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Journal Abstract Search

138 related items for PubMed ID: 23498173

  • 1. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
    Purriños L, García Fontán MC, Carballo J, Lorenzo JM.
    Food Microbiol; 2013 May; 34(1):12-8. PubMed ID: 23498173
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  • 3. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
    Asefa DT, Møretrø T, Gjerde RO, Langsrud S, Kure CF, Sidhu MS, Nesbakken T, Skaar I.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):135-40. PubMed ID: 19505738
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  • 5. 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 31; 96(1):211-23. PubMed ID: 23911930
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  • 6. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
    Simoncini N, Rotelli D, Virgili R, Quintavalla S.
    Food Microbiol; 2007 Sep 31; 24(6):577-84. PubMed ID: 17418308
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  • 8. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
    Purriños L, Franco D, Carballo J, Lorenzo JM.
    Meat Sci; 2012 Dec 31; 92(4):627-34. PubMed ID: 22749430
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  • 9. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product.
    Vilar I, García Fontán MC, Prieto B, Tornadijo ME, Carballo J.
    J Appl Microbiol; 2000 Dec 31; 89(6):1018-26. PubMed ID: 11123475
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  • 10. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
    Andrade MJ, Rodríguez M, Casado EM, Bermúdez E, Córdoba JJ.
    Food Microbiol; 2009 Sep 31; 26(6):578-86. PubMed ID: 19527832
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  • 11. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L, Bermúdez R, Franco D, Carballo J, Lorenzo JM.
    J Food Sci; 2011 Sep 31; 76(1):C89-97. PubMed ID: 21535660
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  • 12. Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum.
    Sonjak S, Ličen M, Frisvad JC, Gunde-Cimerman N.
    Food Microbiol; 2011 Sep 31; 28(6):1111-6. PubMed ID: 21645808
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  • 13. 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 31; 94(14):2978-85. PubMed ID: 24615615
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  • 16. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
    Garcia-Gil N, Muñoz I, Santos-Garcés E, Arnau J, Gou P.
    Meat Sci; 2014 Jan 31; 96(1):65-72. PubMed ID: 23896138
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  • 17. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
    Andrade MA, Córdoba JJ, Casado EM, Córdoba MG, Rodríguez M.
    Meat Sci; 2010 Jun 31; 85(2):256-64. PubMed ID: 20374895
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  • 19. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
    Peromingo B, Núñez F, Rodríguez A, Alía A, Andrade MJ.
    Int J Food Microbiol; 2018 Mar 02; 268():73-80. PubMed ID: 29335227
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