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Journal Abstract Search

319 related items for PubMed ID: 25331495

  • 1. 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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  • 6. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L, Bermúdez R, Franco D, Carballo J, Lorenzo JM.
    J Food Sci; 2011 Dec; 76(1):C89-97. PubMed ID: 21535660
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  • 7. 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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  • 9. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
    Purriños L, Franco D, Carballo J, Lorenzo JM.
    Meat Sci; 2012 Dec; 92(4):627-34. PubMed ID: 22749430
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  • 11. 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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  • 17. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device.
    Andrés AI, Cava R, Ruiz J.
    J Chromatogr A; 2002 Jul 19; 963(1-2):83-8. PubMed ID: 12188004
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  • 18. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.
    Yang W, Yu J, Pei F, Mariga AM, Ma N, Fang Y, Hu Q.
    Food Chem; 2016 Apr 01; 196():860-6. PubMed ID: 26593566
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  • 20. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
    Zhu CZ, Zhao JL, Tian W, Liu YX, Li MY, Zhao GM.
    J Food Sci; 2018 Jan 01; 83(1):46-52. PubMed ID: 29194607
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