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Journal Abstract Search

593 related items for PubMed ID: 24398000

  • 1. 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; 96(4):1409-16. PubMed ID: 24398000
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  • 2. Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds.
    Marušić N, Petrović M, Vidaček S, Petrak T, Medić H.
    Meat Sci; 2011 Aug; 88(4):786-90. PubMed ID: 21435796
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  • 3. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis.
    Petričević S, Marušić Radovčić N, Lukić K, Listeš E, Medić H.
    Meat Sci; 2018 Mar; 137():217-227. PubMed ID: 29223014
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  • 4. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham.
    Bermúdez R, Franco D, Carballo J, Lorenzo JM.
    Food Sci Technol Int; 2015 Dec; 21(8):581-92. PubMed ID: 25331495
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  • 7. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
    Purriños L, Carballo J, Lorenzo JM.
    Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
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  • 9. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
    Lorenzo JM, Montes R, Purriños L, Franco D.
    Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
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  • 10. Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.
    Lorenzo JM, Franco D, Carballo J.
    Meat Sci; 2014 Jan; 96(1):211-23. PubMed ID: 23911930
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  • 11. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.
    Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M.
    Meat Sci; 2016 Dec; 122():101-108. PubMed ID: 27513944
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  • 16. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
    Olivares A, Navarro JL, Flores M.
    Food Sci Technol Int; 2015 Mar; 21(2):110-23. PubMed ID: 24334376
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  • 18. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A, Nuñez M.
    Meat Sci; 2022 Feb; 184():108673. PubMed ID: 34662747
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  • 19. 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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  • 20. 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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