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Journal Abstract Search

287 related items for PubMed ID: 17147428

  • 1. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
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  • 2. Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham.
    Mora L, Sentandreu MA, Fraser PD, Toldrá F, Bramley PM.
    J Agric Food Chem; 2009 Oct 14; 57(19):8982-8. PubMed ID: 19731913
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  • 3. 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 01; 110(1):8-18. PubMed ID: 16564595
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  • 4. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
    Pérez-Palacios T, Ruiz J, Barat JM, Aristoy MC, Antequera T.
    Meat Sci; 2010 May 01; 85(1):121-6. PubMed ID: 20374875
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  • 5. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG, Kenneally PM, Arendt EK.
    Int J Food Microbiol; 2004 Jun 01; 93(2):219-30. PubMed ID: 15135960
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  • 6. 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 01; 94(1):55-66. PubMed ID: 15172485
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  • 9. Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2013 Mar 01; 78(3):C416-24. PubMed ID: 23425117
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  • 10. Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process.
    Narváez-Rivas M, Vicario IM, Constante EG, León-Camacho M.
    J Agric Food Chem; 2008 Aug 27; 56(16):7131-7. PubMed ID: 18616267
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  • 12. A note on the relationships between cured-cooked and dry-cured ham processing yields.
    Sellier P, Monin G.
    Meat Sci; 2010 Aug 27; 85(4):785-7. PubMed ID: 20416830
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  • 15. 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 27; 107():559-566. PubMed ID: 29580520
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  • 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 27; 90(3):858-64. PubMed ID: 22154569
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