Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

The Chemical Effects of Ultrasound

Kenneth S. Suslick · Scientific American · 1989 · 1K citations

Natural Sciences, Chemistry, Biophysical Chemistry +6

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

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Agriculture, Biochemistry, Food Science +17

Characterization of proteolysis during the ripening of semi-dry fermented sausages

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Agriculture, Biochemistry, Food Science +11

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

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Agriculture, Food Science, Microbiology +17

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

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 296 citations

Agriculture, Food Science, Food Analysis +16