Fidel Toldrá

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 370 citations

Food Chemistry, Biomanufacturing, Biochemistry +9

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores, Casey C. Grimm, Fidel Toldrá et al. · Journal of Agricultural and Food Chemistry · 1997 · 259 citations

New insights into meat by-product utilization

Fidel Toldrá, Leticia Mora, Milagro Reig · Meat Science · 2016 · 251 citations · Full text

Nutrition, Meat Packaging, Agricultural Economics +6

The role of muscle enzymes in dry-cured meat products with different drying conditions

Fidel Toldrá · Trends in Food Science & Technology · 2005 · 244 citations

Biochemistry, Physiology, Muscle Enzymes +6

Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

M‐Concepción Aristoy, Fidel Toldrá · Journal of Agricultural and Food Chemistry · 1991 · 243 citations

Food Analysis, Deproteinization Techniques, Altmetric Attention Score +26