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77篇 您的检索式：作者名="TOLDR M"

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	题名	作者	年代	出处	被引量
1	Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation 显示文摘	Pérez-Juan M Flores M Toldrá F	2007	Food Chemistry2007，105，3：	1
2	Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin显示文摘	Marco Campus Mónica Flores Antonio Martinez Fidel Toldrá	2008	Meat Science2008，，4：	1
3	Optimisation of solid phase microextraction for the analysis of volatile compounds in drycured ham显示文摘	GIANELLI M P FOLRES M TOLDRE F	2002	J Sci Food Agric2002，82，：	1
4	Bioactive peptides generated from meat industry by-products显示文摘	MORA L REIG M TOLDRF	2014	Food Research International2014，65，：	1
5	Effect of pork meat proteins on the binding of volatile compounds 显示文摘	Pérez-Juan M Flores M Toldrá F	2008	Food Chemistry2008，108，4：	1
6	Porcine plasma as polyphosphate and caseinate replacer in frankfurters显示文摘	Hurtado S Saguer E Toldr~t M	2012	Meat Science2012，90，3：	1
7	Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds 显示文摘	Gianelli M P Flores M Toldrá F	2003	Journal of Agricultural and Food Chemistry2003，51，23：	1
8	Dry-cured ham flavour: Enzymatic generation and process influence显示文摘	TOLDRá F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
9	Effect of pork meat proteins on the binding of volatile compounds 显示文摘	Pérez-Juan M Flores M Toldrá F	2008	Food Chemistry2008，108，4：	1
10	The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham 显示文摘	Toldrá F Flores M	1998	Critical Reviews in Food Science and Nutrition1998，38，4：	1
11	The use of muscle enzymes as predictors of pork meat quality 显示文摘	Toldr A F Flores M	2000	Food Chemistry2000，69，4：	1
12	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 Toldr F	1997	Journal of Agricultural and Food Chemistry1997，45，6：	1
13	Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavour compounds 显示文摘	Pérez-Juan M Flores M Toldrá F	2006	Journal of Agricultural and Food Chemistry2006，54，13：	1
14	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
15	The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham显示文摘	TOLDR F FLORES M	1998	Crit Rev Food Sci Nutr1998，38，4：	1
16	Binding of aroma compounds by isolated myofibril proteins: effect of protein concentration and conformation 显示文摘	Pérez-Juan M Flores M Toldrá F	2007	Food Chemistry2007，105，3：	1
17	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 Toldrá F	1997	Journal of Agriculture and Food Chemistry1997，45，6：	1
18	New technologies for meat and meat products显示文摘	SMULDERS F J M TOLDR F FLORES J	1992	Audet Tijdschriften1992，182，：	1
19	Peptide generation in the processing of dry-cured ham显示文摘	Eugenio Rodríguez-Nunez Aristoy M C Toldrá F	1995	Food Chemistry1995，53，：	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 TOLDR á F	1997	Journal of Agriculture and Food Chemistry1997，45，：	1

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