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Journal Abstract Search

144 related items for PubMed ID: 30388482

  • 41. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride.
    Aliño M, Grau R, Toldrá F, Barat JM.
    Meat Sci; 2010 Oct; 86(2):331-6. PubMed ID: 20541872
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  • 43. Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture.
    Pena RN, Gallardo D, Guàrdia MD, Reixach J, Arnau J, Amills M, Quintanilla R.
    J Anim Sci; 2013 Mar; 91(3):1051-8. PubMed ID: 23296814
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  • 44. Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development.
    Coll-Brasas E, Gou P, Arnau J, Olmos A, Fulladosa E.
    Meat Sci; 2021 Feb; 172():108362. PubMed ID: 33161218
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  • 45. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
    Bak KH, Lindahl G, Karlsson AH, Lloret E, Ferrini G, Arnau J, Orlien V.
    Meat Sci; 2012 Mar; 90(3):690-6. PubMed ID: 22100713
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  • 46. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.
    Gou P, Morales R, Serra X, Guàrdia MD, Arnau J.
    Meat Sci; 2008 Dec; 80(4):1333-9. PubMed ID: 22063876
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  • 49. Estimation of dry-cured ham composition using dielectric time domain reflectometry.
    Fulladosa E, Duran-Montgé P, Serra X, Picouet P, Schimmer O, Gou P.
    Meat Sci; 2013 Apr; 93(4):873-9. PubMed ID: 23313974
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  • 51. Genome-wide association study for ham weight loss at first salting in Italian Large White pigs: towards the genetic dissection of a key trait for dry-cured ham production.
    Fontanesi L, Schiavo G, Gallo M, Baiocco C, Galimberti G, Bovo S, Russo V, Buttazzoni L.
    Anim Genet; 2017 Feb; 48(1):103-107. PubMed ID: 27593230
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  • 54. Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin.
    Herrero AM, Cambero MI, Ordóñez JA, Castejón D, Romero de Avila MD, de la Hoz L.
    J Agric Food Chem; 2007 Nov 14; 55(23):9357-64. PubMed ID: 17937480
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  • 58. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M, Mora L, Toldrá F.
    J Proteomics; 2016 Sep 16; 147():98-107. PubMed ID: 26926439
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  • 59. Toxoplasma gondii detection and viability assays in ham legs and shoulders from experimentally infected pigs.
    Gomez-Samblas M, Vilchez S, Racero JC, Fuentes MV, Osuna A.
    Food Microbiol; 2016 Sep 16; 58():112-20. PubMed ID: 27217366
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