Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut

(2020) Marjeta Čandek-Potokar et al.   Animals

Oleic acid stimulates monoamine efflux through PPAR-α: Differential effects in diet-induced obesity

(2020) Lakshmikripa Jagannathan et al.   LIFE SCIENCES

Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

(2020) Lilian Fachin Leonardo Betiol et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review

(2020) Stephen B. Smith et al.   MEAT SCIENCE

Bioactive peptides generated in the processing of dry-cured ham

(2020) Fidel Toldrá et al.   FOOD CHEMISTRY

Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

(2020) Ricard Bou et al.   FOOD RESEARCH INTERNATIONAL

Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts

(2020) Xin Zhang et al.   MEAT SCIENCE

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

(2019) Rubén Domínguez et al.   Food Analytical Methods

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage

(2019) Nerea Martínez-Onandi et al.   FOOD MICROBIOLOGY

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

(2019) Juan D. Rios-Mera et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage

(2019) Marco Cullere et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

(2019) Vitor A.S. Vidal et al.   MEAT SCIENCE

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

(2019) E. Coll-Brasas et al.   MEAT SCIENCE

Cured ham consumption and incidence of hypertension: The “Seguimiento Universidad de Navarra” (SUN) cohort

(2019) Anaïs Rico-Campà et al.   MEDICINA CLINICA

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

Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

(2019) Suelem Lima da Silva et al.   MEAT SCIENCE

Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig

(2019) Ana Isabel Carrapiso et al.   MEAT SCIENCE

Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham

(2019) A. Pinna et al.   MEAT SCIENCE

Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham

(2018) Marta Gallego et al.   FOOD CHEMISTRY

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

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

(2018) Igor Tomasevic et al.   MEAT SCIENCE

Rabbit meat production and consumption: State of knowledge and future perspectives

(2018) Marco Cullere et al.   MEAT SCIENCE

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

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

(2018) Marco Cullere et al.   MEAT SCIENCE

Rabbit meat production and processing in China

(2018) Shaobo Li et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Dietary oleic acid is inversely associated with pancreatic cancer – Data from food diaries in a cohort study

(2018) Paul JR. Banim et al.   PANCREATOLOGY

Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

(2018) Massimiliano Petracci et al.   MEAT SCIENCE

Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

(2018) M. López-Pedrouso et al.   Journal of Proteomics

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

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

Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition

(2017) Carlos Gómez-Corona et al.   FOOD QUALITY AND PREFERENCE

Prediction of the salt content from water activity analysis in dry-cured ham

(2017) Maria Martuscelli et al.   JOURNAL OF FOOD ENGINEERING

Growth performance, carcass characteristics, meat quality and muscle amino-acid profile of different rabbits breeds and their crosses

(2017) Mohammed A.F. Nasr et al.   MEAT SCIENCE

On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy

(2017) M. Isabel Campos et al.   MEAT SCIENCE

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

(2017) Larissa Aparecida Agostinho dos Santos Alves et al.   MEAT SCIENCE

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Future glucose-lowering drugs for type 2 diabetes

(2016) Clifford J Bailey et al.   Lancet Diabetes & Endocrinology

Effect of slaughter age on foal carcass traits and meat quality

(2015) R. Domínguez et al.   Animal

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

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

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

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

(2015) Bibiana Alves dos Santos et al.   FOOD RESEARCH INTERNATIONAL

Influence of Anatomical Retail Cut on Physicochemical and Sensory Characteristics of Foal “Cecina”

(2015) José M. Lorenzo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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 muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

An ExPosition of multivariate analysis with the singular value decomposition in R

(2013) Derek Beaton et al.   COMPUTATIONAL STATISTICS & DATA ANALYSIS

Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast

(2013) José M. Lorenzo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of housing conditions on production, carcass and meat quality traits of growing rabbits

(2013) Zs. Matics et al.   MEAT SCIENCE

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

(2013) Bibiana Alves dos Santos et al.   MEAT SCIENCE

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

(2012) Mónica Armenteros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and Identification of antihypertensive peptides in Spanish dry-cured ham

(2012) Elizabeth Escudero et al.   Journal of Proteomics

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

(2011) Sylvie Chollet et al.   FOOD QUALITY AND PREFERENCE

The role of rabbit meat as functional food

(2011) Antonella Dalle Zotte et al.   MEAT SCIENCE

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

(2011) Susana Ripollés 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

Physicochemical and nutritional composition of dry-cured duck breast

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2010) M. Aliño et al.   MEAT SCIENCE

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

(2009) José M. Lorenzo et al.   FOOD MICROBIOLOGY

Dietary protein recommendations and the prevention of sarcopenia

(2008) Douglas Paddon-Jones et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

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

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

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

(2007) E. Blesa et al.   MEAT SCIENCE