347 related articles for article (PubMed ID: 23911930)
1. Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.
Lorenzo JM; Franco D; Carballo J
Meat Sci; 2014 Jan; 96(1):211-23. PubMed ID: 23911930
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
Purriños L; Carballo J; Lorenzo JM
Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
Purriños L; Franco D; Carballo J; Lorenzo JM
Meat Sci; 2012 Dec; 92(4):627-34. PubMed ID: 22749430
[TBL] [Abstract][Full Text] [Related]
7. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
Lorenzo JM
Meat Sci; 2014 Jan; 96(1):256-63. PubMed ID: 23916960
[TBL] [Abstract][Full Text] [Related]
8. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
Purriños L; García Fontán MC; Carballo J; Lorenzo JM
Food Microbiol; 2013 May; 34(1):12-8. PubMed ID: 23498173
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.
Bermúdez R; Franco I; Franco D; Carballo J; Lorenzo JM
Meat Sci; 2012 Dec; 92(4):394-9. PubMed ID: 22682688
[TBL] [Abstract][Full Text] [Related]
11. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
Pugliese C; Sirtori F; Calamai L; Franci O
J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
[TBL] [Abstract][Full Text] [Related]
12. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
Lorenzo JM; Montes R; Purriños L; Franco D
Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
[TBL] [Abstract][Full Text] [Related]
13. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
Marušić N; Vidaček S; Janči T; Petrak T; Medić H
Meat Sci; 2014 Apr; 96(4):1409-16. PubMed ID: 24398000
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
Purriños L; Bermúdez R; Temperán S; Franco D; Carballo J; Lorenzo JM
Meat Sci; 2011 Apr; 87(4):436-42. PubMed ID: 21168978
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Resconi VC; del Mar Campo M; Montossi F; Ferreira V; Sañudo C; Escudero A
J Food Sci; 2012 Jun; 77(6):S240-6. PubMed ID: 22591324
[TBL] [Abstract][Full Text] [Related]
19. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
Wu H; Zhuang H; Zhang Y; Tang J; Yu X; Long M; Wang J; Zhang J
Food Chem; 2015 Apr; 172():391-9. PubMed ID: 25442569
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
