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 *

199 related articles for article (PubMed ID: 30716972)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
    Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
    J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M; Sugawara T; Obiya S; Enomoto A; Kaneko M; Ota S; Soga T; Tomita M
    Food Res Int; 2020 Mar; 129():108850. PubMed ID: 32036920
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham.
    Liu H; Huang J; Hu Q; Chen YP; Lai K; Xu J; Ouyang G; Liu Y
    J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Mar; 1140():121994. PubMed ID: 32028114
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X; Chen X; Mi R; Qi B; Xiong S; Li J; Zhu Q; Wang S
    Food Res Int; 2024 May; 183():114227. PubMed ID: 38760146
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L; Belloch C; Flores M
    Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
    de Alba M; Montiel R; Bravo D; Gaya P; Medina M
    Meat Sci; 2012 Jun; 91(2):173-8. PubMed ID: 22330945
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
    Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
    J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
    [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 10.