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Journal Abstract Search

129 related items for PubMed ID: 33059180

  • 1. 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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  • 2. 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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  • 3. 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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  • 5. 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; 100(8):3370-3377. PubMed ID: 32141082
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  • 7. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams.
    Dall'Olio S, Aboagye G, Nanni Costa L, Gallo M, Fontanesi L.
    Meat Sci; 2020 Apr; 162():108012. PubMed ID: 31816517
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  • 10. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.
    Gallego M, Mora L, Reig M, Toldrá F.
    Food Res Int; 2018 Mar; 105():873-879. PubMed ID: 29433284
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  • 14. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
    Coll-Brasas E, Arnau J, Gou P, Lorenzo JM, García-Pérez JV, Fulladosa E.
    Meat Sci; 2019 Jun; 152():127-133. PubMed ID: 30849689
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  • 16. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams.
    Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I.
    Meat Sci; 2016 Dec; 122():109-118. PubMed ID: 27513945
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  • 18. 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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  • 19. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham.
    Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A.
    Meat Sci; 2021 Feb; 172():108349. PubMed ID: 33120177
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  • 20. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
    de Alba M, Montiel R, Bravo D, Gaya P, Medina M.
    Meat Sci; 2012 Jun; 91(2):173-8. PubMed ID: 22330945
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