-
1
-
-
11444259281
-
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams
-
Di Luccia, A.; Picariello, G.; Cacace, G.; Scaloni, A.; Faccia, M.; Liuzzi, V.; Alviti, G.; Musso, S. S. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams. Meat Sci. 2005, 69 (3), 479-1191
-
(2005)
Meat Sci.
, vol.69
, Issue.3
, pp. 479-1191
-
-
Di Luccia, A.1
Picariello, G.2
Cacace, G.3
Scaloni, A.4
Faccia, M.5
Liuzzi, V.6
Alviti, G.7
Musso, S.S.8
-
2
-
-
0032064706
-
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham
-
(2) Toldrá, F.; Flores, M. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Crit. Rev. Food Sci. Nutr. 1998, 38 (4), 331-352. (Pubitemid 128354934)
-
(1998)
Critical Reviews in Food Science and Nutrition
, vol.38
, Issue.4
, pp. 331-352
-
-
Toldra, F.1
Flores, M.2
-
3
-
-
33744551989
-
Effects of muscle proteases, endogenous protease inhibitors and myofibril fragmentation on postmortem aging of goat meat
-
DOI 10.1111/j.1745-4514.2006.00066.x
-
(3) Nagaraj, N. S.; Santhanam, K. Effects of muscle proteases, endogenous protease inhibitors and myofibril fragmentation on postmortem aging of goat meat. J. Food Biochem. 2006, 30 (3), 269-291. (Pubitemid 43813688)
-
(2006)
Journal of Food Biochemistry
, vol.30
, Issue.3
, pp. 269-291
-
-
Nagaraj, N.S.1
Santhanam, K.2
-
4
-
-
0242523052
-
Postmortem proteome changes of porcine muscle related to tenderness
-
Lametsch, R.; Karlsson, A.; Rosenvold, K.; Andersen, H. J.; Roepstorff, P.; Bendixen, E. Postmortem proteome changes of porcine muscle related to tenderness. J. Agric. Food Chem. 2003, 51 (24), 6992-6997.
-
(2003)
J. Agric. Food Chem.
, vol.51
, Issue.24
, pp. 6992-6997
-
-
Lametsch, R.1
Karlsson, A.2
Rosenvold, K.3
Andersen, H.J.4
Roepstorff, P.5
Bendixen, E.6
-
5
-
-
0036986447
-
Role of muscle endopeptidases and their inhibitors in meat tenderness
-
DOI 10.1016/S0924-2244(02)00188-7, PII S0924224402001887
-
(5) Sentandreu, M. A.; Coulis, G.; Ouali, A. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends Food Sci. Technol. 2002, 13 (12), 400-421. (Pubitemid 36178116)
-
(2002)
Trends in Food Science and Technology
, vol.13
, Issue.12
, pp. 398-419
-
-
Sentandreu, M.A.1
Coulis, G.2
Ouali, A.3
-
6
-
-
0034120834
-
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
-
DOI 10.1016/S0963-9969(00)00032-6, PII S0963996900000326
-
(6) Toldrá, F.; Aristoy, M. C.; Flores, M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Res. Int. 2000, 33 (3-4), 181-185. (Pubitemid 30308694)
-
(2000)
Food Research International
, vol.33
, Issue.3-4
, pp. 181-185
-
-
Toldra, F.1
Aristoy, M.-C.2
Flores, M.3
-
7
-
-
0346706011
-
Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
-
DOI 10.1016/S0309-1740(98)00077-1
-
(7) Toldrá, F. Proteolysis and lipolysis in flavour development of drycured meat products. Meat Sci. 1998, 49, S101-S110. (Pubitemid 128122606)
-
(1998)
Meat Science
-
-
Toldra, F.1
-
8
-
-
0030964937
-
Dry-cured ham flavour: Enzymatic generation and process influence
-
DOI 10.1016/S0308-8146(97)00013-7, PII S0308814697000137
-
(8) Toldrá, F.; Flores, M.; Sanz, Y. Dry-cured ham flavour: Enzymatic generation and process influence. Food Chem. 1997, 59 (4), 523-530. (Pubitemid 27197121)
-
(1997)
Food Chemistry
, vol.59
, Issue.4
, pp. 523-530
-
-
Toldra, F.1
Flores, M.2
Sanz, Y.3
-
9
-
-
0036971161
-
Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses
-
DOI 10.1016/S0309-1740(02)00040-2, PII S0309174002000402
-
(9) Fábrega, E.; Manteca, X.; Font, J.; Gispert, M.; Carrion, D.; Velarde, A.; Ruiz-De-La-Torre, J. L.; Diestre, A. Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses. Meat Sci. 2002, 62 (4), 463-472. (Pubitemid 36426649)
-
(2002)
Meat Science
, vol.62
, Issue.4
, pp. 463-472
-
-
Fabrega, E.1
Manteca, X.2
Font, J.3
Gispert, M.4
Carrion, D.5
Velarde, A.6
Ruiz-De-La-Torre, J.L.7
Diestre, A.8
-
10
-
-
0037032286
-
Rapid time-resolved immunofluorometric assay for the measurement of creatine kinase in serum and whole blood samples
-
DOI 10.1021/jf025629v
-
(10) Tuomola, M.; Vainio, J.; Lovgren, T. Rapid time-resolved immunofluorometric assay for the measurement of creatine kinase in serum and whole blood samples. J. Agric. Food Chem. 2002, .50 (23), 6659-6662. (Pubitemid 35253153)
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.23
, pp. 6659-6662
-
-
Tuomola, M.1
Vainio, J.2
Lovgren, T.3
-
11
-
-
54949138481
-
Implications of skeletal muscle creatine kinase to meat quality
-
Daroit, D. J.; Brandelli, A. Implications of skeletal muscle creatine kinase to meat quality. J. Anim. Feed Sci. 2008, 17 (3), 285-294.
-
(2008)
J. Anim. Feed Sci.
, vol.17
, Issue.3
, pp. 285-294
-
-
Daroit, D.J.1
Brandelli, A.2
-
12
-
-
23844462498
-
Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates
-
DOI 10.1016/j.meatsci.2005.04.034, PII S0309174005001828
-
(12) Ryu, Y. C.; Choi, Y. M.; Kim, B. G Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates. Meat Sci. 2005, 71 (3), 522-529. (Pubitemid 41168472)
-
(2005)
Meat Science
, vol.71
, Issue.3
, pp. 522-529
-
-
Ryu, Y.C.1
Choi, Y.M.2
Kim, B.C.3
-
13
-
-
34250670413
-
Identification of pork quality parameters by proteomics
-
van de Wiel, D. F. M.; Zhang, W. L. Identification of pork quality parameters by proteomics. Meat Sci. 2001, 77 (1), 46-54.
-
(2001)
Meat Sci.
, vol.77
, Issue.1
, pp. 46-54
-
-
Van De Wiel, D.F.M.1
Zhang, W.L.2
-
14
-
-
33645976443
-
Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: Implications on meat color development
-
Sayd, T.; Morzel, M.; Chambon, C.; Franck, M.; Figwer, P.; Larzul, C.; Le Roy, P.; Monin, G.; Cherel, P.; Laville, E. Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: Implications on meat color development. J. Agric, Food Chem. 2006, 54 (7), 2732-2737.
-
(2006)
J. Agric, Food Chem.
, vol.54
, Issue.7
, pp. 2732-2737
-
-
Sayd, T.1
Morzel, M.2
Chambon, C.3
Franck, M.4
Figwer, P.5
Larzul, C.6
Le Roy, P.7
Monin, G.8
Cherel, P.9
Laville, E.10
-
15
-
-
0032726102
-
Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish
-
(15) Toyohara, M.; Murata, M.; Ando, M.; Kubota, S.; Sakaguchi, M.; Toyohara, H. Texture changes associated with insolubilization of sarcoplasmic proteins curing salt-vinegar curing offish. J. Food Sci, 1999, 64 (5), 804-807. (Pubitemid 29536845)
-
(1999)
Journal of Food Science
, vol.64
, Issue.5
, pp. 804-807
-
-
Toyohara, M.1
Murata, M.2
Ando, M.3
Kubota, S.4
Sakaguchi, M.5
Toyohara, H.6
-
16
-
-
56149116038
-
Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)
-
Godiksen, H.; Morzel, M.; Hyldig, G.; Jessen, F. Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss). Food Chem. 2009, 113 (4), 889-896.
-
(2009)
Food Chem.
, vol.113
, Issue.4
, pp. 889-896
-
-
Godiksen, H.1
Morzel, M.2
Hyldig, G.3
Jessen, F.4
-
17
-
-
17144459455
-
Separation and identification of sarcoplasmic proteins from hams from three white pig crosses containing Duroc
-
(17) Pérez, A. S.; Ruiz, A. G.; Contreras, C. M.; Ibanez, M. D. C. Separation and identification of sarcoplasmic proteins from hams from three white pig crosses containing Duroc. Eur. Food Res. Technol. 2003, 216 (3), 193-198. (Pubitemid 38350119)
-
(2003)
European Food Research and Technology
, vol.216
, Issue.3
, pp. 193-198
-
-
Perez, A.S.1
Ruiz, A.G.2
Contreras, C.M.3
Ibanez, M.D.C.4
-
18
-
-
33644914704
-
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis
-
Picariello, G.; De Martino, A.; Mamone, G.; Ferranti, P.; Addeo, F.; Faceia, M.; SpagnaMusso, S.; Di Luccia, A. Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis. J. Chromatogr., B: Anal. Tech-nol. Biomed. Life Sci. 2006, 833 (1), 101-108.
-
(2006)
J. Chromatogr., B: Anal. Tech-nol. Biomed. Life Sci.
, vol.833
, Issue.1
, pp. 101-108
-
-
Picariello, G.1
De Martino, A.2
Mamone, G.3
Ferranti, P.4
Addeo, F.5
Faceia, M.6
Spagnamusso, S.7
Di Luccia, A.8
-
19
-
-
34249341198
-
Proteomic identification of actin-derived oligopeptides in dry-cured ham
-
Sentandreu, M. A.; Armenteros, M.; Calvete, J. J.; Ouali, A.; Aristoy, M. C.; Toldrá, F. Proteomic identification of actin-derived oligopeptides in dry-cured ham. J. Agric. Food Chem. 2001, 55 (9), 3613-3619.
-
(2001)
J. Agric. Food Chem.
, vol.55
, Issue.9
, pp. 3613-3619
-
-
Sentandreu, M.A.1
Armenteros, M.2
Calvete, J.J.3
Ouali, A.4
Aristoy, M.C.5
Toldrá, F.6
-
20
-
-
0037207445
-
Identification and significance of the N-terminal part of swine pyruvate kinase in aged parma hams
-
DOI 10.1016/S0309-1740(02)00053-0, PII S0309174002000530
-
(20) Sforza, S.; Boni, M.; Ruozi, R.; Virgili, R.; Marchelli, R. Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hams. Meat Sci, 2003, 63 (1), 57-61. (Pubitemid 36426665)
-
(2003)
Meat Science
, vol.63
, Issue.1
, pp. 57-61
-
-
Sforza, S.1
Boni, M.2
Ruozi, R.3
Virgili, R.4
Marchelli, R.5
-
21
-
-
0036823125
-
Characterization of proteolysis during the ripening of semi-dry fermented sausages
-
DOI 10.1016/S0309-1740(01)00248-0, PII S0309174001002480
-
(21) Hughes, M. C.; Kerry, J. P.; Arendt, E. K.; Kenneally, P. M.; McSweeney, P. L. H.; O'Neill, E. E. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 2002, 62(2), 205-216. (Pubitemid 36426620)
-
(2002)
Meat Science
, vol.62
, Issue.2
, pp. 205-216
-
-
Hughes, M.C.1
Kerry, J.P.2
Arendt, E.K.3
Kenneally, P.M.4
McSweeney, P.L.H.5
O'Neill, E.E.6
-
22
-
-
0034069346
-
Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi
-
Stoeva, S.; Byrne, G E.; Mullen, A. M.; Troy, D. J.; Voelter, W. Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi. Food Chem. 2000, 69 (4), 365-370.
-
(2000)
Food Chem.
, vol.69
, Issue.4
, pp. 365-370
-
-
Stoeva, S.1
Byrne, G.E.2
Mullen, A.M.3
Troy, D.J.4
Voelter, W.5
-
23
-
-
0036019607
-
Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins
-
DOI 10.1016/S0309-1740(01)00168-1, PII S0309174001001681
-
(23) Farouk, M. M.; Wieliczko, K.; Lim, R.; Turnwald, S.; MacDonald, G. A. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci. 2002, 61 (1), 85-90. (Pubitemid 36426561)
-
(2002)
Meat Science
, vol.61
, Issue.1
, pp. 85-90
-
-
Farouk, M.M.1
Wieliczko, K.2
Lim, R.3
Turnwald, S.4
MacDonald, G.A.5
-
24
-
-
0031033159
-
Protease digestion studies of an equilibrium intermediate in the unfolding of creatine kinase
-
(24) Webb, T.; Jackson, P. J.; Morris, G. E. Protease digestion studies of an equilibrium intermediate in the unfolding of creatine kinase. Biochem. J. 1997, 321, 83-88. (Pubitemid 27032572)
-
(1997)
Biochemical Journal
, vol.321
, Issue.1
, pp. 83-88
-
-
Webb, T.1
Jackson, P.J.2
Morris, G.E.3
-
25
-
-
84867283480
-
Cathepsin B, D, H and L activities in the processing of dry-cured ham
-
Toldrá, F.; Rico, E.; Flores, J. Cathepsin B, D, H and L activities in the processing of dry-cured ham. J. Sci., Food Agric. 1993, 62 (2), 157-161.
-
(1993)
J. Sci., Food Agric.
, vol.62
, Issue.2
, pp. 157-161
-
-
Toldrá, F.1
Rico, E.2
Flores, J.3
-
26
-
-
3242791662
-
Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass (Dicentrarchus labrax L.)
-
Delbarre-Ladrat, C.; Verrez-Bagnis, V.; Noel, J.; Fleurence, J. Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass (Dicentrarchus labrax L.). Food Chem. 2004, 88 (3), 389-395.
-
(2004)
Food Chem.
, vol.88
, Issue.3
, pp. 389-395
-
-
Delbarre-Ladrat, C.1
Verrez-Bagnis, V.2
Noel, J.3
Fleurence, J.4
-
27
-
-
0035025192
-
Identification of glycogen phosphorylase and creatine kinase as calpain substrates in skeletal muscle
-
DOI 10.1016/S1357-2725(01)00012-7, PII S1357272501000127
-
(27) Purintrapiban, J.; Wang, M. C.; Forsberg, N. E. Identification of glycogen Phosphorylase and creatine kinase as calpain substrates in skeletal muscle. Int. J. Biochem. Cell Biol. 2001, 33 (5), 531-540. (Pubitemid 32452179)
-
(2001)
International Journal of Biochemistry and Cell Biology
, vol.33
, Issue.5
, pp. 531-540
-
-
Purintrapiban, J.1
Wang, M.-C.2
Forsberg, N.E.3
-
28
-
-
0028914265
-
Peptide generation in the processing of dry-cured ham
-
Rodríguez-Nuñez, E.; Aristoy, M. C.; Toldrá, F. Peptide generation in the processing of dry-cured ham. Food Chem. 1995, 53 (2), 187-190.
-
(1995)
Food Chem.
, vol.53
, Issue.2
, pp. 187-190
-
-
Rodríguez-Nuñez, E.1
Aristoy, M.C.2
Toldrá, F.3
-
29
-
-
0037281277
-
Identification of small peptides generated in Spanish dry-cured ham
-
(29) Sentandreu, M. A.; Stoeva, S.; Aristoy, M. C.; Laib, K.; Voelter, W.; Toldrá, F. Identification of small peptides generated in Spanish drycured ham. J. Food Sci. 2003, 68 (1), 64-69. (Pubitemid 36238204)
-
(2003)
Journal of Food Science
, vol.68
, Issue.1
, pp. 64-69
-
-
Sentandreu, M.A.1
Stoeva, S.2
Aristoy, M.C.3
Laib, K.4
Voelter, W.5
Toldra, F.6
-
30
-
-
0027742008
-
HPLC purification and characterization of porcine muscle aminopeptidase B
-
DOI 10.1016/0300-9084(93)90040-Y
-
(30) Flores, M.; Aristoy, M. C.; Toldra, F. HPLC purification and characterization of porcine muscle aminopeptidase B. Biochimie 1993, 75(10), 861-867. (Pubitemid 24010936)
-
(1993)
Biochimie
, vol.75
, Issue.10
, pp. 861-867
-
-
Flores, M.1
Aristoy, M.C.2
Toldra, F.3
-
31
-
-
0034389147
-
Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscle
-
Flores, M.; Marina, M.; Toldrá, F. Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscle. Meat Sci. 2000, 56 (3), 247-254.
-
(2000)
Meat Sci.
, vol.56
, Issue.3
, pp. 247-254
-
-
Flores, M.1
Marina, M.2
Toldrá, F.3
-
32
-
-
0037208126
-
Purification and characterization of a novel glutamyl aminopeptidase from chicken meat
-
DOI 10.1016/S0309-1740(02)00175-4, PII S0309174002001754
-
(32) Maehashi, K.; Abe, T.; Yasuhara, T.; Yamasato, K.; Yamamoto, Y.; Udaka, S. Purification and characterization of a novel glutamyl aminopeptidase from chicken, meat. Meat Sci. 2003, 64 (2), 163-168. (Pubitemid 36426745)
-
(2003)
Meat Science
, vol.64
, Issue.2
, pp. 163-168
-
-
Maehashi, K.1
Abe, T.2
Yasuhara, T.3
Yamasato, K.4
Yamamoto, Y.5
Udaka, S.6
-
33
-
-
0019878612
-
Purification and characterization of carboxypeptidase A from rat skeletal muscle
-
Bodwell, J. E.; Meyer, W. L. Purification and characterization of carboxypeptidase A from rat skeletal muscle. Biochemistry 1981, 20 (10), 2767-2777.
-
(1981)
Biochemistry
, vol.20
, Issue.10
, pp. 2767-2777
-
-
Bodwell, J.E.1
Meyer, W.L.2
-
34
-
-
0040491899
-
Separation of cathepsins A and D of skeletal muscle
-
lodice, A. A.; Leong, V.; Weinstock, I. M. Separation of cathepsins A and D of skeletal muscle. Arch. Biochem. Biophys. 1966, 117 (3), 477.
-
(1966)
Arch. Biochem. Biophys.
, vol.117
, Issue.3
, pp. 477
-
-
Lodice, A.A.1
Leong, V.2
Weinstock, I.M.3
|