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Journal Abstract Search

112 related items for PubMed ID: 22062596

  • 1. Proteolysis in biceps femoris during Jinhua ham processing.
    Zhao GM, Tian W, Liu YX, Zhou GH, Xu XL, Li MY.
    Meat Sci; 2008 May; 79(1):39-45. PubMed ID: 22062596
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  • 3. Biochemical changes during processing of traditional Jinhua ham.
    Zhou GH, Zhao GM.
    Meat Sci; 2007 Sep; 77(1):114-20. PubMed ID: 22061402
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  • 6. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.
    Huan Y, Zhou G, Zhao G, Xu X, Peng Z.
    Meat Sci; 2005 Oct; 71(2):291-9. PubMed ID: 22064228
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  • 7. 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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  • 8. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2015 Nov 01; 80(11):C2404-12. PubMed ID: 26375404
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  • 9. 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 01; 83(1):46-52. PubMed ID: 29194607
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  • 11. 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. Hydrolysis and loss of extractability of proteins during ripening of iberian ham.
    Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA.
    Meat Sci; 1994 Jul 01; 37(2):217-27. PubMed ID: 22059496
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  • 14. Relations between compositional traits and sensory qualities of French dry-cured ham.
    Buscailhon S, Berdagué JL, Bousset J, Cornet M, Gandemer G, Touraille C, Monin G.
    Meat Sci; 1994 Jul 01; 37(2):229-43. PubMed ID: 22059497
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  • 20. Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.
    Théron L, Chevarin L, Robert N, Dutertre C, Santé-Lhoutellier V.
    Meat Sci; 2009 Jun 01; 82(2):272-7. PubMed ID: 20416738
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