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Items: 1 to 20 of 75

1.

Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA.

Meat Sci. 1994;37(2):217-27. doi: 10.1016/0309-1740(94)90082-5.

PMID:
22059496
2.

Proteolysis in biceps femoris during Jinhua ham processing.

Zhao GM, Tian W, Liu YX, Zhou GH, Xu XL, Li MY.

Meat Sci. 2008 May;79(1):39-45. doi: 10.1016/j.meatsci.2007.07.030. Epub 2007 Aug 7.

PMID:
22062596
3.

Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.

Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F.

Meat Sci. 1997 Sep;47(1-2):29-47.

PMID:
22062616
4.

Effects of salt and temperature on proteolysis during ripening of Iberian ham.

Martín L, Córdoba JJ, Antequera T, Timón ML, Ventanas J.

Meat Sci. 1998 Jun;49(2):145-53.

PMID:
22063304
5.

Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging.

Antequera T, Caro A, Rodríguez PG, Pérez T.

Meat Sci. 2007 Jul;76(3):561-7. doi: 10.1016/j.meatsci.2007.01.014. Epub 2007 Feb 6.

PMID:
22061001
6.

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

Pérez-Palacios T, Ruiz J, Barat JM, Aristoy MC, Antequera T.

Meat Sci. 2010 May;85(1):121-6. doi: 10.1016/j.meatsci.2009.12.015. Epub 2009 Dec 13.

PMID:
20374875
7.

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.

Ruiz-Ramírez J, Arnau J, Serra X, Gou P.

Meat Sci. 2006 Feb;72(2):185-94. doi: 10.1016/j.meatsci.2005.06.016. Epub 2005 Aug 24.

PMID:
22061542
8.
9.

Microstructural changes in Teruel dry-cured ham during processing.

Larrea V, Pérez-Munuera I, Hernando I, Quiles A, Llorca E, Lluch MA.

Meat Sci. 2007 Jul;76(3):574-82. doi: 10.1016/j.meatsci.2007.01.013. Epub 2007 Feb 4.

PMID:
22061003
10.

Changes in proteins during the ripening of Spanish dried beef 'Cecina'.

García I, Díez V, Zumalacárregui JM.

Meat Sci. 1997 Aug;46(4):379-85.

PMID:
22062321
11.

Free amino acids and other non-volatile compounds formed during processing of Iberian ham.

Martín L, Antequera T, Ventanas J, Benítez-Donoso R, Córdoba JJ.

Meat Sci. 2001 Dec;59(4):363-8.

PMID:
22062960
12.

Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages.

Ruiz AG, Mariscal C, Soriano A.

Meat Sci. 2007 May;76(1):74-85. doi: 10.1016/j.meatsci.2006.10.015. Epub 2006 Dec 1.

PMID:
22064193
13.
14.

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams.

Luccia AD, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi V, Alviti G, Musso SS.

Meat Sci. 2005 Mar;69(3):479-91. doi: 10.1016/j.meatsci.2004.10.004. Epub 2004 Nov 5.

PMID:
22062987
15.

Changes in intramuscular lipids during ripening of Iberian dry-cured ham.

Martín L, Córdoba JJ, Ventanas J, Antequera T.

Meat Sci. 1999 Feb;51(2):129-34.

PMID:
22061696
16.

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.

Théron L, Chevarin L, Robert N, Dutertre C, Santé-Lhoutellier V.

Meat Sci. 2009 Jun;82(2):272-7. doi: 10.1016/j.meatsci.2009.01.021. Epub 2009 Jan 24.

PMID:
20416738
17.

Biochemical changes during processing of traditional Jinhua ham.

Zhou GH, Zhao GM.

Meat Sci. 2007 Sep;77(1):114-20. doi: 10.1016/j.meatsci.2007.03.028. Epub 2007 Apr 14.

PMID:
22061402
18.

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham.

Rodríguez M, Núñez F, Córdoba JJ, Bermúdez ME, Asensio MA.

J Appl Microbiol. 1998 Nov;85(5):905-12.

19.

Changes in proteins during Teruel dry-cured ham processing.

Larrea V, Hernando I, Quiles A, Lluch MA, Pérez-Munuera I.

Meat Sci. 2006 Nov;74(3):586-93. doi: 10.1016/j.meatsci.2006.05.009. Epub 2006 May 19.

PMID:
22063063
20.

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.

Pérez-Palacios T, Ruiz J, Dewettinck K, Le TT, Antequera T.

Meat Sci. 2010 Mar;84(3):431-6. doi: 10.1016/j.meatsci.2009.09.012. Epub 2009 Oct 3.

PMID:
20374806

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