171 related articles for article (PubMed ID: 28662581)
1. Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates.
Paredi G; Benoni R; Pighini G; Ronda L; Dowle A; Ashford D; Thomas J; Saccani G; Virgili R; Mozzarelli A
J Agric Food Chem; 2017 Aug; 65(30):6307-6316. PubMed ID: 28662581
[TBL] [Abstract][Full Text] [Related]
2. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
Garcia-Gil N; Santos-Garcés E; Muñoz I; Fulladosa E; Arnau J; Gou P
Meat Sci; 2012 Feb; 90(2):386-92. PubMed ID: 21885206
[TBL] [Abstract][Full Text] [Related]
3. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
Garcia-Gil N; Muñoz I; Santos-Garcés E; Arnau J; Gou P
Meat Sci; 2014 Jan; 96(1):65-72. PubMed ID: 23896138
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham.
Flores M; Aristoy MC; Antequera T; Barat JM; Toldrá F
Food Microbiol; 2012 Apr; 29(2):247-54. PubMed ID: 22202880
[TBL] [Abstract][Full Text] [Related]
6. Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting.
Contreras M; Benedito J; Garcia-Perez JV
Meat Sci; 2021 Feb; 172():108356. PubMed ID: 33120174
[TBL] [Abstract][Full Text] [Related]
7. Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham.
Théron L; Sayd T; Pinguet J; Chambon C; Robert N; Santé-Lhoutellier V
Meat Sci; 2011 May; 88(1):82-90. PubMed ID: 21236590
[TBL] [Abstract][Full Text] [Related]
8. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Bak KH; Lindahl G; Karlsson AH; Lloret E; Ferrini G; Arnau J; Orlien V
Meat Sci; 2012 Mar; 90(3):690-6. PubMed ID: 22100713
[TBL] [Abstract][Full Text] [Related]
9. Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment.
Torres-Baix E; Gou P; Bover-Cid S; Fulladosa E
Meat Sci; 2024 Sep; 215():109539. PubMed ID: 38761532
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.
Pinna A; Saccani G; Schivazappa C; Simoncini N; Virgili R
Meat Sci; 2020 Mar; 161():107994. PubMed ID: 31809914
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Proteomic analysis of pork meat in the production of cooked ham.
Pioselli B; Paredi G; Mozzarelli A
Mol Biosyst; 2011 Jul; 7(7):2252-60. PubMed ID: 21584341
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. The effect of salting time and sex on chemical and textural properties of dry cured ham.
Tomažin U; Škrlep M; Prevolnik Povše M; Batorek Lukač N; Karolyi D; Červek M; Čandek-Potokar M
Meat Sci; 2020 Mar; 161():107990. PubMed ID: 31710886
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.
López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Fulladosa E; Carballo J; Zapata C; Lorenzo JM
Food Chem; 2018 Apr; 244():238-245. PubMed ID: 29120776
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]