Bello J - Search Results

1

Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS.

Ansorena D, Astiasarán I, Bello J. Ansorena D, et al. Among authors: bello j. J Agric Food Chem. 2000 Jun;48(6):2395-400. doi: 10.1021/jf990931y. J Agric Food Chem. 2000. PMID: 10888557

2

Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.

Gimeno O, Astiasarán I, Bello J. Gimeno O, et al. Among authors: bello j. J Agric Food Chem. 1999 Mar;47(3):873-7. doi: 10.1021/jf980597q. J Agric Food Chem. 1999. PMID: 10552384

3

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

Sanz C, Ansorena D, Bello J, Cid C. Sanz C, et al. Among authors: bello j. J Agric Food Chem. 2001 Mar;49(3):1364-9. doi: 10.1021/jf001100r. J Agric Food Chem. 2001. PMID: 11312865 Free article.

4

Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions.

Ansorena D, Zapelena MJ, Astiasarán I, Bello J. Ansorena D, et al. Among authors: bello j. Meat Sci. 1998 Sep;50(1):37-44. doi: 10.1016/S0309-1740(98)00014-X. Meat Sci. 1998. PMID: 22060807

5

Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.

Astiasaran I, Villanueva R, Bello J. Astiasaran I, et al. Among authors: bello j. Meat Sci. 1990;28(2):111-7. doi: 10.1016/0309-1740(90)90035-5. Meat Sci. 1990. PMID: 22055512

6

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process.

Ibañez C, Quintanilla L, Irigoyen A, Garcia-Jalón I, Cid C, Astiasarán I, Bello J. Ibañez C, et al. Among authors: bello j. Meat Sci. 1995;40(1):45-53. doi: 10.1016/0309-1740(94)00026-4. Meat Sci. 1995. PMID: 22059918

7

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations.

Zalacain I, Zapelena MJ, Astiasarán I, Bello J. Zalacain I, et al. Among authors: bello j. Meat Sci. 1995;40(1):55-61. doi: 10.1016/0309-1740(94)00023-z. Meat Sci. 1995. PMID: 22059919

8

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus.

Quintanilla L, Ibañez C, Cid C, Astiasarán I, Bello J. Quintanilla L, et al. Among authors: bello j. Meat Sci. 1996 Jul;43(3-4):225-34. doi: 10.1016/s0309-1740(96)00021-6. Meat Sci. 1996. PMID: 22060589

9

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage.

Zalacain I, Zapelena MJ, Astiasaran I, Bello J. Zalacain I, et al. Among authors: bello j. Meat Sci. 1996;42(2):155-63. doi: 10.1016/0309-1740(95)00033-x. Meat Sci. 1996. PMID: 22060681

10

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.

Ibañez C, Quintanilla L, Cid C, Astiasaran I, Bello J. Ibañez C, et al. Among authors: bello j. Meat Sci. 1996 Dec;44(4):227-34. doi: 10.1016/s0309-1740(96)00035-6. Meat Sci. 1996. PMID: 22060939

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