Proteolysis and protein oxidation throughout the smoked dry-cured ham process

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

(2020) Inmaculada Gómez et al.   Foods

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

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

Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham

(2018) Marta Gallego et al.   FOOD CHEMISTRY

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

Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham

(2018) Marta Gallego et al.   FOOD RESEARCH INTERNATIONAL

Effects of protein oxidation on the texture and water-holding of meat: a review

(2018) Yulong Bao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

(2018) Xiao Gan et al.   MEAT SCIENCE

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Challenges in the quantitation of naturally generated bioactive peptides in processed meats

(2017) Leticia Mora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham

(2016) Marta Gallego et al.   FOOD CHEMISTRY

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams

(2015) Astrid Fabbro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

(2015) Rami Harkouss et al.   FOOD CHEMISTRY

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

(2015) Carolina Pugliese et al.   MEAT SCIENCE

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

Protein and Lipid Oxidation in Parma Ham during Production

(2012) Glykeria Koutina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

(2012) Rami Harkouss et al.   MEAT SCIENCE

Nutritional pork meat compounds as affected by ham dry-curing

(2012) Nives Marušić et al.   MEAT SCIENCE

Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

(2011) Rubén Garrido et al.   FOOD CONTROL

Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages

(2011) Zhenyu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

(2009) M. Martuscelli et al.   FOOD CHEMISTRY

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

(2009) Trinidad Pérez-Palacios et al.   MEAT SCIENCE