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Journal Abstract Search

144 related items for PubMed ID: 30388482

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  • 2. 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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  • 3. 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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  • 12. 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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  • 13. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T, Ruiz J, Martín D, Barat JM, Antequera T.
    Food Sci Technol Int; 2011 Apr 15; 17(2):127-33. PubMed ID: 21441388
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  • 14. 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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  • 15. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles.
    Ruiz-Ramírez J, Arnau J, Serra X, Gou P.
    Meat Sci; 2005 Aug 15; 70(4):579-87. PubMed ID: 22063883
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  • 16. Creatine and creatinine evolution during the processing of dry-cured ham.
    Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F.
    Meat Sci; 2010 Mar 15; 84(3):384-9. PubMed ID: 20374800
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  • 17. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.
    Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M.
    Meat Sci; 2016 Dec 15; 122():101-108. PubMed ID: 27513944
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  • 18. 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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