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Journal Abstract Search

169 related items for PubMed ID: 28662581

  • 1. 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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  • 3. 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 02; 96(1):65-72. PubMed ID: 23896138
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  • 4. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
    Schivazappa C, Virgili R.
    J Sci Food Agric; 2020 Jun 02; 100(8):3370-3377. PubMed ID: 32141082
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  • 6. Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting.
    Contreras M, Benedito J, Garcia-Perez JV.
    Meat Sci; 2021 Feb 02; 172():108356. PubMed ID: 33120174
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  • 11. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
    Del Pulgar JS, Soukoulis C, Biasioli F, Cappellin L, García C, Gasperi F, Granitto P, Märk TD, Piasentier E, Schuhfried E.
    Talanta; 2011 Jul 15; 85(1):386-93. PubMed ID: 21645714
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  • 12. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.
    Laureati M, Buratti S, Giovanelli G, Corazzin M, Lo Fiego DP, Pagliarini E.
    Meat Sci; 2014 Jan 15; 96(1):288-94. PubMed ID: 23927917
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  • 13. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.
    Pinna A, Saccani G, Schivazappa C, Simoncini N, Virgili R.
    Meat Sci; 2020 Mar 15; 161():107994. PubMed ID: 31809914
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  • 16. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
    Purriños L, García Fontán MC, Carballo J, Lorenzo JM.
    Food Microbiol; 2013 May 15; 34(1):12-8. PubMed ID: 23498173
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  • 17. 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 15; 90(3):858-64. PubMed ID: 22154569
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  • 18. 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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  • 19. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
    Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM.
    Meat Sci; 2011 Apr 15; 87(4):436-42. PubMed ID: 21168978
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