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Journal Abstract Search

221 related items for PubMed ID: 31229122

  • 1. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
    López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Carballo J, Zapata C, Lorenzo JM.
    Food Res Int; 2019 Aug; 122():635-642. PubMed ID: 31229122
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  • 2. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez JV, Benedito J, Lorenzo JM.
    Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
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  • 3. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A, Nuñez M.
    Meat Sci; 2022 Feb; 184():108673. PubMed ID: 34662747
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  • 5. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez José V, Benedito J, Lorenzo JM.
    Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
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  • 7. Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
    García-González DL, Aparicio R, Aparicio-Ruiz R.
    Molecules; 2013 Apr 03; 18(4):3927-47. PubMed ID: 23552905
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  • 8. 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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  • 13. Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham.
    Li R, Geng C, Xiong Z, Cui Y, Liao E, Peng L, Jin W, Wang H.
    J Food Sci; 2022 Aug 07; 87(8):3366-3385. PubMed ID: 35842841
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  • 15. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation.
    Zhou C, Wu X, Pan D, Xia Q, Sun Y, Geng F, Cao J.
    Food Chem; 2024 Mar 15; 436():137711. PubMed ID: 37839122
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  • 16. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M, Sugawara T, Obiya S, Enomoto A, Kaneko M, Ota S, Soga T, Tomita M.
    Food Res Int; 2020 Mar 15; 129():108850. PubMed ID: 32036920
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  • 20. 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
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