349 related articles for article (PubMed ID: 20374800)
1. Creatine and creatinine evolution during the processing of dry-cured ham.
Mora L; Hernández-Cázares AS; Sentandreu MA; Toldrá F
Meat Sci; 2010 Mar; 84(3):384-9. PubMed ID: 20374800
[TBL] [Abstract][Full Text] [Related]
2. Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor.
Hernández-Cázares AS; Aristoy MC; Toldrá F
Meat Sci; 2011 Feb; 87(2):125-9. PubMed ID: 20965667
[TBL] [Abstract][Full Text] [Related]
3. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
Armenteros M; Aristoy MC; Toldrá F
Meat Sci; 2012 Jul; 91(3):378-81. PubMed ID: 22417729
[TBL] [Abstract][Full Text] [Related]
4. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
Håseth TT; Sørheim O; Høy M; Egelandsdal B
Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
[TBL] [Abstract][Full Text] [Related]
5. Possible biological markers of the time of processing of dry-cured ham.
Escudero E; Mora L; Aristoy MC; Toldrá F
Meat Sci; 2011 Dec; 89(4):536-9. PubMed ID: 21632184
[TBL] [Abstract][Full Text] [Related]
6. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
Armenteros M; Aristoy MC; Barat JM; Toldrá F
Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
[TBL] [Abstract][Full Text] [Related]
7. Effect of cooking conditions on creatinine formation in cooked ham.
Mora L; Sentandreu MA; Toldrá F
J Agric Food Chem; 2008 Dec; 56(23):11279-84. PubMed ID: 18989971
[TBL] [Abstract][Full Text] [Related]
8. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
[TBL] [Abstract][Full Text] [Related]
9. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
Armenteros M; Aristoy MC; Barat JM; Toldrá F
J Agric Food Chem; 2009 Oct; 57(20):9699-705. PubMed ID: 20560629
[TBL] [Abstract][Full Text] [Related]
10. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham.
Flores M; Aristoy MC; Antequera T; Barat JM; Toldrá F
Food Microbiol; 2012 Apr; 29(2):247-54. PubMed ID: 22202880
[TBL] [Abstract][Full Text] [Related]
11. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
Ripollés S; Campagnol PC; Armenteros M; Aristoy MC; Toldrá F
Meat Sci; 2011 Sep; 89(1):58-64. PubMed ID: 21531513
[TBL] [Abstract][Full Text] [Related]
12. Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.
Pérez-Palacios T; Ruiz J; Dewettinck K; Le TT; Antequera T
Meat Sci; 2010 Mar; 84(3):431-6. PubMed ID: 20374806
[TBL] [Abstract][Full Text] [Related]
13. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
[TBL] [Abstract][Full Text] [Related]
14. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
Sforza S; Galaverna G; Schivazappa C; Marchelli R; Dossena A; Virgili R
J Agric Food Chem; 2006 Dec; 54(25):9422-9. PubMed ID: 17147428
[TBL] [Abstract][Full Text] [Related]
15. Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham.
Graumann GH; Holley RA
Int J Food Microbiol; 2007 Sep; 118(2):173-9. PubMed ID: 17706824
[TBL] [Abstract][Full Text] [Related]
16. Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.
Mora L; Sentandreu MA; Fraser PD; Toldrá F; Bramley PM
J Agric Food Chem; 2009 Oct; 57(19):8982-8. PubMed ID: 19731913
[TBL] [Abstract][Full Text] [Related]
17. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
Pérez-Palacios T; Ruiz J; Barat JM; Aristoy MC; Antequera T
Meat Sci; 2010 May; 85(1):121-6. PubMed ID: 20374875
[TBL] [Abstract][Full Text] [Related]
18. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
[TBL] [Abstract][Full Text] [Related]
19. [Technology for the production of cured ham].
Arnau J
Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
[TBL] [Abstract][Full Text] [Related]
20. Contribution of a selected fungal population to proteolysis on dry-cured ham.
Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
