Bibliografía Proteolisis, volátiles, aminoácidos, aminas y Lipolisis Pág. 2 (IR A Página 1)

Prot-251 A. Carrapiso,  J. Ventanas, C. García 2002

Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace

J. Agric. Food Chem. 50, 1996-2000
Prot-252 Søren M. Madsen, Hans Christian Beck, Peter Ravn, Astrid Vrang, Anne Maria Hansen, and Hans Israelsen 2002 Cloning and Inactivation of a Branched-Chain-Amino-Acid Aminotransferase Gene from Staphylococcus carnosus and Characterization of the Enzyme Appl. Environ. Microbiol. 68: 4007-4014
Prot-253 Wim J. M. Engels, Arno C. Alting, Marjoleine M. T. G. Arntz, Harry Gruppen, Alfons G. J. Voragen, Gerrit Smit and Servaas Visser 2000 Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids Int. Dairy J. 10 (7), 443-452
Prot-254 Carmen Lapadatescu, Christian Giniès, Jean-Luc Le Quéré, and Pascal Bonnarme 2000 Novel Scheme for Biosynthesis of Aryl Metabolites from L-Phenylalanine in the Fungus Bjerkandera adusta Appl. Environ. Microbiol. 66:1517-1522
Prot-255 Masja N. Nierop Groot and Jan A. M. de Bont 1998 Conversion of Phenylalanine to Benzaldehyde Initiated by an Aminotransferase in Lactobacillus plantarum Appl. Environ. Microbiol. . 64:3009-3013
Prot-256 J. Richard Dickinson, Scott J. Harrison, Jenny A. Dickinson, and Michael J. E. Hewlins 2000
An Investigation of the Metabolism of Isoleucine to Active Amyl Alcohol in Saccharomyces cerevisiae
J. Biol. Chem. 275: 10937-10942
Prot-257 J. Richard Dickinson, Scott J. Harrison, and Michael J. E. Hewlins 1998
An Investigation of the Metabolism of Valine to Isobutyl Alcohol in Saccharomyces cerevisiae
J. Biol. Chem. 273: 25751-25756
Prot-258 A. V. Gerasimov 2001 Aroma-Forming Substances from a Culture of the Mold Fungus Penicillium roqueforti Grown on Curd Applied Biochemistry and Microbiology 37(5): 528-533
Prot-259 A. G. Williams, J. Noble, J. Tammam, D. Lloyd and J. M. Banks 2002 Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese International Dairy Journal 12 (10), 841-852
Prot-260 Larroche, C. / Besson, I. / Gros, J.-B. 1999 High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans Process Biochemistry 34, 667-674
Prot-261 Hansen, E.B. 2002 Commercial bacterial starter cultures for fermented foods of the future International Journal of Food Microbiology 78, 119-131
Prot-262 Alasdair Sides, Kevin Robards and Stuart Helliwell 2000 Developments in extraction techniques and their application to analysis of volatiles in foods TrAC Trends in Analytical Chemistry 19 (5), 322-329
Prot-263 Paul L.H. MCSWEENEY, Maria José SOUSA


Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

Lait 80, 293–324

Prot-264 S. Gummalla and J. R. Broadbent 2001

Tyrosine and Phenylalanine Catabolism by Lactobacillus Cheese Flavor Adjuncts (Resumen)

J. Dairy Sci. 84:1011-1019
Prot-265 A. Kieronczyk, S. Skeie, K. Olsen and T. Langsrud 2001 Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese International Dairy Journal 11, 217-224
Prot-266 Abdeltif Amrane, Florence Plihon and Yves Prigent 1999 Proton transfer in relation to growth of Geotrichum candidum and Penicillium camemberti in synthetic liquid media Enzyme and Microbial Technology 24 (8-9), 561-568
Prot-267 M. Carmen Martínez-Cuesta, Pilar Fernández de Palencia, Teresa Requena and Carmen Peláez 2001 Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese International Dairy Journal 11 (8), 577-585
Prot-268 Céline Larrouture-Thiveyrat, Myriam Pepin, Sabine Leroy-Sétrin and Marie-Christine Montel 2003 Effect of Carnobacterium piscicola on aroma formation in sausage mince Meat Sci :423-426
Prot-269 G. S. Murugesan, J. Angayarkanni and K. Swaminathan 2002 Effect of tea fungal enzymes on the quality of black tea, Food Chem. 79: 411-417
Prot-270 D. Stark, D. Zala, T. Munch, B. Sonnleitner, I. W. Marison and U. von Stockar 2003 Inhibition aspects of the bioconversion of -phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae Enzyme and Microbial Technology 32 (2), 212-223
Prot-271 Sandro Germano, Ashok Pandey, Clarice A. Osaku, Saul N. Rocha and Carlos R. Soccol 2003 Characterization and stability of proteases from Penicillium sp. produced by solid-state fermentation Enzyme and Microbial Technology 32 (2), 246-251
Prot-272 Elizabeth M. Ellis 2002 Microbial aldo-keto reductases FEMS Microbiol. Lettr. 216:123-131
Prot-273 P. Morales, P. Gaya, M. Medina, M. Nuñez 2002 Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains Lettr.Appl. Microbiol. 35: 518-522
Prot-274 Céline Larrouture-Thiveyrat and Marie-Christine Montel 2003 Effects of environmental factors on leucine catabolism by Carnobacterium piscicola Int. J. Fopod. Microbiol. 81: 177-184
Prot-275 Tomás Bolumar, Yolanda Sanz, M.-Concepción Aristoy, and Fidel Toldrá   Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii Appl. Environ. Microbiol. 2003. 69: 227-232.
Prot-276 José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, Donald S. Mottram, Manuela Fernández and Juan A. Ordóñez 2003 Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages Int. J. Food Microbiol. 85:111-125
Prot-276 J. A. García-Garrido, R. Quiles-Zafra, J. Tapiador and M. D. Luque de Castro 1999 Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture Food Chemistry, 67: 423-427
Prot-277 Keum Taek Hwang 1999 Hydrocarbons detected in irradiated pork, bacon and ham Food Research International, 32: 389-394
Prot-278 G. Tabilo, M. Flores, S. M. Fiszman and F. Toldrá 1999 Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham Meat Science, 51: 255-260
Prot-279 L. Martín, J. J. Córdoba, J. Ventanas and T. Antequera 1999 Changes in intramuscular lipids during ripening of Iberian dry-cured ham Meat Science, 51: 129-134
Prot-280 S. Bañón, J. M. Cayuela, M. V. Granados and M. D. Garrido 1999 Pre-cure freezing affects proteolysis in dry-cured hams Meat Science, 51: 11-16
Prot-281 J. Ruiz, J. Ventanas, R. Cava, M. L. Timón and C. García 1999 Sensory characteristics of Iberian ham: influence of processing time and slice location Food Research International, 31: 53-58
Lipo-10 C. Coutron-Gambotti and G. Gandemer 1999 Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing Food Chemistry, 64: 95-101
Prot-281 A. I. Andrés, R. Cava and J. Ruiz 2002 Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device Journal of Chromatography A, 963:83-88
Prot-282 Elena Muriel, Jorge Ruiz, Jesús Ventanas and Teresa Antequera 2002 Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles Food Chemistry, 78: 219-225
Prot-283 Ramón Cava, Mario Estévez, Jorge Ruiz and David Morcuende 2003 Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight Meat Science, 63: 533-541
Prot-284 Kenji Maehashi, Takako Abe, Tadasu Yasuhara, Kazuhide Yamasato, Yasushi Yamamoto and Shigezo Udaka 2003 Purification and characterization of a novel glutamyl aminopeptidase from chicken meat Meat Sci. 64: 163-168
Prot-285 Soottawat Benjakul and Wonnop Visessanguan 2003 Transglutaminase-mediated setting in bigeye snapper Surimi Food Res. Int. 36: 253-266
Prot-286 J. Flanagan, Y. Gunning and R. J. FitzGerald 2003 Effect of cross-linking with transglutaminase on the heat stability and some functional characteristics of sodium caseinate Food Res. Int. 36: 267-274
Prot-287 Z. Pietrasik and A. Jarmoluk 2003 Effect of sodium caseinate and small kappa, Greek-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition Food Res. Int. 36: 285-294
Prot-288 K. Yokoyama, T. Ohtsuka, C. Kuraishi, K. Ono, Y. Kita, T. Arakawa, and D. Ejima 2003 Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase J. Food Sci. 68:
Prot 289 MARÍA J. BENITO, MAR RODRÍGUEZ, MARÍA J. SOSA, ALBERTO MARTÍN, AND JUAN J. CÓRDOBA 2003 Effect of Protease EPg222 Obtained from Penicillium chrysogenum Isolated from Dry-Cured Ham in Pieces of Pork Loins J Agric. Food Chem. 51: 106-111
Prot 290 Danielle E. J. W. Basten, Peter J. T. Dekker, and Peter J. Schaap 2003 Aminopeptidase C of Aspergillus niger Is a Novel Phenylalanine Aminopeptidase Appl. Environ. Microbiol. 2003;69 1246-1250
Prot-291 Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, and Mireille Yvon 2003 Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the
Formation of Cheese Aroma from Amino Acids
Appl. Environ. Microbiol. 2003;69 734-739
Prot-292 M. Careri, A. Mangia, G. Barbieri, L. Bolzoni, R. Virgili and G. Parolari 1993 Sensory property relationships to chemical data of Italian-type dry-cured hamSabor por alcoholes y ésteres de cadena corta RAMIFICADOS (methyl-branched volatiles typical of long-matured ham) y por TYR, LYS (ASP). La proteolisis intensa provoca off-taste. Tyr, Lys, buena calidad; Malo Asn; Glu, Asp salado;  Phe, Ile ácido. Olor a curado: alcoholes de 3 y 4 C, metil-ésteres, seguido por tolueno, xyleno y 2-metil pirazina. No está claro hetano, hepteno, heptanal, octanal, metil hexanoato. J. Food Sci. 58: 968-972
Prot-293 Pascal Bonnarme,Lefki Psoni and Henry E. Spinnler 2000 Diversity of L-methionine catabolism pathways in cheese-ripening bacteria. Appl Environ Microbiol. 2000 Dec;66(12):5514-7.
Prot-294 Gunter B. Kohlhaw 2003 Leucine Biosynthesis in Fungi: Entering Metabolism through the Back Door Microbiol. Mol. Biol. Rev. 2003;67 1-15
Prot-295 G. Rollan, G. L. Lorca and G. Font de Valdez 2003 Arginine catabolism and acid tolerance response in Lactobacillus reuteri isolated from sourdough Food Microbiology 20 (3), 313-319
Prot-296 M. A. Sentandreu, G. Coulis and A. Ouali 2003 Role of muscle endopeptidases and their inhibitors in meat tenderness Trends in Food Science & Technology 13 (12),398-419
Prot-297 M.A.Asensio, A.Martín, M.Alonso, R.Acosta and J.J.Córdoba 2003 Potential of fungal starter cultures to control dry-cured ham ripening Proc. II Congreso Mundial del Jamón Curado (en prensa)
Prot-298 Rolf Geisen 1993 Fungal starter cultures for fermented foods: molecular aspects Trends in Food Science & Technol. 4: 251-256
Prot-299 M.J. Benito, J.J. Córdoba, M. Alonso, M.A. Asensio,F. Núñez, 2003 Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins Int. J. Food Microbiol. 89: 155-166
Prot-300 S. -Q. Liu, R. Holland and V. L. Crow 2003 The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination  
Prot-301 Varoujan A. Yaylayan and Luke J. W. Haffenden 2003 Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems Food Chem. 81: 403-409
Prot-302 Buscailhon, S., Berdageue, J.L., Bousset, J., Cornet, M., Gandemer, G., Touraille, C. and Moning, G. 1994 Relations between compositional traits and sensory qualities of french dry-cured ham. Meat Sci. 37: 229-243
Prot-303 Buscailhon, S., Monin, G., Cornet, M., and Bousset, J. 1994 Time-related changes in nitrogen franctions and free amino acids of lean tissue of French dry-cured ham Meat Sci. 37: 449-456
Prot-304 J. Ben Lawlor, Conor M. Delahunty, Jeremiah Sheehan and Martin G. Wilkinson 2003 Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses International Dairy Journal 13 (6), 481-494
Prot-305 Toldrá, F., Aristoy, M.C., Part, C.; Cerveró, C; Rico, E.; Motilva, J.J., and Flores, J. 1992 Muscle and adipose tissue aminopeptidase activities in raw and dry-cured hamEl jamón ofrece condiciones exelentes para las aminopeptidasas. Su actividad muestra una gran estabilidad en el jamón. La Tª óptima es 37ºC ó 45ªC. Activas de 10 a 25ºC. pH óptimo 6,5-7,0, pero activas a 6,0. J. Food Sci. 57: 816-818
Prot-306 C. Söderström, H. Borén, F. Winquist and C. Krantz-Rülcker 2003 Use of an electronic tongue to analyze mold growth in liquid media Int. J. Food Microbiol. 83: 253-261
Prot-307 Toldrá, F.; Cerveró, M.C.; Part, C. 1993 Porcine aminopeptidase activity as affected by curing agentsLa sal es un potente inhibidor de las aminopeptidasas musculares. La aw inferior a 0,95 reduce la actividad de algunas, pero a 0,85-0,90 mantienen de un 10% a un 80% de la actividad. Los nitritios sólo afectan ligeramente a algunas aminopeptidasas. El ascórbico inhibe a algunas. J. Food Sci.; 58: 724-726
Prot-308 Virgili, R.; Parolari, G.; Schivazappa, C.; Soresi Bordini, C.; Borri, M. 1995 Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition J. Food Sci. 60: 1183-1186
Prot-309 Rico, E.; Toldrá, F., and Flores, J. 1990 Activity of cathepsin D as affected by chemical and physical dry-curing parameters Zeitschrift für Lebensmittel Untersuchung und Forschung 191: 20 Citado por Toldrá y col., 1993 Prot-307
Prot-310 Rico, E.; Toldrá, F., and Flores, J. 1991 Effect of dry-curing process parameters on pork muscle cathepsin B, H and L. Zeitschrift für Lebensmittel Untersuchung und Forschung 193: 541 Citado por Toldrá y col., 1993 Prot-307
Prot-311 L. Martín, M. L. Timón, M. J. Petrón, J. Ventanas and T. Antequera 2000 Evolution of volatile aldehydes in Iberian ham matured under different processing conditions Meat Science 54: 333-337
Prot-312 Ana I. Carrapiso, Francisco Bonilla and Carmen García 2003 Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham Meat Science 65: 623-629
Prot-313 Virgili, R. Schivazappa, C., Parolari, G., Bordini, C.S. and Degni, M. 1998 Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured hamUna alta actividad endopeptidasa se asocia al sabor amargo en jamón y se correlaciona con alto contenido en Met, Asp, Ile.WANTED (Miguel A.) Journal of Food Biochemistry 22: 53-63 Citado por Sforza y col., 2001 Prot-80
Prot-314 Berdagué, J.L., Montel, P. Montel, M.C., Talon, R. 1993 Effects of starter cultures on the formation of lavour compounds in dry sausages Meat Science 35, 275-287
Prot-315 López, M. O., de la Hoz, L., Cambero, M. I., Gallardo, E., l, Reglero, G., & Ordoñez, J. A. 1992 Volatile compounds of dry hams from Iberian pigs Meat Science, 31, 267-277
Prot-316 María J. Benito, Mar Rodríguez, Raquel Acosta and Juan J. Córdoba 2003 Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin Meat Science 65: 877-884
Prot-317 Alberto Martín, Juan J. Córdoba, María J. Benito, Emilio Aranda and Miguel A. Asensio 2003 Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins Int. J. Food Microbiol. 84: 327-328
318 J. K. Mugula, T. Sørhaug and L. Stepaniak 2003 Proteolytic activities in togwa, a Tanzanian fermented food International Journal of Food Microbiology 84: 1-12
319 S. Batish, A. Hunter, A. M. Ashby and K. Johnstone 2003 Purification and biochemical characterisation of Psp1, an extracellular protease produced by the oilseed rape pathogen Pyrenopeziza brassicae Physiological and Molecular Plant Pathology 62: 13-20
320 J. -M. Howes, M. C. Wilkinson, R. D. G. Theakston and G. D. Laing 2003 The purification and partial characterisation of two novel metalloproteinases from the venom of the West African carpet viper, Echis ocellatus Toxicon, In Press, Corrected Proof
321 Ricardo Andrade Barata, Milton Hercules Guerra Andrade, Roberta Dias Rodrigues and Ieso Miranda Castro 2002 Purification and characterization of an extracellular trypsin-like protease of Fusarium oxysporum var. lini Journal of Bioscience and Bioengineering 94: 304-308
322 L. O. Sunesen and L. H. Stahnke 2003 Mould starter cultures for dry sausages-selection, application and effects Meat Science 65, 935-948
323 Daniëlle E. J. W. Basten, Peter J. T. Dekker, and Peter J. Schaap 2003 Aminopeptidase C of Aspergillus niger Is a Novel Phenylalanine Aminopeptidase Appl. Environ. Microbiol. 69: 1246-1250
324 N.T. Annan, L. Poll, S. Sefa-Dedeh, W.A. Plahar, M. Jakobsen 2003 Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough J. Appl. Microbiol. 94: 462-474
Prot-325 T. Bintsis, A. Vafopoulou-Mastrojiannaki, E. Litopoulou-Tzanetaki, R.K. Robinson 2003 Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine J. Appl. Microbiol. 95: 68-77
Prot-326 H.H. Jelen 2003 Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites Lett. Appl. Microbiol. 36: 263-267
Prot-327 C. Monnet, M. Nardi, P. Hols, M. Gulea, G. Corrieu, V. Monnet 2003 Regulation of branched-chain amino acid biosynthesis by alpha-acetolactate decarboxylase in Streptococcus thermophilus Lett. Appl. Microbiol. 36: 399-405
Prot-328 Hans C. Beck, Anne M. Hansen and Frants R. Lauritsen 2003 Novel pyrazine metabolites found in polymyxin biosynthesis by Paenibacillus polymyxa FEMS Lett. 220: 67-73
Prot-329 Marie-Claude Jobin and Daniel Grenier 2003 Identification and characterization of four proteases produced by Streptococcus suis FEMS Lett. 220: 113-119
Prot-330 Ekaterina M. Panina, Alexey G. Vitreschak, Andrey A. Mironov and Mikhail S. Gelfand 2003 Regulation of biosynthesis and transport of aromatic amino acids in low-GC Gram-positive bacteria FEMS Lett. 222: 211-220
Prot-331 Scientific Committee on Food 2002 Opinion of the Scientific Committee on Food on chemically defined flavouring substances listed in the EU register Flavouring Group Evaluation 1 (FGE.01): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 actualizar en
Prot-332 Scientific Committee on Food 2002 Opinion of the Scientific Committee on Food on chemically defined flavouring substances listed in the EU register Flavouring Group Evaluation 2 (FGE.02): Branched- and straight-chain aliphatic saturated primary alcohols, aldehydes and related esters of primary alcohols and straight-chain carboxylic acids from chemical groups 1 and 2 actualizar en
Prot-333 Hugo Streekstra 1997 On the safety of Mortierella alpina for the production of food ingredients, such as arachidonic acid J. Biotechnology 56, 153-165
Prot-334 Dariush Norouzian, Azim Akbarzadeh, Davoud Nouri Inanlou, Behroukh Farahmand, Maryam Saleh, Farzaneh Sheikh-ul-Eslam and Javad Vaez 2003 Biotransformation of alcohols to aldehydes by immobilized cells of Saccharomyces cerevisiae PTCC5080 Enzyme and Microbial Technology 33 (2-3), 150-153
Prot-335 TOBIAS HAUCK, FREDI BRU¨HLMANN, AND WILFRIED SCHWAB 2003 4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation by
Zygosaccharomyces rouxii: Effect of the Medium
J. Agric. Food Chem. 51, 4753-4756
Prot-336 Tomás Bolumar, Yolanda Sanz, M-Concepción Aristoy and Fidel Toldrá 2003 Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii Int. J. Food Microbiol. 141-151
Prot-337 Karsten Tjener, Louise H. Stahnke, Lone Andersen and Jan Martinussen 2003 A fermented meat model system for studies of microbial aroma formation Meat Sci. 66, 211-218
Prot-338 B. Herranz, M. Fernández, E. Hierro, J. M. Bruna, J. A. Ordóñez and L. de la Hoz
2003 Use of Lactococcus lactis subsp. cremoris NCDO 763 and small alpha, Greek-ketoglutarate to improve the sensory quality of dry fermented sausages Meat Sci. 66: 151-163
Prot-339 Gow-Chin Yen, Hsing-Chang Chiang, Chi-Hao Wu and Chi-Tai Yeh 2003 The protective effects of Aspergillus candidus metabolites against hydrogen peroxide-induced oxidative damage to Int 407 cells Food Chem. Toxicol. 41: 1561-1567
Prot-340 K. N. Kilcawley, M. G. Wilkinson and P. F. Fox 2002 Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources Enzyme and Microbial Technology 31 (3), 310-320
Prot-341 Liesbeth Rijnen, Mireille Yvon, Richard van Kranenburg, Pascal Courtin, Annette Verheul, Emilie Chambellon and Gerrit Smit 2003 Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese Int. Dairy J. 13 (10), 805-812
Prot-342 J. Ambrosiadis, N. Soultos, A. Abrahim and J. G. Bloukas 2003 Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages Meat Sci. 66, 279-287
Prot-343 M. J. Petron, T. Antequera, E. Muriel, J. F. Tejeda and J. Ventanas 2003 Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham Meat Sci. 66, 295-300
Prot-344 L. O. Sunesen, J. Trihaas and L. H. Stahnke 2003 Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature Meat Sci. 66, 447-456
345 A. Priolo, A. Cornu, S. Prache, M. Krogmann, N. Kondjoyan, D. Micol and J. -L. Berdagué 2003 Fat volatiles tracers of grass feeding in sheep Meat Sci. 66, 475-481
346 C. O. Gill and C. Landers 2003 Microbiological conditions of detained beef carcasses before and after removal of visible contamination Meat Sci. 66, 335-342
347 L. Marilley and M. G. Casey 2004 Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains Int. J. Food Microbiol., 139-159
348 T. van den Tempel and M. Jakobsen
2000 The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu International Dairy Journal 10 (4), 263-270
349 Yvonne F. Collins, Paul L. H. McSweeney and Martin G. Wilkinson 2003 Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge International Dairy Journal 13 (11), 841-866
350 Pelle Thonning Olesen and Louise Heller Stahnke 2003 The influence of precultivation parameters on the catabolism of branched-chain amino acids by Staphylococcus xylosus and Staphylococcus carnosus Food Microbiology 20 (6), 621-629
351 Marta Hugas, M. Garriga and M. T. Aymerich 2003 Functionalty of enterococci in meat products Int. J. Food Microbiol. 88 (2-3), 223-233
352 A. Martín, J.J. Córdoba, F. Núñez, M.J. Benito and M.A. Asensio 2004 Contribution of a selected fungal population to proteolysis on dry-cured ham Int. J. Food Microbiol. 94: 55-66
353 G. Mauriello, A. Casaburi, G. Blaiotta and F. Villani 2004 Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy Meat Science 67 (1), 149-158
354 Dina Petranovic and Ivan Mijakovic 2004 Photometric assay for measuring the intracellular concentration of branched-chain amino acids in bacteria J. Microbiol. Methods 56: 133-136
355 Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, Dominique Le Bars and Mireille Yvon 2004 The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids Int. Dairy J. 14: 227-235
356 I. Besson, C. Creuly, J. B. Gros, C. Larroche 1997

Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans

Appl Microbiol Biotechnol 47: 489-495

357 Baudron, S., Belin, J.M. and Voilley, A. 1991 Main factors affecting headspace analysis of some pyrazines produced by microorganisms J. Agric. Food Chem. 39: 2176-2179
358 Cook, P.E. ?? Fungal ripened meat and meat products En: Fermented meats. 111-129
359 Benjamin Dias and Bart Weimer 1998 Conversion of Methionine to Thiols by Lactococci, Lactobacilli, and Brevibacteria Appl. Environ. Microbiol. 64: 3320-3326
360 Johansson, G., Berdagué, J.L., Larsson, M., Tran, N. and Borch, E. 1994 Lipolysis, proteolysis and formation of volatile compounds during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures Meat Sci. 38: 203-218
361 Jollivet, J.M. Belin and Y. Vayssier 1993 Comparison of volatile flavor compounds produced by ten strains of Penicillium camemberti Thom J. Dairy Sci 76: 1837-1844
362 Karahadian, C., D.B. Josephson and R.C. Lindsay 1985 Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavor J. Agric. Food Chem. 33: 339-343
363 Kinsella, J.E. and D.H. Hwang 1976 Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor Crit. Rev. Food Sci. Nut. Nov 191-228
364 S. Marín, V. Sanchis, A. J. Ramos and N. Magan 1998 Effect of water activity on hydrolytic enzyme production by Fusarium moniliforme and Fusarium proliferatum during colonisation of maize International Journal of Food Microbiology, 42, 185-194
365 S. Marín, V. Sanchis, F. Arnau, A. J. Ramos and N. Magan 1998 Colonisation and competitiveness of Aspergillus and Penicillium species on maize grain in the presence of Fusarium moniliforme and Fusarium proliferatum International Journal of Food Microbiology, 45: 107-117
366 Hierro, E.; L. Hoz, J.A. Ordóñez 2004 Headspace volatile compounds from salted an occasionally smoked dried meats (cecinas) as affected by animal species Food Chemistry, 85: 649-657
367 Lylia Nini, Louis Sarda, Louis-Claude Comeau, Elisabeth Boitard, Jean-Paul Dubès and Henri Chahinian 2001 Lipase-catalysed hydrolysis of short-chain substrates in solution and in emulsion: a kinetic study Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1534: 34-44
369 Bart A. Smit, Wim J. M. Engels, Martin Alewijn, Gijs T. C. A. Lommerse, Erwin A. H. Kippersluijs, Jan T. M. Wouters, and Gerrit Smit 2004 Chemical Conversion of -Keto Acids in Relation to Flavor Formation in Fermented Foods J. Agric. Food Chem. 52 (5), 1263-1268
370 Karsten Tjener , Louise H. Stahnke , Lone Andersen  and Jan Martinussen 2004 Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time Meat Science, 67, 447-452
371 M-Asunción Durá, Mónica Flores and Fidel Toldrá 2004 Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids Food Chemistry, In Press, Corrected Proof,Available online 14 November 2003
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