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Journal Abstract Search

280 related items for PubMed ID: 23916960

  • 61. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat.
    Bao G, Niu J, Li S, Zhang L, Luo Y.
    Ultrason Sonochem; 2022 Jan; 82():105864. PubMed ID: 34915254
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  • 63. Volatile profile and microbiological characterization of hollow defect in dry-cured ham.
    Fulladosa E, Garriga M, Martín B, Guàrdia MD, García-Regueiro JA, Arnau J.
    Meat Sci; 2010 Nov; 86(3):801-7. PubMed ID: 20674188
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  • 64. Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese.
    Andic S, Tuncturk Y, Javidipour I.
    Food Sci Technol Int; 2011 Aug; 17(4):375-94. PubMed ID: 21917643
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  • 66. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez JV, Benedito J, Lorenzo JM.
    Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
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  • 68. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A, Domínguez R, E S Munekata P, Pateiro M, Sarriés MV, Manuel Lorenzo J.
    Food Res Int; 2022 Nov; 161():111881. PubMed ID: 36192994
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  • 69. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky.
    Han G, Zhang L, Li Q, Wang Y, Chen Q, Kong B.
    Meat Sci; 2020 Apr; 162():108030. PubMed ID: 31864038
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  • 72. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
    Coll-Brasas E, Arnau J, Gou P, Lorenzo JM, García-Pérez JV, Fulladosa E.
    Meat Sci; 2019 Jun; 152():127-133. PubMed ID: 30849689
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  • 73. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.
    Huang Y, Li H, Huang T, Li F, Sun J.
    Food Chem; 2014 Apr 15; 149():31-9. PubMed ID: 24295673
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  • 75. Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages.
    Monteiro SS, Ribeiro SR, Soquetta MB, Pires FJ, Wagner R, da Rosa CS.
    Food Res Int; 2018 Jul 15; 109():159-167. PubMed ID: 29803438
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  • 76. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures.
    Johansson G, Berdagué JL, Larsson M, Tran N, Borch E.
    Meat Sci; 1994 Jul 15; 38(2):203-18. PubMed ID: 22059658
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  • 77. Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham.
    Li R, Geng C, Xiong Z, Cui Y, Liao E, Peng L, Jin W, Wang H.
    J Food Sci; 2022 Aug 15; 87(8):3366-3385. PubMed ID: 35842841
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  • 78. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M.
    J Food Sci; 2012 Jan 15; 77(1):S10-8. PubMed ID: 22182210
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  • 79. 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 15; 96(1):288-94. PubMed ID: 23927917
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  • 80. In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
    Ting VJ, Soukoulis C, Silcock P, Cappellin L, Romano A, Aprea E, Bremer PJ, Märk TD, Gasperi F, Biasioli F.
    J Food Sci; 2012 Nov 15; 77(11):C1226-33. PubMed ID: 23057586
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