123 related articles for article (PubMed ID: 21620575)
1. Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham.
Clariana M; Hortós M; García-Regueiro JA; Castellari M
Meat Sci; 2011 Dec; 89(4):533-5. PubMed ID: 21620575
[TBL] [Abstract][Full Text] [Related]
2. Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography-tandem mass spectrometry.
Clariana M; Gratacós-Cubarsí M; Hortós M; García-Regueiro JA; Castellari M
J Chromatogr A; 2010 Jun; 1217(26):4294-9. PubMed ID: 20452598
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. A note on the relationships between cured-cooked and dry-cured ham processing yields.
Sellier P; Monin G
Meat Sci; 2010 Aug; 85(4):785-7. PubMed ID: 20416830
[TBL] [Abstract][Full Text] [Related]
5. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content?
Bertram HC; Wu Z; Straadt IK; Aagaard M; Aaslyng MD
J Agric Food Chem; 2006 Dec; 54(26):9912-7. PubMed ID: 17177520
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
de Alba M; Montiel R; Bravo D; Gaya P; Medina M
Meat Sci; 2012 Jun; 91(2):173-8. PubMed ID: 22330945
[TBL] [Abstract][Full Text] [Related]
8. Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham.
Clariana M; García-Regueiro JA
Food Chem Toxicol; 2011 Jun; 49(6):1468-71. PubMed ID: 21426921
[TBL] [Abstract][Full Text] [Related]
9. Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham.
Gallego M; Aristoy MC; Toldrá F
Meat Sci; 2014 Feb; 96(2 Pt A):757-61. PubMed ID: 24200567
[TBL] [Abstract][Full Text] [Related]
10. Factors affecting dry-cured ham consumer acceptability.
Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Volatile compounds in high-pressure-treated dry-cured ham: A review.
Picon A; Nuñez M
Meat Sci; 2022 Feb; 184():108673. PubMed ID: 34662747
[TBL] [Abstract][Full Text] [Related]
15. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
Gratacós-Cubarsí M; Sárraga C; Castellari M; Valero A; García Regueiro JA; Arnau J
Food Chem; 2013 Dec; 141(3):3207-14. PubMed ID: 23871079
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The Effect of Regular Intake of Dry-Cured Ham Rich in Bioactive Peptides on Inflammation, Platelet and Monocyte Activation Markers in Humans.
Martínez-Sánchez SM; Minguela A; Prieto-Merino D; Zafrilla-Rentero MP; Abellán-Alemán J; Montoro-García S
Nutrients; 2017 Mar; 9(4):. PubMed ID: 28333093
[No Abstract] [Full Text] [Related]
18. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
Coll-Brasas E; Arnau J; Gou P; Lorenzo JM; García-Pérez JV; Fulladosa E
Meat Sci; 2019 Jun; 152():127-133. PubMed ID: 30849689
[TBL] [Abstract][Full Text] [Related]
19. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
Del Pulgar JS; Soukoulis C; Biasioli F; Cappellin L; García C; Gasperi F; Granitto P; Märk TD; Piasentier E; Schuhfried E
Talanta; 2011 Jul; 85(1):386-93. PubMed ID: 21645714
[TBL] [Abstract][Full Text] [Related]
20. Tools for studying dry-cured ham processing by using computed tomography.
Santos-Garcés E; Muñoz I; Gou P; Sala X; Fulladosa E
J Agric Food Chem; 2012 Jan; 60(1):241-9. PubMed ID: 22141464
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]