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

01 Ruiz, J, Ventanas, J., Cava, R. Andrés, A., García, C. 1999 Volatile componunds of dry-cured Iberian ham as affected by the length of the curing process Meat Science, 52: 19-27
02 R Talon, D Walter, MC Montel 1999 Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids Meat Science, 54 1: 41-47
03 JM Bruna, M Fernandez, EM Hierro, JA Ordonez, L De La Hoz 1999 Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages Meat Science, 54 2: 135-145
04 H.J. Andersen and L.L. Hinrichsen 1995 Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies J. Sci. Food Agric. 68: 477-487
05 L Martin, ML Timon, MJ Petron, J Ventanas, T Antequera 2000 Evolution of volatile aldehydes in Iberian ham matured under different procesing conditions Meat Science, 54 4: 333-337
06 García-Garrido, J.A.; Quiles, R. Tapiador, J.; and Luque. M.D. 2000 Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture Meat Science, 56 1: 1-6
07 F.-K. Lucke 2000 Utilization of microbes to process and preserve meat Meat Science, 56 2: 105-115
08 M. Flores, M. Marina, F. Toldra 2000 Purification and characterization of a soluble methionyl -aminopeptidase from porcine skeletal muscle Meat Science, 56 3: 247-254
09 B. Gerelt, Y. Ikeuchi, A. Suzuki 2000 Meat tenderization by proteolytic enzymes after osmotic dehydration Meat Science, 56 3: 311-318
10 Olesen, P.T.; Stahnke, L.H. 2000 The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model mincesCandida utilis produce ésteres y fermenta valina, Ile y Leu, pero no crecieron en los embutidos por un inhibidor del ajo. Meat Science, 56: 357-368
11 M.A. Sentandreu, F. Toldra 2001 Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscle Meat Science, 57 1: 93-103
12 D.L. Hopkins, J.M. Thompson 2001 The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin Meat Science, 57 1: 1-12
13 Montel, M.C., F. Masson y R. Talon 1998 Bacterial Role in Flavour DevelopmentLas bacterias lácticas producen D-láctico y acético. Los estafilococos potencian la lipolisis. Ambos microorganismos pueden producrir aldehidos ramificados y los correspondientes alcoholes y ácidos a partir de los aminoácidos ramificados. Los estafilococos limitan la oxidación de ácidos grasos y la producción de aldehidos y pueden influir en el contenido de ésteres. Meat Sci. 49: S111-S123.
14 Stahnke, L.H. 1994 Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Sci. 38: 39-53
15 Stahnke, L.H. 1995 Dried sausages fermented with Staphylococcus xylosus at different temperatures and different ingredients levels. Part II: Volatile components Resumen Meat Sci. 41: 193-209.
16 Toldrá, F. 1998 Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci. 49: S101-S110.
17 Toldrá, F. y D.J. Etherington 1988 Examination of cathepsins B, D, H and L activities in dry-cured hams. Meat Sci. 23:1-7.
18 Hinrichsen, L.L. y H.J. Andersen 1994 Volatile compounds and chemical changes in cured pork: role of three halotolerant bacteria. J. Agric. Food Chem. 42: 1537-1542.
19 Ruiz, J.; C. García, M.C. Díaz, R. Cava, J.F. Tejeda, y J. Ventanas 1999 Dry cured Iberian ham non-volatile components as affected by the length of the curing process. Food Research International, 32: 643-651.
20 Hammes, W.P. y Knauf, H.J. 1994 Starters in the processing of meat products Meat Sci. 36: 155-168.
21 García, C.; Berdagué, J.J.; Antequera, T.; López-Bote, C.; Córdoba, J.J. y Ventanas, J. 1991 Volatile Components of dry cured Iberian ham Food Chem. 41: 23-32.
22 Dainty, R.H.; Edwards, R.A.; Hibbard, C.M. Y Marnewick, J.J. 1989 Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures J. Appl. Microbiol. 66: 281-289.
23 Ordóñez, J.A., E.M. Hierro, J.M. Bruna y L. de la Hoz 1999 Changes in the components of dry-fermented sausages during ripening CRC Crit. Rev. Food Sci. Nutr. 39: 329-367.
24 Ventanas, J., J.J. Córdoba, T. Antequera, C. García, C. López-Bote y M.A. Asensio 1992 Hydrolysis and Maillard reactions during ripening of Iberian ham. J. Food Sci. 57: 813-815.
25 Alonso, M., E. Bermúdez, R. Acosta, M. Rodríguez, M.A. Asensio y F. Núñez 2001 Diseño de un sistema modelo para evaluar el papel de los microorganismos en la formación de compuestos volátiles en productos cárnicos. I. Congreso Mundial del Jamón. Córdoba, 14-17 marzo.
26 Hinrichsen, L.L. y S.B. Pedersen 1995 Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem., 43: 2932-2940.
27 Martín, A., J. Ruiz, F. Núñez, J.J. Córdoba y M.A. Asensio 2000 Contribución de la población microbiana a la seguridad y calidad del jamón curado. Eurocarne. Suplemento II Symposium Internacional del Jamón Curado: 55-64.
28 Martín, A., J.J. Córdoba, M.M. Rodríguez, F. Núñez y M.A. Asensio 2001 Evaluation of microbial proteolysis in meat product by capillary electrophoresis J. Appl. Microbiol. 90: 163-171.
29 Martín, A., M.A. Asensio, M.E. Bermúdez, M.G. Córdoba, E. Aranda y J.J. Córdoba 2002 Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins Meat Sci. 62:129-137
30 Ockerman, H.W., F.J. Céspedes y F. León 2000 Influence of molds on flavor quality of Spanish ham. J. Muscle Foods 11: 247-260.
31 Ramírez, J., I. Guerrero, E. Ponce y A. Prado 1995 Changes in flavour attributes during ripening of fermented sausages. J. Muscle Foods 6: 257-269.
32 Rodríguez, M.M., F. Núñez, J.J. Córdoba, M.E. Bermúdez y M.A. Asensio 1998 Evaluation of proteolytic activity of microorganisms isolated from dry cured ham J. Appl. Microbiol. 85: 905-912.
33 YUKIKO KODAMA,* FUMIHIKO OMURA, and TOSHIHIKO ASHIKARI 2001 Isolation and Characterization of a Gene Specific to Lager Brewing Yeast That Encodes a Branched-Chain Amino Acid Permease Appl. Environ. Microbiol. 67: 3455-3462.
34 E. Parente, M. Martuscelli, F. Gardini, S. Grieco, M.A. Crudele and G. Suzzi 2001 Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy Journal of Applied Microbiology 90: 882-891
35 Kenneally, P.M., Fransen, N.G., Grau, H., O'Neill, E.E., y Arendt, E.K. 1999 Effects of environmental conditions on microbial proteolysis in a pork myofibril model system J. Appl. Microbiol. 87: 794-803.
36 Â .C. Curtin, M. De Angelis, M. Cipriani, M.R. Corbo, P.L.H. McSweeney and M. Gobbetti 2001 Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology J. Appl. Microbiol. 91: 312-321.
37 C. Christensson, C.J. Pillidge, L.J.H. Ward and P.W. O'Toole 2001 Nucleotide sequence and characterization of the cell envelope proteinase plasmid in Lactococcus lactis subsp. cremoris J. Appl. Microbiol. 91:334-343
38 N. Klein, M.-B. Maillard, A. Thierry and S. Lortal 2001 Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus J. Appl. Microbiol. 91:404-411
39 S. Fadda, G. Vignolo, M.-C. Aristoy, G. Oliver and F. Toldra 2001 Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins J. Appl. Microbiol. 91:478-487
40 Nelson N. Santos, Regina C. Santos-Mendon, Yolanda Sanz, Tomas Bolumar, M.-Concepcion Aristoy, Fidel Toldra 2001 Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii Int. J. Food Microbiol. 68: 199-206
41 YOLANDA SANZ AND FIDEL TOLDRA 1998 Myoglobin as an Inhibitor of Exopeptidases from Lactobacillus sake Appl. Environ. Microbiol. 64: 2313-2314
42 SILVINA FADDA, YOLANDA SANZ, GRACIELA VIGNOLO, M.-CONCEPCION ARISTOY, GUILLERMO OLIVER, AND FIDEL TOLDRA 1999 Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by Lactobacillus plantarum Appl. Environ. Microbiol. 65: 3540-3546
43 SILVINA FADDA, YOLANDA SANZ, GRACIELA VIGNOLO, M.-CONCEPCION ARISTOY, GUILLERMO OLIVER, AND FIDEL TOLDRA 1999 Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake Appl. Environ. Microbiol. 65: 578-584
44 P Secades, JA Guijarro 1999 Purification and characterization of an extracellular protease from the fish pathogen Yersinia ruckeri and effect of culture conditions on production Appl. Environ. Microbiol. 65:3969-75
45 P Bressollier, F Letourneau, M Urdaci, B Verneuil 1999 Purification and characterization of a keratinolytic serine proteinase from Streptomyces albidoflavus Appl. Environ. Microbiol. 65:2570-6
46 E Tsakalidou, R Anastasiou, I Vandenberghe, J van Beeumen, G Kalantzopoulos 1999 Cell-wall-bound proteinase of Lactobacillus delbrueckii subsp. lactis ACA-DC 178: characterization and specificity for beta-casein Appl Environ Microbiol 65:2035-40
47 Frederic Chavagnat, Michael G. Casey, and Jacques Meyer 1999 Purification, Characterization, Gene Cloning, Sequencing, and Overexpression of Aminopeptidase N from Streptococcus thermophilus A Appl. Environ. Microbiol. 65: 3001-3007
48 MD Fernandez-Espla, P Garault, V Monnet, F Rul 1999 Streptococcus thermophilus cell wall-anchored proteinase: release, purification, and biochemical and genetic characterization Appl Environ Microbiol 66:4772-8
49 Kirsi Savijoki and Airi Palva 2000 Purification and Molecular Characterization of a Tripeptidase (PepT) from Lactobacillus helveticus Appl. Environ. Microbiol. 66: 794-800
50 Yolanda Sanz and Fidel Toldrá 2001 Purification and Characterization of an X-Prolyl-Dipeptidyl Peptidase from Lactobacillus sakei Appl. Environ. Microbiol. 67: 1815-1820
51 José M. Bruna, Juan A. Ordóñez, Manuela Fernández, Beatriz Herranz and Lorenzo de la Hoz 2001 Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum Meat Sci., 59: 87-96
52 José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, Donald S. Mottram, Manuela Fernández and Juan A. Ordóñez 2001 The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages Meat Sci., 59: 97-107
53 T. Börjesson, U. Stöllman and J. Schnürer 1990 Volatile Metabolites and Other Indicators of Penicillium aurantiogriseum Growth on different Substrates Appl. Environ. Microbiol. 56: 3705-3710
54 Zalacaín, I.; Zapelena, M.J.; Peña, M.P.; Astiasarán, I. and Bello, J. 1997 Use of Lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis Meat Sci., 45: 99-105
55 M.J. Zapelena, I. Astiasaraán, J. Bello 1999 Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter cultureLa proteasa de A. oryzae afecta a pH y aminoácidos, pero no a caract. sensoriales Meat Sci., 52: 403-409
56 Díaz, O., Fernández, M.; García de Fernando, G.; Hoz, L.; and Ordóñez, J.A. 1997 Proteolysis in dry-fermented sausages: The effect of selected exogenous proteasesLa pronasa E (Streptomyces griseus), aspartyl proteasa (A. oryzae) y papaína aumentan hidrólisis de miofibrilares y sarcoplásmicas, y sólo pronasa E afecta sensorial, ablandando excesivamente Meat Sci., 46: 115-128
57 Waade, C. and Stahnke, L.H. 1997 Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profileEl 2-metil propanal, 2- y 3-metil butanal (y los ésteres etílicos) son productos de su degradación de Val, Ile y Leu. Meat Sci. 46: 101-114
58 K. Arihara, Y. Nakashima, T. Mukai, S. Ishikawa and M. Itoh 2001 Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins Meat Sci. 57: 319-324
59 J. F. Tejeda, C. García, M. J. Petrón, A. I. Andrés and T. Antequera 2001 n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding Meat Sci. 57: 371-377
60 V. -Javier Moya, Mónica Flores, M-Concepción Aristoy and Fidel Toldrá 2001 Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat Meat Sci. 57: 395-401
61 L. O. Sunesen, V. Dorigoni, E. Zanardi and L. Stahnke 2001 Volatile compounds released during ripening in Italian dried sausage Meat Sci. 58: 93-97
62 S. Erkkilä, E. Petäjä, S. Eerola, L. Lilleberg, T. Mattila-Sandholm and M-L. Suihko 2001 Flavour profiles of dry sausages fermented by selected novel meat starter cultures Meat Sci. 58: 111-116
63 J. F. Tejeda, T. Antequera, L. Martín, J. Ventanas and C. García 2001 Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham Meat Sci. 58: 175-179
64 V. -J. Moya, M. Flores, M-C. Aristoy and F. Toldrá 2001 Pork meat quality affects peptide and amino acid profiles during the ageing process Meat Sci. 58: 197-206
65 Feng-Sheng Wang 2001 Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres Meat Sci. 59: 15-22
66 D. L. Hopkins and J. M. Thompson 2001 Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle Meat Sci. 59: 175-185
67 D. L. Hopkins and J. M. Thompson 2001 Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels Meat Sci. 59: 199-209
68 L. Martín, T. Antequera, J. Ventanas, R. Benítez-Donoso and J. J. Córdoba 2001 Free amino acids and other non-volatile compounds formed during processing of Iberian hamGlu Ala Lys Leu Arg los más abundantes. En los T (con más sal y Tª más alta) hay más Gly Thr Pro Tyr Val Met Ile Leu Phe Trp Lys. La suma de dulces (Ala Gly Ser) y umami (Asp Glu) es mayor en los T. Meat Sci. 59: 363-368
69 C. Schivazappa, M. Degni, L. Nanni Costa, V. Russo, L. Buttazzoni and R. Virgili 2002 Analysis of raw meat to predict proteolysis in Parma ham Meat Sci. 60:77-83
70 K. Incze 1998 Dry Fermented Sausages Meat Sci. 49: S169-S177
71 Silvina Fadda, Graciela Vignolo, Aída P. R. Holgado and Guillermo Oliver 1998 Proteolytic Activity of Lactobacillus Strains Isolated from Dryfermented Sausages on Muscle Sarcoplasmic Proteins Meat Sci. 49: 11-18
72 L. Martín, J. J. Córdoba, T. Antequera, M. L. Timón and J. Ventanas 1998 Effects of Salt and Temperature on Proteolysis During Ripening of Iberian Ham Meat Sci. 49: 145-153
73 M. J. Zapelena, D. Ansorena, I. Zalacain, I. Astiasarán and J. Bello 1998 Dry Fermented Sausages Manufactured with Different Amounts of Commercial Proteinases: Evolution of Total Free -NH2-N Groups and Sensory Evaluation of the Texture Meat Sci. 49: 213-221
74 V. A. Yaylayan and A. Keyhani 2001 Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labeled L-serines Food Chem. 74: 1-9
75 M.C. Montel, R. Talon, J.L. Berdagué and M. Cantonnet 1993 Effects of starter cultures on the biochemical characteristics of French dry sausages Meat Sci. 35: 229-240
76 J. Samelis, G. Aggelis and J. Metaxopoulos 1993 Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages Meat Sci. 35: 371-385
77 T.O. Larsen 1997 Identification of cheese-associated fungi using selected ion monitoring of volatile terpenes Letters App. Microbiol. 24: 463-466
78 Stahnke, L.H. 1995 Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological data Meat Sci. 41: 179-191
79 Miguel Angel Sentandreu and Fidel Toldrá 2001 Dipeptidyl peptidase IV from porcine skeletal muscle: purification and biochemical properties Food Chem. 75: 159-168
80 Stefano Sforza, Alessandro Pigazzani, Maurizio Motti, Cecilia Porta, Roberta Virgili, Gianni Galaverna, Arnaldo Dossena and Rosangela Marchelli 2001 Oligopeptides and free amino acids in Parma hams of known cathepsin B activityLos jamones con más actividad catepsina B mostraban más proteolisis. La temperatura más alta al final aumentaba la jugosidad. El sabor amargo se asocia a aminoácidos y oligoéptidos lipofílicos. La concentración de Phe, Ile, Leu (lipofílicos) se correlaciona con el sabor amargo.Oligopéptidos por HPLC-MS Food Chem. 75: 267-273
81 Miguel Angel Sentandreu and Fidel Toldrá 2000 Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle J. Agric. Food Chem. 48: 5014-5022
82 Montel, M. C., R. Talon, M. Cantonnet and J. Cayrol. 1992 Peptidasic activities of starter cultures Proc. 38th ICoMST, Clermont-Ferrand 811-813
83 M.J. Zapelena, I. Zalacain, M.P. Peña, I. Astiasarán, and J. Bello 1997 Addition of a neutal proteinase from Bacillus subtilis (neutrase) together with a starter to a dry fermented sausage elaboration and its effect on the amino acid profiles and the flavor development J. Agric. Food Chem. 45: 472-475
84 M.J. Zapelena, I. Zalacain, M.P. Peña, I. Astiasarán, and J. Bello 1997 Effect of the addition of a neutral proteinase from Bacillus subtilis (neutrase) on nitrogen fractions and texture of Spanish fermented sausage J. Agric. Food Chem. 45: 2798-2801
85 I. Astiasaran, R. Villanueva and J. Bello 1990 Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage Meat Science 28: 111-117
86 M.-C. Montel, J. Reitz, R. Talon, J.-L. Berdagué and S. Rousset-Akrim 1996 Biochemical activities of micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage modelStaph. warnei o Staph saprofhuticus lipolíticos y no reductores de nitratos provocaron olores desagradables. Staph. carnosus y S. xylosus poco lipolíticos y POCO PROTEOLITICOS dieron el mejor aroma asociado a mucho 3-metil butanal, metilcetonas y etil ésteres y pocos alcanos, 3 hidrosibutanona y 2,3 butanodiona. La reducción de nitratos a nitritos es esencial no sólo para el color, sino también para prevenir off-flavours. Food Microbiol. 13: 489-499
87 M. A. Durá, M. Flores and F. Toldrá 2002 Purification and characterisation of a glutaminase from Debaryomyces spp. Int. J. Food Microbiol., 76: 117-126
88 M.J. Benito, M. Rodríguez, F. Núñez, M.A. Asensio, M.E. Bermúdez, J.J. Córdoba 2002 Purification and characterization of an extracellular protease from Penicillium chrysogenum (Pg222) active against meat proteins Appl. Environ. Microbiol. 68 (7), 3532-3536
89 Anna Thorarinsdottir, Sigurjon Arason, Margret Geirsdottir, Sigurdur G.Bogason, Kristberg Kristbergsson 2002 Analytical, Nutritional and Clinical Methods: Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry Food Chem: 77: 377-385
90 Uwe T. Bornscheuer 2002 Microbial carboxyl esterases: classification, properties and application in biocatalysis FEMS Microbiol Rev. 26: 73-81
91 Anne Thierry, Marie-Bernadette Maillard, Sylvie Lortal 2002 Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE J. Microbiol. Methods 51: 57-62
92 Mónica Flores, Casey C. Grimm, Fidel Toldrá, and Arthur M. Spanier
1997 Correlations of Sensory and Volatile Compounds of Spanish "Serrano" Dry-Cured Ham as a Function of Two Processing Times Journal of Agricultural and Food Chemistry 45 (6), pp. 2178-2186
101 Fabianne A. Garcia, Ivone Y. Mizubuti, Marcos Y. Kanashiro and Massami Shimokomaki 2001 Intermediate moisture meat product: biological evaluation of charqui meat protein quality Food Chem. 75: 405-409
102 Luciana Bolzoni, Germana Barbieri and Roberta Virgili 1996 Changes in Volatile Compounds of Parma Ham During Maturation Resumen Meat Sci. 43: 301-310
103 L. H. Stahnke 1995 Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels - Part III. Sensory Evaluation Resumen Resumen Meat Science 41: 211-223
104 Javier Mateo, and José María Zumalacárregui 1996 Volatile Compounds in Chorizo and Their Changes During Ripening Resumen Meat Sci. 44: 255-273
105 A. Meynier, E. Novelli, R. Chizzolini , E. Zanardi, G. Gandemer 1999 Volatile compounds of commercial Milano salami Meat Sci. 1: 175-183
106 F. Toldrá, Y. Sanz and M. Flores 2000 Meat Fermentation technology In: Meat Science and Applications. Y.H. Hui, W.K. Nip, R.W. Rogers and O.A.Young. marcel Dekker, New York
107 A.P. Henriksen and L.H. Stahnke 1997 Sensory and chromatographic evlauations of water soluble fractions from dried sausages J. Agric. Food Chem. 45: 2679-2684
108 B. González and V. Díez 2002 The effect of nitrite and starter culture on microbiological quality of "chorizo" a Spanish dry cured sausage. Meat Science 60: 295-298
109 Tsai-Fuh Tseng, Ming-Tsao Chen, Deng-Cheng Liu 2002 Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens Meat Science 60: 267-270
110 Diana Ansorena, Olga Gimeno, Iciar Astiasarán and José Bello 2001 Analysis of volatile compounds by GC¯MS of a dry fermented sausage: chorizo de Pamplona Food Research International 34: 67-75
111 José Angel Pérez-Alvarez, María Estrella Sayas-Barberá, Juana Fernández-López and Vicente Aranda-Catalá 1999 Physicochemical characteristics of Spanish-type dry-cured sausage Food Research International 32: 599-607
112 Yolanda Sanz, Silvina Fadda, Graciela Vignolo, M-Concepción Aristoy, Guillermo Oliver and Fidel Toldrá 1999 Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake Int. J. Food Microbiol. 53: 115-125
113 G. Suzzi, M. T. Lanorte, F. Galgano, C. Andrighetto, A. Lombardi, R. Lanciotti and M. E. Guerzoni 2001 Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese Int. J. Food Microbiol. 69: 69-77
114 M. J. Beriain, G. Lizaso and J. Chasco 2000 Free amino acids and proteolysis involved in `salchichon' processing Food Control 11: 41-47
115 M. Flores, M.C. Aristoy, and F. Toldrá 1998 Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat productsLos aa hidrofóbicos (Phe, Trp, Leu) y los básicos (Arg) inhiben la Alanil- y Arginil-aminopentidadas, aunque la última es menos sensible y puede actuar en jamón madurado al aumentar la temperatura. Al principio de la maduración es más activa la Alanil-AP, y en la segunda mitad de la maduración es más activa la Arginil-AP. J. Agric. Food Chem. 46: 4982-4986
116 M. Fernández, J.A. Ordóñez, J.M. Bruna, B. Herranz and L. Hoz 2000 Accelerated ripening of dry fermented sausages Trends in Food Sci. Technol. 11: 201-209
117 Anne Søndergaard, Louise H. Stahnke 2002 Growth and aroma production by Staphylococcus xylosus, S. carnosus and equorum—a comparative study in model systems Int. J. Food. Microbiol. 75: 99-109
118 Susanna Erkkilä, Maija-Liisa Suihko, Susanna Eerola, Esko Petäjä and Tiina Mattila-Sandholm 2001 Dry sausage fermented by Lactobacillus rhamnosus strains Int. J. Food Microbiol. 64: 205-210
119 J. Olsson, T. Börjesson, T. Lundstedt and J. Schnürer 2000 Volatiles for mycological quality grading of barley grains: determinations using gas chromatography-mass spectrometry and electronic nose Int. J. Food Microbiol. 59: 167-178
120 F.-K. Lucke 1986 Microbiological processes in the manufacture of dry sausage and raw ham Fleischwirtschaft 66:1505-1509
121 R. Talon, M.C. Montel 1997 Hydrolysis of esters by staphylococci Int. J. Food Microbiol. 36: 207-214
122 Renata G. Leuschner, Martina Heidel, Walter P. Hammes 1998 Histamine and tyramine degradation by food fermenting microorganisms Int. J. Food Microbiol. 39:1-10
123 Jens K.S. Møller, Lars L. Hinrichsen, Henrik J. Andersen   Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems Int. J. Food Microbiol. 42: 101-117
124 H.N. Chinivasagam, H.A. Bremner, A.F. Wood, S.M. Nottingham 1998 Volatile components associated with bacterial spoilage of tropical prawns Int. J. Food Microbiol. 42: 45-55
125 Mette Dines Larsen, Kristian Rotvig Kristiansen, Tine Kronborg Hansen 1998 Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses Int. J. Food Microbiol. 43: 215-221
126 Renata G.K. Leuschner, Rima Kurihara, Walter P. Hammes 1998 Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening Int. J. Food Microbiol. 44: 15-20
127 R. Talon , C. Chastagnac, L. Vergnais, M.C. Montel, J.L. Berdague 1998 Production of esters by Staphylococci Int. J. Food Microbiol. 45: 143-150
128 Ylva Blixt , Elisabeth Borch 1999 Using an electronic nose for determining the spoilage of vacuum-packaged beef Int. J. Food Microbiol. 46: 123-134
129 Sara Bover-Cid, Maria Izquierdo-Pulido, M. Carmen Vidal-Carou 1999 Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages Int. J. Food Microbiol. 46: 95-104
130 F. Masson, L. Hinrichsen, R. Talon, M.C. Montel 1999 Factors influencing leucine catabolism by a strain of Staphylococcus carnosus Int. J. Food Microbiol. 49: 173-178
131 Mónica Flores, V-Javier Moya, M-Concepción Aristoy, Fidel Toldrá 2000 Nitrogen compounds as potential biochemical markers of pork meat quality Food Chem. 69: 371-377
132 A.J. Taylor, R.S.T. Linforth, B.A. Harvey, A. Blake 2000 Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release Food Chem. 71: 327-338
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