302 related articles for article (PubMed ID: 30361010)
1. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez José V; Benedito J; Lorenzo JM
Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
[TBL] [Abstract][Full Text] [Related]
2. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez JV; Benedito J; Lorenzo JM
Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
Pérez-Santaescolástica C; Carballo J; Fulladosa E; Munekata PES; Bastianello Campagnol PC; Gómez B; Lorenzo JM
Food Res Int; 2019 Feb; 116():49-56. PubMed ID: 30716972
[No Abstract] [Full Text] [Related]
7. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions.
López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Carballo J; Garcia-Perez JV; Benedito J; Zapata C; Lorenzo JM
J Proteomics; 2019 Feb; 193():123-130. PubMed ID: 30312679
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Contribution of a selected fungal population to proteolysis on dry-cured ham.
Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.
Martínez-Onandi N; Rivas-Cañedo A; Picon A; Nuñez M
Meat Sci; 2016 Dec; 122():101-108. PubMed ID: 27513944
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
[TBL] [Abstract][Full Text] [Related]
14. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
Luo J; Nasiru MM; Zhuang H; Zhou G; Zhang J
Food Res Int; 2021 Feb; 140():110001. PubMed ID: 33648234
[TBL] [Abstract][Full Text] [Related]
15. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Carballo J; Zapata C; Lorenzo JM
Food Res Int; 2019 Aug; 122():635-642. PubMed ID: 31229122
[TBL] [Abstract][Full Text] [Related]
16. Volatile compounds in high-pressure-treated dry-cured ham: A review.
Picon A; Nuñez M
Meat Sci; 2022 Feb; 184():108673. PubMed ID: 34662747
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
Shi Y; Li X; Huang A
Meat Sci; 2019 Dec; 158():107904. PubMed ID: 31374425
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
