Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Ridgetail White Prawn (Exopalaemon carinicauda) K Value Predicting Method by Using Electronic Nose Combined with Non-linear Data Analysis Model

(2018) Chenning Shao et al.   Food Analytical Methods

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

(2017) Dong Xia et al.   JOURNAL OF FOOD QUALITY

Design of A Portable Electronic Nose system and Application in K Value Prediction for Large Yellow Croaker (Pseudosciaena crocea)

(2016) Jian Li et al.   Food Analytical Methods

Electronic nose system fabrication and application in large yellow croaker (Pseudosciaena crocea) fressness prediction

(2016) Huang Zhiyi et al.   Journal of Food Measurement and Characterization

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

(2015) Rami Harkouss et al.   FOOD CHEMISTRY

Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits

(2015) Shanshan Qiu et al.   JOURNAL OF FOOD SCIENCE

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

(2015) Ana I. Carrapiso et al.   MEAT SCIENCE

Hairtail (Trichiurus haumela) freshness determination method based on electronic nose

(2015) Lin Han et al.   Journal of Food Measurement and Characterization

Rapid freshness analysis of mantis shrimps (Oratosquilla oratoria) by using electronic nose

(2015) Jinghao Jiang et al.   Journal of Food Measurement and Characterization

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

(2011) José M. Lorenzo et al.   MEAT SCIENCE

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

(2011) Riccardo Benedini et al.   MEAT SCIENCE

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

(2010) Manuel León-Camacho et al.   GRASAS Y ACEITES

The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

(2010) C. Pugliese et al.   JOURNAL OF MASS SPECTROMETRY

Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham

(2009) Jianhao Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE