Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

(2017) Ramona Bosse (née Danz) et al.   FOOD CHEMISTRY

Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

(2017) Ramona Bosse née Danz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham

(2016) Ramona Bosse (née Danz) et al.   FOOD RESEARCH INTERNATIONAL

Microbial volatile organic compounds and their application in microorganism identification in foodstuff

(2016) Yu Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities

(2015) Anne Müller et al.   ANNALS OF MICROBIOLOGY

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

Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration

(2015) Ramona Bosse et al.   FOOD RESEARCH INTERNATIONAL

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

(2013) Joanna Stadnik et al.   FOOD CHEMISTRY

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds from Iberian hams: a review

(2012) M. León-Camacho et al.   GRASAS Y ACEITES

Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

(2010) Sonia Ventanas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

(2010) Andrea Buettner et al.   FOOD QUALITY AND PREFERENCE

VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY-CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS

(2010) E. SOTO et al.   JOURNAL OF MUSCLE FOODS

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

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

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