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Journal Abstract Search

144 related items for PubMed ID: 30388482

  • 21. Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham.
    Martínez-Onandi N, Rivas-Cañedo A, Ávila M, Garde S, Nuñez M, Picon A.
    Meat Sci; 2017 Sep; 131():40-47. PubMed ID: 28463751
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  • 22. Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process.
    Herrero L, Gracia MJ, Pérez-Arquillué C, Lázaro R, Herrera A, Bayarri S.
    Food Microbiol; 2017 Aug; 65():213-220. PubMed ID: 28400005
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  • 23. Evaluation by NIRS technology of curing process of ham with low sodium content.
    Campos MI, Debán L, Antolín G, Pardo R.
    Meat Sci; 2020 May; 163():108075. PubMed ID: 32045723
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  • 25. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham.
    Tabilo G, Flores M, Fiszman SM, Toldra F.
    Meat Sci; 1999 Mar; 51(3):255-60. PubMed ID: 22061860
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  • 26. 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; 161():107990. PubMed ID: 31710886
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  • 29. 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; 172():108356. PubMed ID: 33120174
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  • 30. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF, Hierro E, Arnau J, Carballo J, Aguirre JS, Gratacós-Cubarsí M, Fernández M.
    Food Res Int; 2017 Nov; 101():82-87. PubMed ID: 28941700
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  • 31. Factors in pig production that impact the quality of dry-cured ham: a review.
    Candek-Potokar M, Skrlep M.
    Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
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  • 32. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.
    Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F.
    Meat Sci; 1997 Sep; 47(1-2):29-47. PubMed ID: 22062616
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  • 33. Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content.
    Serra X, Ruiz-Ramírez J, Arnau J, Gou P.
    Meat Sci; 2005 Feb; 69(2):249-54. PubMed ID: 22062815
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  • 34. 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; 172():108334. PubMed ID: 33059180
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  • 36. 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; 87(4):436-42. PubMed ID: 21168978
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  • 37. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L, Estévez M, Ventanas J, Ventanas S.
    Meat Sci; 2015 Sep; 107():39-48. PubMed ID: 25935848
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  • 38. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
    Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro JA, Arnau J.
    Food Chem; 2013 Dec 01; 141(3):3207-14. PubMed ID: 23871079
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