449 related articles for article (PubMed ID: 21645714)
1. 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]
2. PTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese.
Fabris A; Biasioli F; Granitto PM; Aprea E; Cappellin L; Schuhfried E; Soukoulis C; Märk TD; Gasperi F; Endrizzi I
J Mass Spectrom; 2010 Sep; 45(9):1065-74. PubMed ID: 20690164
[TBL] [Abstract][Full Text] [Related]
3. Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet.
Narváez-Rivas M; Vicario IM; Alcalde MJ; León-Camacho M
Talanta; 2010 Jun; 81(4-5):1224-8. PubMed ID: 20441888
[TBL] [Abstract][Full Text] [Related]
4. Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS.
Sánchez del Pulgar J; Soukoulis C; Carrapiso AI; Cappellin L; Granitto P; Aprea E; Romano A; Gasperi F; Biasioli F
Meat Sci; 2013 Mar; 93(3):420-8. PubMed ID: 23273445
[TBL] [Abstract][Full Text] [Related]
5. Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Soukoulis C; Aprea E; Biasioli F; Cappellin L; Schuhfried E; Märk TD; Gasperi F
Rapid Commun Mass Spectrom; 2010 Jul; 24(14):2127-3134. PubMed ID: 20552689
[TBL] [Abstract][Full Text] [Related]
6. Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS.
Gamero-Negrón R; Sánchez del Pulgar J; Cappellin L; García C; Gasperi F; Biasioli F
Meat Sci; 2015 Dec; 110():169-73. PubMed ID: 26233671
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
Purriños L; Bermúdez R; Franco D; Carballo J; Lorenzo JM
J Food Sci; 2011; 76(1):C89-97. PubMed ID: 21535660
[TBL] [Abstract][Full Text] [Related]
9. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.
Laureati M; Buratti S; Giovanelli G; Corazzin M; Lo Fiego DP; Pagliarini E
Meat Sci; 2014 Jan; 96(1):288-94. PubMed ID: 23927917
[TBL] [Abstract][Full Text] [Related]
10. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.
Aprea E; Romano A; Betta E; Biasioli F; Cappellin L; Fanti M; Gasperi F
J Mass Spectrom; 2015 Jan; 50(1):56-64. PubMed ID: 25601675
[TBL] [Abstract][Full Text] [Related]
11. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
Pagliarini E; Laureati M; Dinnella C; Monteleone E; Proserpio C; Piasentier E
J Sci Food Agric; 2016 Feb; 96(3):798-806. PubMed ID: 25716874
[TBL] [Abstract][Full Text] [Related]
12. On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry.
Cappellin L; Karl T; Probst M; Ismailova O; Winkler PM; Soukoulis C; Aprea E; Märk TD; Gasperi F; Biasioli F
Environ Sci Technol; 2012 Feb; 46(4):2283-90. PubMed ID: 22296026
[TBL] [Abstract][Full Text] [Related]
13. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham.
Bermúdez R; Franco D; Carballo J; Lorenzo JM
Food Sci Technol Int; 2015 Dec; 21(8):581-92. PubMed ID: 25331495
[TBL] [Abstract][Full Text] [Related]
14. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
Ramírez R; Cava R
J Agric Food Chem; 2007 Mar; 55(5):1923-31. PubMed ID: 17288443
[TBL] [Abstract][Full Text] [Related]
15. Micronutrients in Italian ham: a survey of traditional products.
Lucarini M; Saccani G; D'Evoli L; Tufi S; Aguzzi A; Gabrielli P; Marletta L; Lombardi-Boccia G
Food Chem; 2013 Oct; 140(4):837-42. PubMed ID: 23692773
[TBL] [Abstract][Full Text] [Related]
16. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.
Marcos B; Gou P; Serra X; Guàrdia MD; Zhen ZY; Hortós M; Mach N; te Pas MF; Keuning E; Kruijt L; Font i Furnols M; Arnau J
Meat Sci; 2013 Feb; 93(2):233-9. PubMed ID: 23036942
[TBL] [Abstract][Full Text] [Related]
17. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses.
Bergamaschi M; Biasioli F; Cappellin L; Cecchinato A; Cipolat-Gotet C; Cornu A; Gasperi F; Martin B; Bittante G
J Dairy Sci; 2015 Dec; 98(12):8414-27. PubMed ID: 26476950
[TBL] [Abstract][Full Text] [Related]
18. Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
Lorenzo JM; Fonseca S
J Sci Food Agric; 2014 Nov; 94(14):2978-85. PubMed ID: 24615615
[TBL] [Abstract][Full Text] [Related]
19. Proton transfer reaction-mass spectrometry applications in medical research.
Herbig J; Amann A
J Breath Res; 2009 Jun; 3(2):020201. PubMed ID: 21383455
[TBL] [Abstract][Full Text] [Related]
20. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]