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Journal Abstract Search

332 related items for PubMed ID: 23871079

  • 21. Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging.
    Manzocco L, Anese M, Marzona S, Innocente N, Lagazio C, Nicoli MC.
    Food Chem; 2013 Dec 01; 141(3):2246-52. PubMed ID: 23870954
    [Abstract] [Full Text] [Related]

  • 22. Determination of sodium chloride in pork meat by computed tomography at different voltages.
    Håseth TT, Høy M, Kongsro J, Kohler A, Sørheim O, Egelandsdal B.
    J Food Sci; 2008 Sep 01; 73(7):E333-9. PubMed ID: 18803707
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  • 23. The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut.
    Pugliese C, Sirtori F, Škrlep M, Piasentier E, Calamai L, Franci O, Čandek-Potokar M.
    Meat Sci; 2015 Feb 01; 100():58-68. PubMed ID: 25306512
    [Abstract] [Full Text] [Related]

  • 24. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG, Kenneally PM, Arendt EK.
    Int J Food Microbiol; 2004 Jun 01; 93(2):219-30. PubMed ID: 15135960
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  • 26. Weibull analysis characterizes the breaking properties of dry-cured ham slices.
    Romero de Ávila MD, Escudero R, Ordóñez JA, Isabel Cambero M.
    Meat Sci; 2014 Aug 01; 97(4):451-8. PubMed ID: 24769143
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  • 27. Micronutrients in Italian ham: a survey of traditional products.
    Lucarini M, Saccani G, D'Evoli L, Tufi S, Aguzzi A, Gabrielli P, Marletta L, Lombardi-Boccia G.
    Food Chem; 2013 Oct 15; 140(4):837-42. PubMed ID: 23692773
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  • 30. 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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  • 31. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF, Hierro E, Arnau J, Carballo J, Aguirre JS, Gratacós-Cubarsí M, Fernández M.
    Food Res Int; 2017 Nov 01; 101():82-87. PubMed ID: 28941700
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  • 32. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
    de Alba M, Montiel R, Bravo D, Gaya P, Medina M.
    Meat Sci; 2012 Jun 01; 91(2):173-8. PubMed ID: 22330945
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  • 33. Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.
    Clariana M, Guerrero L, Sárraga C, Garcia-Regueiro JA.
    Meat Sci; 2012 Feb 01; 90(2):323-9. PubMed ID: 21856090
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  • 35. 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 01; 96(1):288-94. PubMed ID: 23927917
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  • 36. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez José V, Benedito J, Lorenzo JM.
    Food Res Int; 2018 Dec 01; 114():140-150. PubMed ID: 30361010
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  • 37. Factors affecting dry-cured ham consumer acceptability.
    Morales R, Guerrero L, Aguiar AP, Guàrdia MD, Gou P.
    Meat Sci; 2013 Nov 01; 95(3):652-7. PubMed ID: 23816516
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  • 38. Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices.
    Gou P, Santos-Garcés E, Høy M, Wold JP, Liland KH, Fulladosa E.
    Meat Sci; 2013 Oct 01; 95(2):250-5. PubMed ID: 23747619
    [Abstract] [Full Text] [Related]

  • 39. Tools for studying dry-cured ham processing by using computed tomography.
    Santos-Garcés E, Muñoz I, Gou P, Sala X, Fulladosa E.
    J Agric Food Chem; 2012 Jan 11; 60(1):241-9. PubMed ID: 22141464
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