Proteolytic activity of Lactobacillus strains isolated from dryfermented sausages on muscle sarcoplasmic proteins

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

Frank Church, Harold E. Swaisgood, David H. Porter et al. · Journal of Dairy Science · 1983 · 1.5K citations · Full text

Agriculture, Biochemistry, Food Science +12

Bacterial starter cultures for meat fermentation

Marta Hugas, J.M. Monfort · Food Chemistry · 1997 · 274 citations

Agriculture, Food Science, Microbiology +14

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

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 · 246 citations

Agriculture, Animal Sciences, Food Science +15