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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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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; 94(14):2978-85. PubMed ID: 24615615
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
    Pugliese C, Sirtori F, Calamai L, Franci O.
    J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
    [Abstract] [Full Text] [Related]

  • 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 Sep; 76(1):C89-97. PubMed ID: 21535660
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 8. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM.
    Meat Sci; 2014 Jan; 96(1):256-63. PubMed ID: 23916960
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut.
    Pugliese C, Sirtori F, Škrlep M, Piasentier E, Calamai L, Franci O, Čandek-Potokar M.
    Meat Sci; 2015 Feb; 100():58-68. PubMed ID: 25306512
    [Abstract] [Full Text] [Related]

  • 13. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).
    Lorenzo JM.
    Meat Sci; 2014 Jan 15; 96(1):179-86. PubMed ID: 23896153
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 19. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin.
    Lorenzo JM, Carballo J.
    Meat Sci; 2015 Jan 01; 99():44-51. PubMed ID: 25280362
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

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