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Journal Abstract Search

205 related items for PubMed ID: 25442569

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  • 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
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  • 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
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  • 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
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  • 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
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  • 8. 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 08; 137():217-227. PubMed ID: 29223014
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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
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  • 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
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  • 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
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  • 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
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  • 17. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM.
    Meat Sci; 2014 Jan 08; 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 08; 25(2):379-391. PubMed ID: 30263281
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