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172篇 您的检索式：作者名="TOLDRA M"

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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	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
5	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
6	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
7	Microslructure-function relationships of heat-induced gels of porcine haemoglobin 显示文摘	SALVADOR P TOLDRA M SAGUER E	2009	Food Hydrocolloids2009，23，7：	1
8	Dry- curedham flavour: enzymatic generation and process influence显示文摘	TOLDRA F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
9	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
10	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
11	Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood显示文摘	PARES D TOLDRA M SAGUER	2014	Meat Science2014，96，1：	1
12	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
13	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
14	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
15	Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium显示文摘	ALINO M GRAU R TOLDRA F	2010	Meat Science2010，85，3：	1
16	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
17	Contribution of muscle amino peptidases to flavor development in dry-cured ham显示文摘	TOLDRA F ARISTORY M C FLORES M		0，，33：	1
18	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
19	Physicochemical properties and microbiology of dry-crued loins obtained by partial sodium replacement with potassium, calcium and magnesium显示文摘	ALINO M GRAU R TOLDRA F	2010	Meat Science2010，85，：	1
20	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

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