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Journal Abstract Search

181 related items for PubMed ID: 24615615

  • 21. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
    Candek-Potokar M, Monin G, Zlender B.
    J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
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  • 22. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham.
    Liu H, Huang J, Hu Q, Chen YP, Lai K, Xu J, Ouyang G, Liu Y.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Mar 01; 1140():121994. PubMed ID: 32028114
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  • 27. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
    Lorenzo JM, Martínez S, Franco I, Carballo J.
    Meat Sci; 2007 Oct 01; 77(2):287-93. PubMed ID: 22061602
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  • 29. 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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  • 30. 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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  • 31. 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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  • 35. Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.
    Lorenzo JM, García Fontán MC, Cachaldora A, Franco I, Carballo J.
    Food Microbiol; 2010 Apr 09; 27(2):229-35. PubMed ID: 20141940
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  • 36. Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.
    Pateiro M, Franco D, Carril JA, Lorenzo JM.
    J Food Sci Technol; 2015 Aug 09; 52(8):4808-18. PubMed ID: 26243901
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  • 37. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y, Li X, Huang A.
    Meat Sci; 2019 Dec 09; 158():107904. PubMed ID: 31374425
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  • 38. 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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