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120篇 您的检索式：作者名="Aristoy M"

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	题名	作者	年代	出处	被引量
1	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
2	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
3	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
4	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
5	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
6	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
7	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
8	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
9	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
10	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
11	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
12	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
13	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
14	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
15	Pattern of muscleproteolytic and lipolytic enzymes from light and heavypigs显示文摘	Toldra F Flores M Aristoy M C	1996	Journal of the Science of Food and Agriculture1996，71，1：	1
16	Peptide generation in the processing of dry-cured ham显示文摘	RODRIGUEZ-NUNEZ E ARISTOY M TOLDRA F	1995	Food Chemistry1995，53，：	1
17	Hydrolysis of alanine oligopeptides by porcine muscle ananyl aminopeptidase显示文摘	FLORES M ARISTOY M C TOLDRá F	1999	Z Lebensm Unters Forsch A1999，208，4：	1
18	Evolution of hydrophobic polypeptides during the ageing of exudative and non- exudative pork meat显示文摘	MOYA V J FLORES M ARISTOY M C	2001	Meat Science2001，57，4：	1
19	Contribution of muscle aminopeptidase to flavor development in dry-cured ham显示文摘	Toira F Aristoy M C Flores M	2000	Food Research International2000，33，：	1
20	Antihyperten- sive 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

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