Izaskun Zalacain

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

Izaskun Zalacain, M. J. Zapelena, Icíar Astiasarán et al. · Meat Science · 1995 · 61 citations

Food Chemistry, Biosynthesis, Engineering +10

Addition of a Neutral Proteinase from<i>Bacillus</i><i>subtilis</i>(Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development

M. J. Zapelena, Izaskun Zalacain, María-Paz De Peña et al. · Journal of Agricultural and Food Chemistry · 1997 · 33 citations

Food Analysis, Bacteriology, Neutral Proteinase +19

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage

Izaskun Zalacain, M. J. Zapelena, Icíar Astiasarán et al. · Meat Science · 1996 · 30 citations

Food Chemistry, Food Fermentation, Candida Cylindracea +6

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis

Izaskun Zalacain, M. J. Zapelena, María-Paz De Peña et al. · Meat Science · 1997 · 28 citations

Food Chemistry, Sausages Elaboration, Food Fermentation +8

Effect of the Addition of a Neutral Proteinase from <i>Bacillus subtilis</i> (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

M. J. Zapelena, Izaskun Zalacain, María-Paz De Peña et al. · Journal of Agricultural and Food Chemistry · 1997 · 18 citations

Novo Nordisk, Neutral Proteinase, Food Chemistry +18