Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Antioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment

Ai Saiga, Soichi Tanabe, Toshihide Nishimura · Journal of Agricultural and Food Chemistry · 2003 · 784 citations

Life Sciences, Biochemistry, Food Science +17

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

Abir Mokni Ghribi, Ines Maklouf Gafsi, Assaâd Sila et al. · Food Chemistry · 2015 · 344 citations

Life Sciences, Biochemistry, Molecular Biology +16

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

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 304 citations

Agriculture, Food Science, Microbiology +17

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Yaqing Xiao, Yingnan Liu, Conggui Chen et al. · Food Research International · 2020 · 233 citations

Agriculture, Food Science, Microbiology +17