Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

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

(2019) Rubén Domínguez et al.   Food Analytical Methods

Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

(2019) Fabiane M. Nachtigall et al.   Foods

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

(2019) Aurora Cittadini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

(2018) Chiara Montanari et al.   Food Bioscience

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

(2017) Siyu Zhang et al.   FOOD CHEMISTRY

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

(2017) Chang-Yu Zhou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

(2016) Yingyang Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Amino Acid Degradations Produced by Lipid Oxidation Products

(2015) Francisco J. Hidalgo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

(2015) Haizhou Wu et al.   FOOD CHEMISTRY

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

(2015) José M. Lorenzo et al.   FOOD CONTROL

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

(2015) Bibiana A. dos Santos et al.   JOURNAL OF FOOD ENGINEERING

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

(2015) Maria Martuscelli et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

(2015) Sandra Stojković et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”

(2015) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

Proteolysis and cathepsin activities in the processing of dry-cured duck

(2014) D. Y. Wang et al.   POULTRY SCIENCE

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

(2013) Rami Harkouss et al.   FOOD CHEMISTRY

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

(2013) José Sánchez del Pulgar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

(2013) Nives Marušić et al.   MEAT SCIENCE

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

(2013) José M. Lorenzo   MEAT SCIENCE

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

(2013) Haizhou Wu et al.   MEAT SCIENCE

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

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

(2011) Mario Estévez et al.   FOOD CHEMISTRY

Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

(2011) Guofeng Jin et al.   FOOD CHEMISTRY

Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

(2011) Rubén Garrido et al.   FOOD CONTROL

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

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 lipolysis and lipid oxidation of Jinhua ham

(2010) Jianhao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

(2009) Marjorie Ellin Doyle et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros 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

Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu)

(2008) Jin-Jin Jiang et al.   Food and Bioprocess Technology

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

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

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE

Proteolysis in biceps femoris during Jinhua ham processing

(2007) G.M. Zhao et al.   MEAT SCIENCE