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Journal Abstract Search

293 related items for PubMed ID: 20374875

  • 1. 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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  • 5. Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams.
    Niñoles L, Mulet A, Ventanas S, Benedito J.
    Meat Sci; 2010 May; 85(1):26-32. PubMed ID: 20374860
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  • 10. 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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  • 12. 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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  • 13. Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham.
    Graumann GH, Holley RA.
    Int J Food Microbiol; 2007 Sep 15; 118(2):173-9. PubMed ID: 17706824
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  • 14. Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham.
    Prevolnik M, Škrlep M, Janeš L, Velikonja-Bolta S, Škorjanc D, Čandek-Potokar M.
    Meat Sci; 2011 Jun 15; 88(2):299-304. PubMed ID: 21300444
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  • 18. [Lipid- and protein-degrading processes during the maturation of ham].
    López Bote C, Córdoba JJ, Antequera T.
    Microbiologia; 1993 Feb 15; 9 Spec No():20-5. PubMed ID: 8484912
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