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Journal Abstract Search

162 related items for PubMed ID: 27513945

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  • 2. Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging.
    Manzocco L, Anese M, Marzona S, Innocente N, Lagazio C, Nicoli MC.
    Food Chem; 2013 Dec 01; 141(3):2246-52. PubMed ID: 23870954
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  • 4. 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 01; 137():217-227. PubMed ID: 29223014
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  • 7. 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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  • 8. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
    Harkouss R, Astruc T, Lebert A, Gatellier P, Loison O, Safa H, Portanguen S, Parafita E, Mirade PS.
    Food Chem; 2015 Jan 01; 166():522-530. PubMed ID: 25053089
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  • 12. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.
    Fulladosa E, Guerrero L, Illana A, Olmos A, Coll-Brasas E, Gou P, Muñoz I, Arnau J.
    Meat Sci; 2021 Feb 01; 172():108334. PubMed ID: 33059180
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  • 13. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
    Coll-Brasas E, Arnau J, Gou P, Lorenzo JM, García-Pérez JV, Fulladosa E.
    Meat Sci; 2019 Jun 01; 152():127-133. PubMed ID: 30849689
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  • 14. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.
    Wang W, Li Y, Zhou X, Li C, Liu Y.
    Meat Sci; 2021 Jan 01; 171():108290. PubMed ID: 32949821
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  • 18. 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 01; 92(4):360-5. PubMed ID: 22770931
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