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Journal Abstract Search

145 related items for PubMed ID: 20965667

  • 1. Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor.
    Hernández-Cázares AS, Aristoy MC, Toldrá F.
    Meat Sci; 2011 Feb; 87(2):125-9. PubMed ID: 20965667
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  • 4. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Toldrá F.
    Meat Sci; 2012 Jul; 91(3):378-81. PubMed ID: 22417729
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  • 6. Development of an amperometric hypoxanthine biosensor for determination of hypoxanthine in fish and meat tissue.
    Basu AK, Chattopadhyay P, Choudhury UR, Chakraborty R.
    Indian J Exp Biol; 2005 Jul; 43(7):646-53. PubMed ID: 16053273
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  • 8. Estimation of dry-cured ham composition using dielectric time domain reflectometry.
    Fulladosa E, Duran-Montgé P, Serra X, Picouet P, Schimmer O, Gou P.
    Meat Sci; 2013 Apr; 93(4):873-9. PubMed ID: 23313974
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  • 10. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
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  • 19. Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet.
    Narváez-Rivas M, Vicario IM, Alcalde MJ, León-Camacho M.
    Talanta; 2010 Jun 15; 81(4-5):1224-8. PubMed ID: 20441888
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