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Free amino acids and other non-volatile compounds formed during processing of Iberian ham
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1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Free amino acids and other non-volatile compounds formed during processing of Iberian ham
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
T Antequera
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
J Ventanas
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
L Martín
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
R Benítez-Donoso
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
J J Córdoba
series ordinal
5
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 December 2001
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
number of pages
6
1 reference
based on heuristic
inferred from page(s)
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
59
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
363-368
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
Lipid oxidative changes in the processing of Iberian pig hams
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Relations between compositional traits and sensory qualities of French dry-cured ham.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Evolution of free amino acids and amines during ripening of Iberian cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Volatile components of dry cured Iberian ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Feedback Inhibition of Porcine Muscle Alanyl and Arginyl Aminopeptidases in Cured Meat Products
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
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
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Sensory characteristics of Iberian ham: influence of processing time and slice location
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Dry cured Iberian ham non-volatile components as affected by the length of the curing process
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Peptide generation in the processing of dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Proteolysis and lipolysis in flavour development of dry-cured meat products
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Separation of phenylthiocarbamyl amino acids by high-performance liquid chromatography on Spherisob octadecylsilane columns
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900088-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(01)00088-2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed publication ID
22062960
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22062960
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062960%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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