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T. Pérez-Palacios, J. Ruiz, J. M. Barat, M. C. Aristoy and T. Antequera, “Influence of Pre-Cure Freezing of Iberian Ham on Proteolytic Changes throughout the Ripening Process,” Meat Science, Vol. 85, No. 1, 2010, pp. 121-126. doi:10.1016/j.meatsci.2009.12.015

has been cited by the following article:

• TITLE: Bioactive Low Molecular Weight Compounds in Two Traditional Spanish Products

  AUTHORS: María Luisa Timón, Emilio José Galea, Ana Isabel Andrés, María Jesús Petrón

  KEYWORDS: Bioactive Compound; Proteolysis; Traditional Food; Antioxidant Activity; Antihypertensive Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, August 22, 2013

  ABSTRACT: The aim of this work focuses on the study of low molecular weight (LMW) compounds with antioxidant and antihy-pertensive effect in Iberian ham and La Serena cheese, two traditional products in Spain, in comparison to cured ham and matured Ewe’s milk cheese. Proteolysis parameters were studied, LMW compounds were isolated and their antioxidant and antihypertensive activity was analyzed. Results showed that a more intense proteolysis, expressed as peptidic nitrogen (PN), in Iberian ham (p