关注
Fidel Toldra
Fidel Toldra
Instituto de Agroquimica y Tecnologia de Alimentos CSIC
在 iata.csic.es 的电子邮件经过验证
标题
引用次数
引用次数
年份
Proteolysis and lipolysis in flavour development of dry-cured meat products
F Toldra
Meat science 49, S101-S110, 1998
6991998
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham
F Toldrá, M Flores
Critical Reviews in Food Science 38 (4), 331-352, 1998
5501998
Encyclopedia of food and health
B Caballero, P Finglas, F Toldrá
Academic Press, 2015
4832015
Bioactive peptides as natural antioxidants in food products–A review
JM Lorenzo, PES Munekata, B Gómez, FJ Barba, L Mora, ...
Trends in food science & technology 79, 136-147, 2018
4462018
Food analysis by HPLC
LML Nollet, F Toldrá
CRC press, 2012
3892012
Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times
M Flores, CC Grimm, F Toldrá, AM Spanier
Journal of Agricultural and Food Chemistry 45 (6), 2178-2186, 1997
3861997
Innovations in value-addition of edible meat by-products
F Toldrá, MC Aristoy, L Mora, M Reig
Meat science 92 (3), 290-296, 2012
3752012
Dry-cured meat products
F Toldrá
John Wiley & Sons, 2008
3582008
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
A Casaburi, MC Aristoy, S Cavella, R Di Monaco, D Ercolini, F Toldrá, ...
Meat Science 76 (2), 295-307, 2007
3532007
The role of muscle enzymes in dry-cured meat products with different drying conditions
F Toldrá
Trends in Food Science & Technology 17 (4), 164-168, 2006
3522006
Dry-cured ham flavour: enzymatic generation and process influence
F Toldrá, M Flores, Y Sanz
Food chemistry 59 (4), 523-530, 1997
3351997
Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
MC Aristoy, F Toldra
Journal of Agricultural and Food Chemistry 39 (10), 1792-1795, 1991
3131991
Veterinary drug residues in meat: Concerns and rapid methods for detection
M Reig, F Toldrá
Meat science 78 (1-2), 60-67, 2008
2982008
Generation of bioactive peptides during food processing
F Toldrá, M Reig, MC Aristoy, L Mora
Food chemistry 267, 395-404, 2018
2912018
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
F Toldrá, MC Aristoy, M Flores
Food Research International 33 (3-4), 181-185, 2000
2872000
Fermented Meat and Poultry
F Toldrá
Blackwell Publishing, 2007
2832007
Innovations for healthier processed meats
F Toldrá, M Reig
Trends in Food Science & Technology 22 (9), 517-522, 2011
2782011
Handbook of meat processing
F Toldrá
John Wiley & Sons, 2010
2702010
New insights into meat by-product utilization
F Toldrá, L Mora, M Reig
Meat science 120, 54-59, 2016
2612016
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
A Casaburi, R Di Monaco, S Cavella, F Toldrá, D Ercolini, F Villani
Food Microbiology 25 (2), 335-347, 2008
2612008
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