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Article(5)
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Food Analytical Methods(2)
European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
Journal of Food Biochemistry(1)
Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham
ArticleAbstract: A nitrate reductase immobilized system with an oxygen electrode has been developed and optimized toPalabras claves:BIOSENSOR, Dry-cured ham, HPLC, Nitrate, Nitrate reductaseAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopusEffect of curing agents on m-calpain activity throughout the curing process
ArticleAbstract: Curing of ham involves a number of biochemical reactions, mainly related to lipolytic and proteolytiPalabras claves:Cooked ham, Curing process, Dry-cured ham, Enzyme activity, M-Calpain, stabilityAutores:Cristina M. Rosell, Toldrá F.Fuentes:scopusEffect of myoglobin on the muscle lipase system
ArticleAbstract: The effect of different concentrations of myoglobin on the enzyme systems involved in lipid degradatPalabras claves:Autores:Cristina M. Rosell, Toldrá F.Fuentes:scopusMyoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes
ArticleAbstract: The effect of myoglobin content on the activity of different proteolytic systems, lysosomal enzymes,Palabras claves:Aminopeptidases, Calpains, Cathepsins, Inhibition, Muscle proteases, MyoglobinAutores:Cristina M. Rosell, Flores M., Toldrá F.Fuentes:scopusSelective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane
ArticleAbstract: An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinkinPalabras claves:Dry-cured ham, Dry-fermented sausages, Immobilised enzyme system, L-lysine-α-oxidase, lysineAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopus