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Journal Abstract Search

229 related items for PubMed ID: 23552905

  • 1. 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
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  • 2. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
    Ramírez R, Cava R.
    J Agric Food Chem; 2007 Mar 07; 55(5):1923-31. PubMed ID: 17288443
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  • 5. Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
    Pérez-Palacios T, Ruiz J, Martín D, Grau R, Antequera T.
    J Sci Food Agric; 2010 Apr 15; 90(5):882-90. PubMed ID: 20355126
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  • 9. 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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  • 12. Odor-active compounds of Iberian hams with different aroma characteristics.
    Carrapiso AI, Jurado A, Timón ML, García C.
    J Agric Food Chem; 2002 Oct 23; 50(22):6453-8. PubMed ID: 12381133
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  • 13. Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
    Carrapiso AI, Martín L, Jurado A, García C.
    Meat Sci; 2010 May 23; 85(1):54-8. PubMed ID: 20374864
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  • 14. 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 May 23; 76(1):C89-97. PubMed ID: 21535660
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  • 15. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A, Nuñez M.
    Meat Sci; 2022 Feb 23; 184():108673. PubMed ID: 34662747
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  • 16. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
    Marušić N, Vidaček S, Janči T, Petrak T, Medić H.
    Meat Sci; 2014 Apr 23; 96(4):1409-16. PubMed ID: 24398000
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  • 17. Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham.
    Martínez-Onandi N, Rivas-Cañedo A, Ávila M, Garde S, Nuñez M, Picon A.
    Meat Sci; 2017 Sep 23; 131():40-47. PubMed ID: 28463751
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  • 19. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y, Li X, Huang A.
    Meat Sci; 2019 Dec 23; 158():107904. PubMed ID: 31374425
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  • 20. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM.
    Meat Sci; 2014 Jan 23; 96(1):256-63. PubMed ID: 23916960
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