Literature DB >> 19578951

Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs.

M L Stecchini1, M Spaziani, M Del Torre, G Lippe.   

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Year:  2009        PMID： 19578951     DOI： 10.1007/s11259-009-9286-4

Source DB:  PubMed          Journal:  Vet Res Commun        ISSN： 0165-7380            Impact factor:   2.459


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  8 in total

1.  Muscle traits for long matured dried meats.

Authors:  R Virgili; C Schivazappa
Journal:  Meat Sci       Date:  2002-11       Impact factor: 5.209

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

Authors:  Aldo Di Luccia; Gianluca Picariello; Giuseppina Cacace; Andrea Scaloni; Michele Faccia; Vitantonio Liuzzi; Giovanna Alviti; Salvatore Spagna Musso
Journal:  Meat Sci       Date:  2004-11-05       Impact factor: 5.209

3.  Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes.

Authors:  P Hernández; L Zomeño; B Ariño; A Blasco
Journal:  Meat Sci       Date:  2004-03       Impact factor: 5.209

4.  Proteolysis in dry fermented sausages: The effect of selected exogenous proteases.

Authors:  O Díaz; M Fernandez; G D De Fernando; L de la Hoz; J A Ordoñez
Journal:  Meat Sci       Date:  1997-05       Impact factor: 5.209

5.  The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage.

Authors:  Aurora Marco; José Luis Navarro; Mónica Flores
Journal:  Meat Sci       Date:  2006-05-12       Impact factor: 5.209

6.  Cleavage of structural proteins during the assembly of the head of bacteriophage T4.

Authors:  U K Laemmli
Journal:  Nature       Date:  1970-08-15       Impact factor: 49.962

7.  Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles.

Authors:  Massimiliano Spaziani; Manuela Del Torre; Mara Lucia Stecchini
Journal:  Meat Sci       Date:  2008-07-02       Impact factor: 5.209

Review 8.  Changes in the components of dry-fermented sausages during ripening.

Authors:  J A Ordóñez; E M Hierro; J M Bruna; L de la Hoz
Journal:  Crit Rev Food Sci Nutr       Date:  1999-07       Impact factor: 11.176
  8 in total

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