Free amino acids and proteolysis involved in ‘salchichon’ processing

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Food Chemistry, Starter Cultures, Food Fermentation +8

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

Taste compounds in chorizo and their changes during ripening

Javier Mateo, María Concepción Domínguez, María M. Aguirrezábal et al. · Meat Science · 1996 · 150 citations

Sensory Science, Taste Compounds, Ripening +1

CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING

Noël Dierick, Philippe Vandekerckhove, O. DEMEYER · Journal of Food Science · 1974 · 141 citations

Nutrition, Starter Culture, In Vitro Fermentation +12

Evolution of free amino acids and amines during ripening of Iberian cured ham

Juan J. Córdoba, Teresa Antequera, J. Ventanas et al. · Journal of Agricultural and Food Chemistry · 1994 · 138 citations

Food Chemistry, Agricultural Chemistry, Free Amino Acids +11