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206 related items for PubMed ID: 25442569

  • 1. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
    [Abstract] [Full Text] [Related]

  • 2. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
    Wu H, Yan W, Zhuang H, Huang M, Zhao J, Zhang J.
    Food Chem; 2016 Jun 15; 201():237-42. PubMed ID: 26868571
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar 08; 96(3):1325-31. PubMed ID: 24342182
    [Abstract] [Full Text] [Related]

  • 5. 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 Mar 08; 76(1):C89-97. PubMed ID: 21535660
    [Abstract] [Full Text] [Related]

  • 6. 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 08; 96(1):211-23. PubMed ID: 23911930
    [Abstract] [Full Text] [Related]

  • 7. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
    Zhang Y, Feng X, Wu H, Tang J, Zhang J.
    J Food Sci; 2014 Sep 08; 79(9):E1695-703. PubMed ID: 25212268
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  • 9. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
    Luo J, Nasiru MM, Zhuang H, Zhou G, Zhang J.
    Food Res Int; 2021 Feb 08; 140():110001. PubMed ID: 33648234
    [Abstract] [Full Text] [Related]

  • 10. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
    Gan X, Li H, Wang Z, Emara AM, Zhang D, He Z.
    Meat Sci; 2019 Apr 08; 150():14-22. PubMed ID: 30562639
    [Abstract] [Full Text] [Related]

  • 11. Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon.
    Li F, Zhuang H, Qiao W, Zhang J, Wang Y.
    J Food Sci Technol; 2016 Oct 08; 53(10):3795-3805. PubMed ID: 28017995
    [Abstract] [Full Text] [Related]

  • 12. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.
    Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B.
    Meat Sci; 2021 Feb 08; 172():108338. PubMed ID: 33129060
    [Abstract] [Full Text] [Related]

  • 13. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
    Guo J, Wang Q, Chen C, Yu H, Xu B.
    J Sci Food Agric; 2021 May 08; 101(7):2984-2993. PubMed ID: 33159340
    [Abstract] [Full Text] [Related]

  • 14. 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 08; 21(8):581-92. PubMed ID: 25331495
    [Abstract] [Full Text] [Related]

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

  • 17. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM.
    Meat Sci; 2014 Jan 04; 96(1):256-63. PubMed ID: 23916960
    [Abstract] [Full Text] [Related]

  • 18. Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.
    Zhang Y, Wu H, Tang J, Huang M, Zhao J, Zhang J.
    Food Sci Biotechnol; 2016 Jan 04; 25(2):379-391. PubMed ID: 30263281
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
    Ding X, Wang G, Zou Y, Zhao Y, Ge C, Liao G.
    Meat Sci; 2021 May 04; 175():108465. PubMed ID: 33610908
    [Abstract] [Full Text] [Related]

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