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Journal Abstract Search

205 related items for PubMed ID: 32036920

  • 1. 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; 129():108850. PubMed ID: 32036920
    [Abstract] [Full Text] [Related]

  • 2. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y, Li X, Huang A.
    Meat Sci; 2019 Dec; 158():107904. PubMed ID: 31374425
    [Abstract] [Full Text] [Related]

  • 3. Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing.
    Gallego M, Toldrá F, Mora L.
    Food Chem; 2022 Feb 15; 370():130977. PubMed ID: 34509941
    [Abstract] [Full Text] [Related]

  • 4. 1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.
    Zhang J, Yi Y, Pan D, Zhou G, Wang Y, Dang Y, He J, Li G, Cao J.
    Food Res Int; 2019 Aug 15; 122():114-122. PubMed ID: 31229062
    [Abstract] [Full Text] [Related]

  • 5. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.
    J Food Sci; 2013 Aug 15; 78(8):S1282-9. PubMed ID: 23957420
    [Abstract] [Full Text] [Related]

  • 6. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X, Chen X, Mi R, Qi B, Xiong S, Li J, Zhu Q, Wang S.
    Food Res Int; 2024 May 15; 183():114227. PubMed ID: 38760146
    [Abstract] [Full Text] [Related]

  • 7. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
    Schivazappa C, Virgili R.
    J Sci Food Agric; 2020 Jun 15; 100(8):3370-3377. PubMed ID: 32141082
    [Abstract] [Full Text] [Related]

  • 8. Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.
    Reina R, Sánchez del Pulgar J, López-Buesa P, García C.
    Meat Sci; 2014 Jan 15; 96(1):230-6. PubMed ID: 23916958
    [Abstract] [Full Text] [Related]

  • 9. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
    Pérez-Santaescolástica C, Carballo J, Fulladosa E, Munekata PES, Bastianello Campagnol PC, Gómez B, Lorenzo JM.
    Food Res Int; 2019 Feb 15; 116():49-56. PubMed ID: 30716972
    [No Abstract] [Full Text] [Related]

  • 10. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA.
    Int J Food Microbiol; 2006 Jul 01; 110(1):8-18. PubMed ID: 16564595
    [Abstract] [Full Text] [Related]

  • 11. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.
    Wang W, Li Y, Zhou X, Li C, Liu Y.
    Meat Sci; 2021 Jan 01; 171():108290. PubMed ID: 32949821
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 122():635-642. PubMed ID: 31229122
    [Abstract] [Full Text] [Related]

  • 13. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.
    Liao R, Xia Q, Zhou C, Geng F, Wang Y, Sun Y, He J, Pan D, Cao J.
    Food Chem; 2022 Mar 01; 371():131156. PubMed ID: 34583183
    [Abstract] [Full Text] [Related]

  • 14. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
    Luo J, Nasiru MM, Zhuang H, Zhou G, Zhang J.
    Food Res Int; 2021 Feb 01; 140():110001. PubMed ID: 33648234
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham.
    Li C, Zheng Z, Wang G, Chen G, Zhou N, Zhong Y, Yang Y, Wu H, Yang C, Liao G.
    Food Res Int; 2024 Jun 01; 186():114377. PubMed ID: 38729733
    [Abstract] [Full Text] [Related]

  • 17. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.
    Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX.
    Food Chem; 2022 Sep 15; 388():133059. PubMed ID: 35483294
    [Abstract] [Full Text] [Related]

  • 18. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content.
    Tian X, Li ZJ, Chao YZ, Wu ZQ, Zhou MX, Xiao ST, Zeng J, Zhe J.
    Food Res Int; 2020 Nov 15; 137():109456. PubMed ID: 33233132
    [Abstract] [Full Text] [Related]

  • 19. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
    Pagliarini E, Laureati M, Dinnella C, Monteleone E, Proserpio C, Piasentier E.
    J Sci Food Agric; 2016 Feb 15; 96(3):798-806. PubMed ID: 25716874
    [Abstract] [Full Text] [Related]

  • 20. NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing.
    Huang L, Zeng X, Ye Y, Cheng L, Pan D, He J, Dang Y.
    J Food Sci; 2020 Apr 15; 85(4):1027-1036. PubMed ID: 32180223
    [Abstract] [Full Text] [Related]

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