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Journal Abstract Search

342 related items for PubMed ID: 22804717

  • 1. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
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  • 2. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
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  • 4. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
    Ripollés S, Campagnol PC, Armenteros M, Aristoy MC, Toldrá F.
    Meat Sci; 2011 Sep 01; 89(1):58-64. PubMed ID: 21531513
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  • 10. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham.
    Bermúdez R, Franco D, Carballo J, Lorenzo JM.
    Food Sci Technol Int; 2015 Dec 01; 21(8):581-92. PubMed ID: 25331495
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  • 11. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
    Pugliese C, Sirtori F, Calamai L, Franci O.
    J Mass Spectrom; 2010 Sep 01; 45(9):1056-64. PubMed ID: 20799283
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  • 15. Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.
    Lorenzo JM, Franco D, Carballo J.
    Meat Sci; 2014 Jan 01; 96(1):211-23. PubMed ID: 23911930
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  • 17. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device.
    Andrés AI, Cava R, Ruiz J.
    J Chromatogr A; 2002 Jul 19; 963(1-2):83-8. PubMed ID: 12188004
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  • 19. Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.
    Zhang Y, Wu H, Tang J, Huang M, Zhao J, Zhang J.
    Food Sci Biotechnol; 2016 Jul 19; 25(2):379-391. PubMed ID: 30263281
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