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Journal Abstract Search

235 related items for PubMed ID: 29194607

  • 1. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
    Zhu CZ, Zhao JL, Tian W, Liu YX, Li MY, Zhao GM.
    J Food Sci; 2018 Jan; 83(1):46-52. PubMed ID: 29194607
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  • 2. 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]

  • 3. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
    Xu Y, Shui M, Chen D, Ma X, Feng T.
    Molecules; 2022 Oct 20; 27(20):. PubMed ID: 36296687
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  • 5. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS).
    Liu D, Bai L, Feng X, Chen YP, Zhang D, Yao W, Zhang H, Chen G, Liu Y.
    Meat Sci; 2020 Oct 20; 168():108178. PubMed ID: 32417671
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  • 7. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry.
    Wang W, Feng X, Zhang D, Li B, Sun B, Tian H, Liu Y.
    Meat Sci; 2018 Jun 20; 140():14-25. PubMed ID: 29501929
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  • 8. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
    Sun HM, Wang JZ, Zhang CH, Li X, Xu X, Dong XB, Hu L, Li CH.
    J Food Sci; 2014 Dec 20; 79(12):C2415-26. PubMed ID: 25393708
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  • 9. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y, Li X, Huang A.
    Meat Sci; 2019 Dec 20; 158():107904. PubMed ID: 31374425
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  • 12. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham.
    Liu H, Huang J, Hu Q, Chen YP, Lai K, Xu J, Ouyang G, Liu Y.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Mar 01; 1140():121994. PubMed ID: 32028114
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  • 17. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
    Ramírez R, Cava R.
    J Agric Food Chem; 2007 Mar 07; 55(5):1923-31. PubMed ID: 17288443
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  • 20. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A, Nuñez M.
    Meat Sci; 2022 Feb 07; 184():108673. PubMed ID: 34662747
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