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263篇 您的检索式：作者名="TOLDRA F"

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	题名	作者	年代	出处	被引量
1	Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs 显示文摘	ROSELL C M TOLDRA F	1998	Journal of the Science of Food and Agriculture1998，76，1：	1
2	Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity显示文摘	Motilva M J Toldra F	1993	Zeitschrift fur Lebensmitteluntersu-chung und-Forschung A (European Food Research and Technology)1993，196，3：	1
3	Optimization of solid phase mieroextraction (SPME) for the analysis of volatile compounds in dry-cured ham显示文摘	GIANELLI M P FLARES M TOLDRA F	2002	J Sci Food Agric2002，82，：	1
4	Cathepsin B, D, H and L activities in the processing of dry-cured ham 显示文摘	Toldra F Rico E Flores J	1993	J Sci Food Agr1993，62，2：	1
5	Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times显示文摘	F-LORES M GRIMM C C TOLDRA F	1997	Journal of Agricultural and Food Chemistry1997，45，6：	1
6	Effect of preripening on microbial and chemical changes in dry ferment sausages显示文摘	Sauz Y Flores J Toldra F	1997	Food Microbiology1997，14，：	1
7	Muscle lipolysis phenomena in the processing of dry-cured ham 显示文摘	Motiva M J Toldra F Nieto P	1993	Food Chemistry1993，，48：	1
8	Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times 显示文摘	FLORES M GRIMM C C TOLDRA F	1997	Journal of Agricultural and Food Chemistry1997，45，6：	1
9	Dry- curedham flavour: enzymatic generation and process influence显示文摘	TOLDRA F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
10	The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham显示文摘	TOLDRA F FLORES M	1998	Critical Reviews in Food Science and Nutrition1998，38，4：	1
11	Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs显示文摘	Lopez-Bote Toldra' F		0，，01：	1
12	Veterinary drug residues in meat: concerns and rapid methods for detection显示文摘	Reig M Toldra F	2008	Meat Science2008，78，1：	1
13	Proteolysis and lipolysis in flavor development of dry-cured meat products 显示文摘	Toldra F	1998	Meat Science1998，49，1：	1
14	Examination of cathepsin B, D,H and L activities in dry-cured hams 显示文摘	TOLDRA F ETHERINGTON D J	1988	Meat Science1988，23，：	1
15	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
16	Effect of pork meat pro- teins on the binding of volatile compounds显示文摘	Perez-juan M Flores M Toldra F	2008	Food Chemistry2008，108，4：	1
17	Contribution of muscle amino peptides to flavour development in dry-cured ham显示文摘	TOLDRA F RICO E FLORES J		0，，：	1
18	Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin 显示文摘	HERNANDEZ P NAVARRO J L TOLDRA F	1999	Meat Science1999，51，：	1
19	Effect of pre-ripening on microbial and chemical changes in dry fermented sausages显示文摘	Sanz Y Flores J Toldra F	1997	Food Microbiology1997，，14：	1
20	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride显示文摘	ALIIqO M GRAU R TOLDRA F	2010	Meat Science2010，86，2：	1

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