Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins

Jesús R. Requena, Chien‐Chung Chao, Rodney L. Levine et al. · Proceedings of the National Academy of Sciences · 2000 · 412 citations

Engineering, Biochemistry, Bioengineering +14

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

Fidel Toldrá · Trends in Food Science & Technology · 2005 · 249 citations

Agriculture, Biochemistry, Food Science +14

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

Mónica Armenteros, Marina Heinonen, Velimatti Ollilainen et al. · Meat Science · 2009 · 205 citations

Agriculture, Biochemistry, Food Science +11

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · Food Chemistry · 2009 · 197 citations

Agriculture, Dairy Science, Food Science +16

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, J. Ventanas, David Morcuende et al. · Meat Science · 2010 · 172 citations

Agriculture, Food Science, Food Analysis +15