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Search Results - Pérez-Santaescolástica, C.
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
by
López-Pedrouso, M.
,
Pérez-Santaescolástica, C.
,
Franco, D.
,
Carballo, J.
,
Zapata, C.
,
Lorenzo, J.M.
Published in
Food research international
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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
by
Pérez-Santaescolástica, C.
,
Carballo, J.
,
Fulladosa, E.
,
Garcia-Perez José, V.
,
Benedito, J.
,
Lorenzo, J.M.
Published in
Food research international
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
by
López-Pedrouso, M.
,
Pérez-Santaescolástica, C.
,
Franco, D.
,
Carballo, J.
,
Garcia-Perez, José V.
,
Benedito, J.
,
Zapata, C.
,
Lorenzo, J.M.
Published in
Journal of proteomics
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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
by
Pérez-Santaescolástica, C.
,
Carballo, J.
,
Fulladosa, E.
,
Garcia-Perez, José V.
,
Benedito, J.
,
Lorenzo, J.M.
Published in
Food research international
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
by
López-Pedrouso, M.
,
Pérez-Santaescolástica, C.
,
Franco, D.
,
Fulladosa, E.
,
Carballo, J.
,
Zapata, C.
,
Lorenzo, J.M.
Published in
Food chemistry
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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
by
Pérez-Santaescolástica, C.
,
Carballo, J.
,
Fulladosa, E.
,
Munekata, P.E.S.
,
Bastianello Campagnol, P.C.
,
Gómez, B.
,
Lorenzo, J.M.
Published in
Food research international
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Proteolysis
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Pork Meat - Analysis
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Swine
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