Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes

Time-related changes in intramuscular lipids of French dry-cured ham

Solange Buscailhon, G. Gandemer, Gabriel Monin · Meat Science · 1994 · 126 citations

Life Sciences, Biochemistry, Food Science +14

SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING

Daniël Demeyer, J. Hoozee, H. MESDOM · Journal of Food Science · 1974 · 124 citations

Life Sciences, Biochemistry, Food Science +17

PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF

John D. Keller, John Kinsella · Journal of Food Science · 1973 · 122 citations

Agriculture, Biochemistry, Food Science +10

Effects of starter cultures on the biochemical characteristics of French dry sausages

Marie‐Christine Montel, Régine Talòn, Jean‐Louis Berdagué et al. · Meat Science · 1993 · 95 citations

Agriculture, Biochemistry, Food Science +16

Relative Significance of Exogenous and De Novo Synthesized Fatty Acids in the Formation of Rumen Microbial Lipids In Vitro

Daniël Demeyer, C. A. Henderson, R. A. Prins · Applied and Environmental Microbiology · 1978 · 77 citations · Full text

Life Sciences, Biochemistry, Lipid Biochemistry +14