Changes in taste compounds of duck during processing

Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

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Agriculture, Food Science, Food Analysis +16

Non-volatile taste components of several commercial mushrooms

Joan-Hwa Yang, Hsiu-Ching Lin, Jeng‐Leun Mau · Food Chemistry · 2001 · 285 citations

Agriculture, Biochemistry, Food Science +13

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

Components contributing to the improvement of meat taste during storage.

Toshihide Nishimura, Mee Ra Rhue, Akihiro OKITANI et al. · Agricultural and Biological Chemistry · 1988 · 188 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Taste compounds in chorizo and their changes during ripening

Javier Mateo, María Concepción Domínguez, María M. Aguirrezábal et al. · Meat Science · 1996 · 151 citations

Agriculture, Biochemistry, Food Science +11