Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

(2020) Christina Charmpi et al.   FOOD MICROBIOLOGY

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

(2019) Qing Sun et al.   Food and Bioprocess Technology

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

(2019) Chang-Yu Zhou et al.   FOOD CONTROL

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

(2019) Chang-Yu Zhou et al.   FOOD CONTROL

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

(2018) M. López-Pedrouso et al.   FOOD CHEMISTRY

Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour

(2018) Tatyana David-Birman et al.   FOOD HYDROCOLLOIDS

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

(2018) Ricard Bou et al.   MEAT SCIENCE

Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

(2018) Yongxia Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor

(2018) Ji Ma et al.   JOURNAL OF FOOD ENGINEERING

Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

(2018) Binbin Li et al.   MEAT SCIENCE

Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

(2018) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the Profiles of Metabolites Originating from Protein Degradation During Ripening of Dry Cured Ham

(2017) Kristin Fløgstad Degnes et al.   Food and Bioprocess Technology

Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham

(2017) Cristina Schivazappa et al.   FOOD CONTROL

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix) during thermal treatment and storage

(2017) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

(2015) Ana del Olmo et al.   JOURNAL OF FOOD SCIENCE

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

(2013) R. Marino et al.   MEAT SCIENCE

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

(2009) Begonya Marcos et al.   MEAT SCIENCE