264 related articles for article (PubMed ID: 22063590)
1. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Pham AJ; Schilling MW; Mikel WB; Williams JB; Martin JM; Coggins PC
Meat Sci; 2008 Nov; 80(3):728-37. PubMed ID: 22063590
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Relations between compositional traits and sensory qualities of French dry-cured ham.
Buscailhon S; Berdagué JL; Bousset J; Cornet M; Gandemer G; Touraille C; Monin G
Meat Sci; 1994; 37(2):229-43. PubMed ID: 22059497
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of different types of dry-cured ham by Italian and French consumers.
Cannata S; Ratti S; Meteau K; Mourot J; Baldini P; Corino C
Meat Sci; 2010 Apr; 84(4):601-6. PubMed ID: 20374830
[TBL] [Abstract][Full Text] [Related]
5. The effects of castration on the eating quality of dry-cured ham.
Bañón S; Gil MD; Garrido MD
Meat Sci; 2003 Nov; 65(3):1031-7. PubMed ID: 22063685
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Xu Y; Shui M; Chen D; Ma X; Feng T
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296687
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham.
Marušić Radovčić N; Vidaček S; Janči T; Medić H
J Food Sci Technol; 2016 Nov; 53(11):4093-4105. PubMed ID: 28035165
[TBL] [Abstract][Full Text] [Related]
10. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
Schivazappa C; Virgili R
J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
[TBL] [Abstract][Full Text] [Related]
11. Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham.
Sekhon RK; Schilling MW; Phillips TW; Aikins MJ; Hasan MM; Corzo A; Mikel WB
Meat Sci; 2010 Oct; 86(2):411-7. PubMed ID: 20554396
[TBL] [Abstract][Full Text] [Related]
12. Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
del Pulgar JS; García C; Reina R; Carrapiso AI
Food Sci Technol Int; 2013 Jun; 19(3):225-33. PubMed ID: 23685564
[TBL] [Abstract][Full Text] [Related]
13. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis.
Petričević S; Marušić Radovčić N; Lukić K; Listeš E; Medić H
Meat Sci; 2018 Mar; 137():217-227. PubMed ID: 29223014
[TBL] [Abstract][Full Text] [Related]
14. Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.
Flores M; Barat JM; Aristoy MC; Peris MM; Grau R; Toldrá F
Meat Sci; 2006 Apr; 72(4):766-72. PubMed ID: 22061891
[TBL] [Abstract][Full Text] [Related]
15. Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
Cilla I; Martínez L; Beltrán JA; Roncalés P
Meat Sci; 2006 May; 73(1):12-21. PubMed ID: 22062049
[TBL] [Abstract][Full Text] [Related]
16. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams.
García-González DL; Tena N; Aparicio-Ruiz R; Morales MT
Meat Sci; 2008 Oct; 80(2):315-25. PubMed ID: 22063336
[TBL] [Abstract][Full Text] [Related]
17. Flavor variability and flavor stability of U.S.-produced whole milk powder.
Lloyd MA; Drake MA; Gerard PD
J Food Sci; 2009 Sep; 74(7):S334-43. PubMed ID: 19895500
[TBL] [Abstract][Full Text] [Related]
18. Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
García-González DL; Aparicio R; Aparicio-Ruiz R
Molecules; 2013 Apr; 18(4):3927-47. PubMed ID: 23552905
[TBL] [Abstract][Full Text] [Related]
19. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Kim HG; Hong JH; Song CK; Shin HW; Kim KO
J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
[TBL] [Abstract][Full Text] [Related]
20. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.
Li W; Chen YP; Blank I; Li F; Li C; Liu Y
Food Res Int; 2021 Apr; 142():110222. PubMed ID: 33773696
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
