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Journal Abstract Search

280 related items for PubMed ID: 23916960

  • 41. Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.
    Lorenzo JM, Pateiro M.
    Meat Sci; 2013 Oct; 95(2):330-5. PubMed ID: 23747626
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  • 42. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
    Moy YS, Lu TJ, Chou CC.
    J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
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  • 45. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.
    Martín-Sánchez AM, Chaves-López C, Sendra E, Sayas E, Fenández-López J, Pérez-Álvarez JÁ.
    Meat Sci; 2011 Sep; 89(1):35-44. PubMed ID: 21497448
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  • 47. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
    Olivares A, Dryahina K, Navarro JL, Smith D, Spanĕl P, Flores M.
    J Agric Food Chem; 2011 Mar 09; 59(5):1931-8. PubMed ID: 21294565
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  • 50. FATTY ACID PROFILE OF TWO CURED MEAT PRODUCTS: DRY-CURED HAM AND CECINA.
    Fernández D, Menéndez RA, Sanz JJ, García-Fernández Mdel C.
    Nutr Hosp; 2015 Jul 01; 32(1):367-72. PubMed ID: 26262740
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  • 51. Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.
    Martínez-Onandi N, Rivas-Cañedo A, Nuñez M, Picon A.
    Meat Sci; 2016 Jan 01; 111():130-8. PubMed ID: 26398007
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  • 53. Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham.
    Marušić Radovčić N, Vidaček S, Janči T, Medić H.
    J Food Sci Technol; 2016 Nov 01; 53(11):4093-4105. PubMed ID: 28035165
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  • 55. Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product.
    Kırkyol M, Akköse A.
    Food Sci Technol Int; 2023 Oct 01; 29(7):739-747. PubMed ID: 35795921
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  • 56. Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).
    Lorenzo JM.
    Meat Sci; 2014 Jan 01; 96(1):179-86. PubMed ID: 23896153
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  • 59. Physicochemical properties of foal meat as affected by cooking methods.
    Lorenzo JM, Cittadini A, Munekata PE, Domínguez R.
    Meat Sci; 2015 Oct 01; 108():50-4. PubMed ID: 26042921
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