generated in Spanish Dry-cured Ham

Journal of food science, 2003, Vol.68 (1), p.64-69

2003

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Small peptides released from muscle glycolytic enzymes during dry-cured ham processing

Journal of proteomics, 2011-04, Vol.74 (4), p.442-450

2011

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Proteomic Identification of Actin-Derived Oligopeptides in Dry-Cured Ham

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3613-3619

2007

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Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections

European food research & technology, 2006-03, Vol.222 (5-6), p.658-666

2006

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Dry-cured ham flavour: enzymatic generation and process influence

Food chemistry, 1997-08, Vol.59 (4), p.523-530

1997

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Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

Journal of the science of food and agriculture, 2002-11, Vol.82 (14), p.1703-1709

2002

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

Food research international, 2000-04, Vol.33 (3), p.181-185

2000

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Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham

Journal of food science, 1992-07, Vol.57 (4), p.816-818

1992

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Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

European food research & technology, 2006-03, Vol.222 (5-6), p.509-515

2006

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Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

European food research & technology, 2001-08, Vol.213 (2), p.83-87

2001

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Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1670-1677

2005

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

Journal of the science of food and agriculture, 1993, Vol.62 (2), p.157-161

1993

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Accelerated processing of dry-cured ham. 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Meat science, 2006, Vol.72 (4), p.766-772

2006

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Accelerated processing of dry-cured ham. I. Viability of the use of brine thawing/salting operation

Meat science, 2006, Vol.72 (4), p.757-765

2006

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Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs

Journal of the science of food and agriculture, 1998, Vol.76 (1), p.117-122

1998

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Detection of proteolytic activity in microorganisms isolated from dry-cured ham

Journal of food science, 1992-11, Vol.57 (6), p.1308-1310

1992

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Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

Journal of the science of food and agriculture, 1999-07, Vol.79 (9), p.1147-1154

1999

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Examination of cathepsins B, D, H and L activities in dry-cured hams

Meat science, 1988, Vol.23 (1), p.1-7

1988

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Nutritional composition of dry-cured ham and its role in a healthy diet

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

The role of muscle enzymes in dry-cured meat products with different drying conditions

Proteolysis and lipolysis in flavour development of dry-cured meat products

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Identification of Small Peptides Generated in Spanish Dry-cured Ham

Small peptides released from muscle glycolytic enzymes during dry-cured ham processing

Proteomic Identification of Actin-Derived Oligopeptides in Dry-Cured Ham

Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections

Dry-cured ham flavour: enzymatic generation and process influence

Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

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

Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham

Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents

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

Accelerated processing of dry-cured ham. 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Accelerated processing of dry-cured ham. I. Viability of the use of brine thawing/salting operation

Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs

Detection of proteolytic activity in microorganisms isolated from dry-cured ham

Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

Examination of cathepsins B, D, H and L activities in dry-cured hams

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