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Journal Abstract Search


345 related items for PubMed ID: 23425117

  • 1. Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2013 Mar; 78(3):C416-24. PubMed ID: 23425117
    [Abstract] [Full Text] [Related]

  • 2. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing.
    del Olmo A, Calzada J, Nuñez M.
    J Food Sci; 2013 Nov; 78(11):C1659-64. PubMed ID: 24245884
    [Abstract] [Full Text] [Related]

  • 3. 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; 80(11):C2404-12. PubMed ID: 26375404
    [Abstract] [Full Text] [Related]

  • 4. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.
    Marcos B, Gou P, Serra X, Guàrdia MD, Zhen ZY, Hortós M, Mach N, te Pas MF, Keuning E, Kruijt L, Font i Furnols M, Arnau J.
    Meat Sci; 2013 Feb; 93(2):233-9. PubMed ID: 23036942
    [Abstract] [Full Text] [Related]

  • 5. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
    Candek-Potokar M, Monin G, Zlender B.
    J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
    [Abstract] [Full Text] [Related]

  • 6. The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.
    Fuentes V, Ventanas S, Ventanas J, Estévez M.
    Meat Sci; 2014 Feb; 96(2 Pt A):737-43. PubMed ID: 24200565
    [Abstract] [Full Text] [Related]

  • 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. 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
    [Abstract] [Full Text] [Related]

  • 9. Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture.
    Pena RN, Gallardo D, Guàrdia MD, Reixach J, Arnau J, Amills M, Quintanilla R.
    J Anim Sci; 2013 Mar 01; 91(3):1051-8. PubMed ID: 23296814
    [Abstract] [Full Text] [Related]

  • 10. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.
    J Food Sci; 2013 Aug 01; 78(8):S1282-9. PubMed ID: 23957420
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  • 13. Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.
    Reina R, Sánchez del Pulgar J, López-Buesa P, García C.
    Meat Sci; 2014 Jan 01; 96(1):230-6. PubMed ID: 23916958
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  • 14. Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
    García-González DL, Aparicio R, Aparicio-Ruiz R.
    Molecules; 2013 Apr 03; 18(4):3927-47. PubMed ID: 23552905
    [Abstract] [Full Text] [Related]

  • 15. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L, Estévez M, Ventanas J, Ventanas S.
    Meat Sci; 2015 Sep 03; 107():39-48. PubMed ID: 25935848
    [Abstract] [Full Text] [Related]

  • 16. 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 03; 94(14):2978-85. PubMed ID: 24615615
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  • 18. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.
    Laureati M, Buratti S, Giovanelli G, Corazzin M, Lo Fiego DP, Pagliarini E.
    Meat Sci; 2014 Jan 03; 96(1):288-94. PubMed ID: 23927917
    [Abstract] [Full Text] [Related]

  • 19. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham.
    Seong PN, Park KM, Kang SM, Kang GH, Cho SH, Park BY, Van Ba H.
    Asian-Australas J Anim Sci; 2014 Aug 03; 27(8):1164-73. PubMed ID: 25083111
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  • 20. 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
    [Abstract] [Full Text] [Related]


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