Creatine and creatinine evolution during the processing of dry-cured ham

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

Examination of cathepsins B, D, H and L activities in dry-cured hams

Fidel Toldrá, David J. Etherington · Meat Science · 1988 · 151 citations

Food Chemistry, Animal Physiology, Biochemistry +11

Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

A.I. Andrés, Ramón Cava, J. Ventanas et al. · Food Chemistry · 2003 · 148 citations

Lipid Oxidative Changes, Biochemistry, Food Quality +9

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

E. Blesa, M. Aliño, Raúl Grau et al. · Meat Science · 2007 · 113 citations

Food Chemistry, Other Salts, Dry-cured Ham +3

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

Leticia Mora, Miguel Ángel Sentandreu, Fidel Toldrá · Meat Science · 2007 · 106 citations

Animal Physiology, Energy Metabolism, Muscle Function +9