Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

(2019) Masahiro Sugimoto et al.   FOOD RESEARCH INTERNATIONAL

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

The effect of salting time and sex on chemical and textural properties of dry cured ham

(2019) Urška Tomažin 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

Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage

(2016) Kun Sha et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham

(2016) Masahiro Sugimoto et al.   MEAT SCIENCE

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

(2015) Pil Nam Seong et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

(2013) Angelina Sansone-Land et al.   FOOD CHEMISTRY

Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening

(2012) Ewelina Węsierska et al.   Food and Bioprocess Technology

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

(2012) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

(2011) Laura Purriños et al.   JOURNAL OF FOOD 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

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

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

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

(2009) Shan Xiao et al.   FOOD CHEMISTRY

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

Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing

(2008) Güzin Kaban   MEAT SCIENCE

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

(2007) Veli Gök et al.   MEAT SCIENCE

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE