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Journal Abstract Search

218 related items for PubMed ID: 20355126

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  • 2. 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; 85(1):121-6. PubMed ID: 20374875
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  • 3. Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.
    Pérez-Palacios T, Ruiz J, Dewettinck K, Le TT, Antequera T.
    Meat Sci; 2010 Mar; 84(3):431-6. PubMed ID: 20374806
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  • 6. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T, Ruiz J, Martín D, Barat JM, Antequera T.
    Food Sci Technol Int; 2011 Apr; 17(2):127-33. PubMed ID: 21441388
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  • 7. Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
    Carrapiso AI, Martín L, Jurado A, García C.
    Meat Sci; 2010 May; 85(1):54-8. PubMed ID: 20374864
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  • 16. Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.
    Martín A, Benito MJ, Aranda E, Ruiz-Moyano S, Córdoba JJ, Córdoba MG.
    J Food Sci; 2010 Aug 01; 75(6):M360-5. PubMed ID: 20722937
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  • 17. Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage.
    Martínez-Onandi N, Sánchez C, Nuñez M, Picon A.
    Food Microbiol; 2019 Jun 01; 80():62-69. PubMed ID: 30704597
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  • 19. Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
    Lorenzo JM, Fonseca S.
    J Sci Food Agric; 2014 Nov 01; 94(14):2978-85. PubMed ID: 24615615
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