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Journal Abstract Search

115 related items for PubMed ID: 26675845

  • 1. Use of multiparametric magnetic resonance microscopy for discrimination among different processing protocols and anatomical positions of Slovenian dry-cured hams.
    Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I.
    Food Chem; 2016 Apr 15; 197 Pt B():1093-101. PubMed ID: 26675845
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  • 4. The effect of salting time and sex on chemical and textural properties of dry cured ham.
    Tomažin U, Škrlep M, Prevolnik Povše M, Batorek Lukač N, Karolyi D, Červek M, Čandek-Potokar M.
    Meat Sci; 2020 Mar 15; 161():107990. PubMed ID: 31710886
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  • 5. 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 15; 100():58-68. PubMed ID: 25306512
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  • 6. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams.
    Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I.
    Meat Sci; 2016 Dec 15; 122():109-118. PubMed ID: 27513945
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  • 7. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing.
    Škrlep M, Čandek-Potokar M, Žlender B, Robert N, Santé-Lhoutellier V, Gou P.
    Meat Sci; 2012 Dec 15; 92(4):360-5. PubMed ID: 22770931
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  • 11. Estimation of moisture content in dry-cured beef ham by measuring the impedance of the surface.
    Yamaguchi A, Muramoto T.
    Anim Sci J; 2024 Dec 15; 95(1):e13956. PubMed ID: 38797661
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  • 13. Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.
    Ruiz-Ramírez J, Arnau J, Serra X, Gou P.
    Meat Sci; 2006 Feb 15; 72(2):185-94. PubMed ID: 22061542
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  • 14. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
    Garcia-Gil N, Muñoz I, Santos-Garcés E, Arnau J, Gou P.
    Meat Sci; 2014 Jan 15; 96(1):65-72. PubMed ID: 23896138
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  • 15. Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham.
    Martínez-Onandi N, Rivas-Cañedo A, Ávila M, Garde S, Nuñez M, Picon A.
    Meat Sci; 2017 Sep 15; 131():40-47. PubMed ID: 28463751
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  • 16. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.
    Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F.
    Meat Sci; 1997 Sep 15; 47(1-2):29-47. PubMed ID: 22062616
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  • 19. Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates.
    Paredi G, Benoni R, Pighini G, Ronda L, Dowle A, Ashford D, Thomas J, Saccani G, Virgili R, Mozzarelli A.
    J Agric Food Chem; 2017 Aug 02; 65(30):6307-6316. PubMed ID: 28662581
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  • 20. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT, Sørheim O, Høy M, Egelandsdal B.
    Meat Sci; 2012 Mar 02; 90(3):858-64. PubMed ID: 22154569
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