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146篇 您的检索式：作者名="ARISTOY"

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	题名	作者	年代	出处	被引量
1	Availability of essential amino acids in dry-cured ham显示文摘	Fidel Toldrá MaríA-Concepción Aristoy	1993	International Journal of Food Sciences and Nutrition1993，，3：	1
2	Nitrogen compounds as potential biochemical markers of pork meat quality 显示文摘	Flores M Moya V Aristoy M Toldr6 F	2000	Food Chemistry2000，69，4：	1
3	Identificationof small peptides generated in spanish dry-cured ham显示文摘	SENTANDREU M A STOEVA S ARISTOY M C	2003	Journal ofFood Science2003，68，1：	1
4	Identification of small peptides generated in Spanish dry-cured ham 显示文摘	Sentandreu M A Stoeva S Aristoy M C	2003	Journal of Food Science2003，68，1：	1
5	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomices hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y ARISTOY M C	2006	Meat Science2006，，72：	1
6	Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham显示文摘	M. Flores M.C. Aristoy T. Antequera J.M. Barat F. Toldrá	2011	Food Microbiology2011，，2：	1
7	Purification and Identification of antihypertensive peptides in Spanish dry-cured ham显示文摘	Elizabeth Escudero Leticia Mora Paul D. Fraser María-Concepción Aristoy Keizo Arihara Fidel Toldrá	2012	Journal of Proteomics2012，，：	1
8	Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams显示文摘	M. Flores M.C. Aristoy T. Antequera J.M. Barat F. Toldrá	2009	Meat Science2009，，2：	1
9	Peptide generation in the processing of dry-cured ham显示文摘	Rodriguez-Nune E Maria-Concepcion Aristoy	1995	Food chemistry1995，53，：	1
10	Nitrogen compounds as potential biochemical markers of pork meat quality 显示文摘	Flore M Moya VJ Aristoy MC	2000	Food chemistry2000，69，：	1
11	Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham显示文摘	TOLDRA F ARISTOY M C PART C	1992	Journal of Food Science1992，57，4：	1
12	Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham显示文摘	Escudero E Aristoy M C Nishimura H	2012	Meat science2012，91，3：	1
13	A simple,fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants显示文摘	M C Aristoy	2004	Food Chemistry2004，84，：	1
14	Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaC1 by other chloride salts显示文摘	ARMENTEROS M ARISTOY M C BARAT J M	2012	Meat Science2012，90，2：	1
15	Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Drycured Ham显示文摘	Toldra F Aristoy M C Part C		0，，04：	1
16	Characterization of spanish orange juice for variables used in purity control显示文摘	ARISTOY M C ORLANDO L NAVARRO J L	1989	J Agric Food Chem1989，37，：	1
17	Contribution of muscleaminopeptidases to flavor development in dry-cured ham显示文摘	Toldra F Aristoy AC Flores M	2000	FoodRes Int2000，33，34：	1
18	Peptide generation in the processing of dry - cured ham 显示文摘	Eugenio Rodriguez Nunez Maria - Conception Aristoy and Fidel Toldra	1995	Food Chemistry1995，，53：	1
19	Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii 显示文摘	Bolumar T Sanz Y Aristoy M C	2003	International Journal of Food Microbiology2003，86，12：	1
20	Peptide generation in the processing of dry-cured ham显示文摘	RODRIGUFI N E ARISTOY M C TOLDRA F	1995	Food Chemistry1995，53，：	1

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