| Proteolysis and lipolysis in flavour development of dry-cured meat products F Toldra Meat science 49, S101-S110, 1998 | 699 | 1998 |
| 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 | 550 | 1998 |
| Encyclopedia of food and health B Caballero, P Finglas, F Toldrá Academic Press, 2015 | 483 | 2015 |
| 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 | 446 | 2018 |
| Food analysis by HPLC LML Nollet, F Toldrá CRC press, 2012 | 389 | 2012 |
| 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 | 386 | 1997 |
| Innovations in value-addition of edible meat by-products F Toldrá, MC Aristoy, L Mora, M Reig Meat science 92 (3), 290-296, 2012 | 375 | 2012 |
| Dry-cured meat products F Toldrá John Wiley & Sons, 2008 | 358 | 2008 |
| 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 | 353 | 2007 |
| 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 | 352 | 2006 |
| Dry-cured ham flavour: enzymatic generation and process influence F Toldrá, M Flores, Y Sanz Food chemistry 59 (4), 523-530, 1997 | 335 | 1997 |
| 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 | 313 | 1991 |
| Veterinary drug residues in meat: Concerns and rapid methods for detection M Reig, F Toldrá Meat science 78 (1-2), 60-67, 2008 | 298 | 2008 |
| Generation of bioactive peptides during food processing F Toldrá, M Reig, MC Aristoy, L Mora Food chemistry 267, 395-404, 2018 | 291 | 2018 |
| 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 | 287 | 2000 |
| Fermented Meat and Poultry F Toldrá Blackwell Publishing, 2007 | 283 | 2007 |
| Innovations for healthier processed meats F Toldrá, M Reig Trends in Food Science & Technology 22 (9), 517-522, 2011 | 278 | 2011 |
| Handbook of meat processing F Toldrá John Wiley & Sons, 2010 | 270 | 2010 |
| New insights into meat by-product utilization F Toldrá, L Mora, M Reig Meat science 120, 54-59, 2016 | 261 | 2016 |
| 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 | 261 | 2008 |
