Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

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

Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing

(2018) A.B. García-García et al.   MEAT SCIENCE

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

(2017) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

(2015) Gabriella Giovanelli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

(2015) Carolina Pugliese et al.   MEAT SCIENCE

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

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

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

(2013) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

(2013) Monica Laureati et al.   MEAT SCIENCE

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

(2013) Diego García-González et al.   MOLECULES

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level

(2012) Laura Purriños et al.   FOOD MICROBIOLOGY

The impact of the rank of marker variance-covariance matrix in principal component evaluation for genomic selection applications

(2011) C. Dimauro et al.   JOURNAL OF ANIMAL BREEDING AND GENETICS

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

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

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

(2010) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

(2010) Mónica Narváez-Rivas et al.   TALANTA

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

(2009) Ángela Jurado et al.   GRASAS Y ACEITES

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

(2009) Carolina Pugliese et al.   GRASAS Y ACEITES

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

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

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

(2007) E. Soto et al.   MEAT SCIENCE

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

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE