(Q58477806)

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Relations between compositional traits and sensory qualities of French dry-cured ham.

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

HPLC purification and characterization of porcine muscle aminopeptidase B

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Volatile components of dry cured Iberian ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Characterization of lysosomal acid lipase purified from rabbit liver

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Muscle proteinases and meat aging

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Rationalization of aminopeptidase activities in human skeletal muscle soluble extract

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Volatile compounds of dry hams from Iberian pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Specificity of lipoprotein lipase and hepatic lipase toward monoacylglycerols varying in the acyl composition

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Assay of lipase and esterase activities in fresh pork meat and dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Muscle lipolysis phenomena in the processing of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Characterization of hydrolase H, a new muscle protease possessing aminoendopeptidase activity

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Activity of cathepsin D as affected by chemical and physical dry-curing parameters

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Peptide generation in the processing of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Effect of curing agents on m-calpain activity throughout the curing process

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Degradation of myofibrillar proteins by cathepsins B and D

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Availability of essential amino acids in dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Porcine Aminopeptidase Activity as Affected by Curing Agents

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Enzyme generation of free amino acids and its nutritional significance in processed pork meats

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Protein extractability in dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Activities of pork muscle proteases in model cured meat systems

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021

Kinetic and inhibition studies of phospholipase A2 with short-chain substrates and inhibitors

1 reference

https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7

7 January 2021