Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

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

Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

(2016) Ana del Olmo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

(2016) N. Martínez-Onandi et al.   MEAT SCIENCE

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

(2016) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

(2015) Ana del Olmo et al.   JOURNAL OF FOOD SCIENCE

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

(2015) Laura Lorido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

(2015) Laura Lorido et al.   MEAT SCIENCE

Healthy processed meat products – Regulatory, reformulation and consumer challenges

(2014) S. Grasso et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

(2013) Ana del Olmo et al.   JOURNAL OF FOOD SCIENCE

Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

(2013) Ana del Olmo et al.   JOURNAL OF FOOD SCIENCE

High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

(2012) María de Alba et al.   MEAT SCIENCE

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

(2011) Maria Clariana et al.   Innovative Food Science & Emerging Technologies

K-lactate and high pressure effects on the safety and quality of restructured hams

(2011) E. Fulladosa 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

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

(2009) Fidel Toldrá et al.   GRASAS Y ACEITES

Naturally Generated Small Peptides Derived from Myofibrillar Proteins in Serrano Dry-Cured Ham

(2009) Leticia Mora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

(2009) A. Costa-Corredor et al.   MEAT SCIENCE

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

(2009) Ana Rivas-Cañedo et al.   MEAT SCIENCE

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME–DED

(2007) Sonia Ventanas et al.   MEAT SCIENCE