Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

(2019) Wenchao Cai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola

(2018) Renyu Zhang et al.   FOOD CHEMISTRY

1 H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

(2018) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

The mycobiota of the production environments of traditional Norwegian salted and dried mutton ( pinnekjøtt )

(2018) Bjørn C.T. Schirmer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

(2016) Isadora Martínez-Arellano et al.   FOOD CHEMISTRY

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

(2015) José M. Lorenzo 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

Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

(2014) Stefanie Kaffarnik et al.   JOURNAL OF CHROMATOGRAPHY A

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

(2014) Luz H. Villalobos-Delgado et al.   MEAT SCIENCE

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić 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

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research

(2012) Qi-Yi Tang et al.   Insect Science

Protein and Lipid Oxidation in Parma Ham during Production

(2012) Glykeria Koutina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

(2010) Suresh K. Devatkal et al.   MEAT SCIENCE

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

Study of the volatile components of a candied plum and estimation of their contribution to the aroma

(2008) Cláudia Nunes et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

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

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