Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Usage considerations for headspace-gas chromatography-ion mobility spectrometry as a suitable technique for qualitative analysis in a routine lab

(2021) Natividad Jurado-Campos et al.   JOURNAL OF CHROMATOGRAPHY A

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares 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

Gas chromatography – mass spectrometry data processing made easy

(2017) Lea G. Johnsen et al.   JOURNAL OF CHROMATOGRAPHY A

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study

(2015) Joel Girón et al.   MEAT SCIENCE

Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study

(2014) Carlos De Jesús et al.   MEAT SCIENCE

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

(2013) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds from Iberian hams: a review

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

Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham

(2010) Alberto Martín et al.   JOURNAL OF FOOD SCIENCE

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

(2009) Ángela Jurado et al.   GRASAS Y ACEITES

Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham

(2009) Ana I. Carrapiso et al.   MEAT SCIENCE

Foraging of Iberian fattening pigs grazing natural pasture in the dehesa

(2008) V. Rodríguez-Estévez et al.   Livestock Science

Characterisation of microbial deep spoilage in Iberian dry-cured ham

(2007) Alberto Martín et al.   MEAT SCIENCE