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Journal Abstract Search

150 related items for PubMed ID: 24769871

  • 1. 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; 97(4):504-12. PubMed ID: 24769871
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  • 2. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
    Ying W, Ya-Ting J, Jin-Xuan C, Yin-Ji C, Yang-Ying S, Xiao-Qun Z, Dao-Dong P, Chang-Rong O, Ning G.
    Food Chem; 2016 Jan 01; 190():33-40. PubMed ID: 26212938
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  • 4. Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.
    Yang Y, Sun Y, Pan D, Wang Y, Cao J.
    Meat Sci; 2018 Nov 01; 145():186-194. PubMed ID: 29982072
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  • 6. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM.
    Meat Sci; 2014 Jan 01; 96(1):256-63. PubMed ID: 23916960
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  • 14. The change of volatile compounds of two kinds of vinasse-cured ducks during processing.
    Lou XW, Zhang YB, Sun YY, Wang Y, Pan DD, Cao JX.
    Poult Sci; 2018 Jul 01; 97(7):2607-2617. PubMed ID: 29660061
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  • 18. Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
    Lorenzo JM, Fonseca S.
    J Sci Food Agric; 2014 Nov 01; 94(14):2978-85. PubMed ID: 24615615
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  • 19. Fatty acid profile, total cholesterol, vitamin content, and TBARS value of turkey breast muscle cured with the addition of lycopene.
    Skiepko N, Chwastowska-Siwiecka I, Kondratowicz J, Mikulski D.
    Poult Sci; 2016 May 01; 95(5):1182-90. PubMed ID: 26908896
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  • 20. 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 01; 97(2):223-30. PubMed ID: 24583332
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