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

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

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Role of muscle endopeptidases and their inhibitors in meat tenderness

Miguel Ángel Sentandreu, Gérald Coulis, A. Ouali · Trends in Food Science & Technology · 2002 · 363 citations

Agriculture, Food Science, Enzymology Of Foods +12

Encyclopedia of meat sciences

Choice Reviews Online · 2005 · 320 citations

Agriculture, Animal Sciences, Food Science +12

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

Fidel Toldrá, M‐Concepción Aristoy, Mónica Flores · Food Research International · 2000 · 226 citations

Agriculture, Biochemistry, Food Science +14

Dry-cured ham flavour: enzymatic generation and process influence

Fidel Toldrá, Mónica Flores, Yolanda Sanz · Food Chemistry · 1997 · 222 citations

Agriculture, Biochemistry, Food Science +15