Pages that link to "Q58662020"
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The following pages link to Evolution of free amino acids and amines during ripening of Iberian cured ham (Q58662020):
Displaying 34 items.
- Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate (Q28208108) (← links)
- Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content (Q30409083) (← links)
- Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates (Q33438815) (← links)
- Quantitation of amino acids and amines in the same matrix by high-performance liquid chromatography, either simultaneously or separately (Q35076416) (← links)
- Biologically active polyamines in beef, pork and meat products: A review (Q37953625) (← links)
- Amino acid sensing in the gastrointestinal tract (Q38032225) (← links)
- Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham (Q42724284) (← links)
- Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes (Q42725067) (← links)
- Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham (Q42725272) (← links)
- Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage (Q42932671) (← links)
- A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS. (Q43213884) (← links)
- Physicochemical and nutritional characteristics of preserved duck egg white (Q43647600) (← links)
- Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami (Q43901132) (← links)
- Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing. (Q44483514) (← links)
- Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham (Q47270757) (← links)
- The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma (Q47397746) (← links)
- Effects of salt and temperature on proteolysis during ripening of Iberian ham (Q47747678) (← links)
- Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins (Q47749715) (← links)
- Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions. (Q53349330) (← links)
- Natural occurrence (Q54132020) (← links)
- Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation (Q57237275) (← links)
- Free amino acids and other non-volatile compounds formed during processing of Iberian ham (Q58661905) (← links)
- Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham (Q58661955) (← links)
- Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening (Q58661965) (← links)
- Dry cured Iberian ham non-volatile components as affected by the length of the curing process (Q61360788) (← links)
- Sensory characteristics of Iberian ham: influence of processing time and slice location (Q61360837) (← links)
- Evolution of volatile aldehydes in Iberian ham matured under different processing conditions (Q82390613) (← links)
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process (Q82400836) (← links)
- Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation (Q82402305) (← links)
- Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale (Q82403503) (← links)
- Proteolysis in biceps femoris during Jinhua ham processing (Q82403721) (← links)
- Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions (Q82407514) (← links)
- Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface (Q82410766) (← links)
- Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages (Q94863098) (← links)