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Journal Abstract Search

138 related items for PubMed ID: 30263281

  • 1. 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; 25(2):379-391. PubMed ID: 30263281
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  • 2. 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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  • 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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  • 4. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
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  • 6. 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 01; 168():108178. PubMed ID: 32417671
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  • 13. 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 01; 83(1):46-52. PubMed ID: 29194607
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  • 14. Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham.
    Zhao GM, Zhou GH, Tian W, Xu XL, Wang YL, Luo X.
    Meat Sci; 2005 Dec 01; 71(4):612-9. PubMed ID: 22061206
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  • 15. Aroma-active compounds in jinhua ham produced with different fermentation periods.
    Liu XS, Liu JB, Yang ZM, Song HL, Liu Y, Zou TT.
    Molecules; 2014 Nov 19; 19(11):19097-113. PubMed ID: 25415474
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  • 16. 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 19; 140():14-25. PubMed ID: 29501929
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  • 17. Proteolysis in biceps femoris during Jinhua ham processing.
    Zhao GM, Tian W, Liu YX, Zhou GH, Xu XL, Li MY.
    Meat Sci; 2008 May 19; 79(1):39-45. PubMed ID: 22062596
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  • 18. Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
    Martuscelli M, Lupieri L, Chaves-Lopez C, Mastrocola D, Pittia P.
    J Food Sci Technol; 2015 Dec 19; 52(12):7771-82. PubMed ID: 26604350
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  • 19. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
    Ding X, Wang G, Zou Y, Zhao Y, Ge C, Liao G.
    Meat Sci; 2021 May 19; 175():108465. PubMed ID: 33610908
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  • 20. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage.
    Dos Santos BA, Campagnol PCB, Fagundes MB, Wagner R, Pollonio MAR.
    Food Res Int; 2015 Aug 19; 74():306-314. PubMed ID: 28411996
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