Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

(2011) M.P. Gianelli et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

(2008) M. Majcher et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Consumers’ behaviour toward typical Italian dry sausages

(2007) Mauro Conter et al.   FOOD CONTROL