M‐Concepción Aristoy

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

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Fidel Toldrá, M‐Concepción Aristoy, Mónica Flores · Food Research International · 2000 · 223 citations

Animal Physiology, Biochemistry, Animal Nutrition +5

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Annalisa Casaburi, M‐Concepción Aristoy, Silvana Cavella et al. · Meat Science · 2007 · 208 citations

Starter Cultures, Food Fermentation, Food Analysis +6

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros, M‐Concepción Aristoy, José Manuel Barat Baviera et al. · Meat Science · 2011 · 155 citations · Full text

Food Chemistry, Sensory Changes, Other Chloride Salts +1

Identification of novel antioxidant peptides generated in Spanish dry-cured ham

Elizabeth Escudero, Leticia Mora, Paul D. Fraser et al. · Food Chemistry · 2012 · 145 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +5