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Journal Abstract Search

280 related items for PubMed ID: 23916960

  • 21. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [Abstract] [Full Text] [Related]

  • 22. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 May; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 23. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E.
    Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
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  • 24. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L, Belloch C, Flores M.
    Molecules; 2021 Jan 04; 26(1):. PubMed ID: 33406782
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  • 25. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.
    Domínguez R, Gómez M, Fonseca S, Lorenzo JM.
    Meat Sci; 2014 Jun 04; 97(2):223-30. PubMed ID: 24583332
    [Abstract] [Full Text] [Related]

  • 26. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing.
    Kaban G.
    Meat Sci; 2009 May 04; 82(1):17-23. PubMed ID: 20416610
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  • 27. Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham.
    Marušić Radovčić N, Poljanec I, Petričević S, Mora L, Medić H.
    Foods; 2021 May 28; 10(6):. PubMed ID: 34071436
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  • 30. 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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  • 31. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A, Navarro JL, Flores M.
    Meat Sci; 2011 Mar 01; 87(3):264-73. PubMed ID: 21112159
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  • 32. 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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  • 33. 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 08; 114():140-150. PubMed ID: 30361010
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  • 34. Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
    Martin D, Antequera T, Muriel E, Perez-Palacios T, Ruiz J.
    Meat Sci; 2009 Mar 08; 81(3):549-56. PubMed ID: 20416592
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  • 35. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
    Lorenzo JM, Gómez M, Purriños L, Fonseca S.
    J Sci Food Agric; 2016 Mar 15; 96(4):1194-201. PubMed ID: 25851258
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  • 36. 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
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  • 39. Fatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing time.
    Serra A, Buccioni A, Rodriguez-Estrada MT, Conte G, Cappucci A, Mele M.
    Meat Sci; 2014 Aug 01; 97(4):504-12. PubMed ID: 24769871
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  • 40. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
    Lee SM, Oh J, Hurh BS, Jeong GH, Shin YK, Kim YS.
    J Food Sci; 2016 Dec 01; 81(12):C2915-C2922. PubMed ID: 27925257
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