These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

85 related articles for article (PubMed ID: 22064022)

  • 1. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.
    Jurado A; García C; Timón ML; Carrapiso AI
    Meat Sci; 2007 Apr; 75(4):585-94. PubMed ID: 22064022
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system.
    Carrapiso AI; García C
    Meat Sci; 2005 Oct; 71(2):284-90. PubMed ID: 22064227
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile compounds of dry hams from Iberian pigs.
    López MO; de la Hoz L; Cambero MI; Gallardo E; Reglero G; Ordóñez JA
    Meat Sci; 1992; 31(3):267-77. PubMed ID: 22059628
    [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. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams.
    Petrón MJ; Muriel E; Timón ML; Martín L; Antequera T
    Meat Sci; 2004 Sep; 68(1):71-7. PubMed ID: 22062009
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile compounds in Iberian dry-cured loin.
    Muriel E; Antequera T; Petrón MJ; Andrés AI; Ruiz J
    Meat Sci; 2004 Nov; 68(3):391-400. PubMed ID: 22062407
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig.
    Tejeda JF; Gandemer G; García C; Viau M; Antequera T
    Food Chem; 2021 Feb; 338():128102. PubMed ID: 33091977
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams.
    Sánchez Del Pulgar J; Carrapiso AI; Reina R; Biasioli F; García C
    Meat Sci; 2013 Nov; 95(3):586-92. PubMed ID: 23797016
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.
    Carrapiso AI; Bonilla F; García C
    Meat Sci; 2003 Sep; 65(1):623-9. PubMed ID: 22063257
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
    Ventanas S; Estevez M; Andrés AI; Ruiz J
    Meat Sci; 2008 May; 79(1):172-80. PubMed ID: 22062610
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.
    Soto E; Hoz L; Ordóñez JA; Hierro E; Herranz B; López-Bote C; Cambero MI
    Meat Sci; 2008 Aug; 79(4):666-76. PubMed ID: 22063028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time.
    Olesen PT; Meyer AS; Stahnke LH
    Meat Sci; 2004 Mar; 66(3):675-87. PubMed ID: 22060878
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols.
    Tejeda JF; Gandemer G; Antequera T; Viau M; García C
    Meat Sci; 2002 Apr; 60(4):357-63. PubMed ID: 22063638
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham.
    Petrón MJ; Antequera T; Muriel E; Tejeda JF; Ventanas J
    Meat Sci; 2004 Feb; 66(2):295-300. PubMed ID: 22064131
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham.
    Tejeda JF; Antequera T; Martín L; Ventanas J; García C
    Meat Sci; 2001 Jun; 58(2):175-9. PubMed ID: 22062113
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat.
    Rey AI; Daza A; López-Carrasco C; López-Bote CJ
    Meat Sci; 2006 May; 73(1):66-74. PubMed ID: 22062055
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Free amino acids and other non-volatile compounds formed during processing of Iberian ham.
    Martín L; Antequera T; Ventanas J; Benítez-Donoso R; Córdoba JJ
    Meat Sci; 2001 Dec; 59(4):363-8. PubMed ID: 22062960
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham.
    Petrón MJ; Tejeda JF; Muriel E; Ventanas J; Antequera T
    Meat Sci; 2005 Jan; 69(1):129-34. PubMed ID: 22062648
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 5.