Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

(2012) Mónica Armenteros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships

(2011) Trang H.D. Nguyen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS

(2011) MICHAEL LAMMERS et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

(2009) Diego L. García-González et al.   GRASAS Y ACEITES

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

(2009) Gandemer Gilles   GRASAS Y ACEITES

Creatine and creatinine evolution during the processing of dry-cured ham

(2009) Leticia Mora et al.   MEAT SCIENCE

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Determination of volatile compounds in San Daniele ham using headspace GC–MS

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE