Rami Harkouss

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Rami Harkouss, Thierry Astruc, Philippe Gatellier et al. · Food Chemistry · 2014 · 91 citations · Full text

Biochemistry, Lipid Oxidation, Quantitative Study +5

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

Rami Harkouss, Pierre‐Sylvain Mirade, Philippe Gatellier · Meat Science · 2012 · 39 citations · Full text

Animal Physiology, Biochemistry, Dry-cured Ham +8

Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

Rami Harkouss, Cyril Chevarin, Jean-Dominique Daudin et al. · Journal of Food Engineering · 2017 · 20 citations

Water Activity, Engineering, Water Resources +6

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

Rami Harkouss, Hassan Safa, Philippe Gatellier et al. · Food Chemistry · 2013 · 17 citations

Animal Physiology, Mechanobiology, Muscle Function +12