401 related articles for article (PubMed ID: 31374425)
1. 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]
2. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry.
Wang W; Feng X; Zhang D; Li B; Sun B; Tian H; Liu Y
Meat Sci; 2018 Jun; 140():14-25. PubMed ID: 29501929
[TBL] [Abstract][Full Text] [Related]
3. 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]
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. 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]
6. 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]
7. 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]
8. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
Li P; Zhou H; Wang Z; Al-Dalali S; Nie W; Xu F; Li C; Li P; Cai K; Xu B
Meat Sci; 2022 Dec; 194():108992. PubMed ID: 36170784
[TBL] [Abstract][Full Text] [Related]
9. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham.
Wang Y; Li F; Chen J; Sun Z; Wang F; Wang C; Fu L
Food Microbiol; 2021 Apr; 94():103643. PubMed ID: 33279069
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.
Li W; Chen YP; Blank I; Li F; Li C; Liu Y
Food Res Int; 2021 Apr; 142():110222. PubMed ID: 33773696
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
Zhu CZ; Zhao JL; Tian W; Liu YX; Li MY; Zhao GM
J Food Sci; 2018 Jan; 83(1):46-52. PubMed ID: 29194607
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Xu Y; Shui M; Chen D; Ma X; Feng T
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296687
[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. 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]
19. Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham.
Li R; Geng C; Xiong Z; Cui Y; Liao E; Peng L; Jin W; Wang H
J Food Sci; 2022 Aug; 87(8):3366-3385. PubMed ID: 35842841
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
