Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

(2020) Francisco Allan L. de Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional Characterization of Sea Bass Processing By-Products

(2020) Paulo E. S. Munekata et al.   Biomolecules

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Rubén Domínguez et al.   Food Analytical Methods

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

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

The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage

(2019) Megan K. North et al.   MEAT SCIENCE

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

(2019) Juan D. Rios-Mera et al.   MEAT SCIENCE

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

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

(2018) Marcio Aurélio de Almeida et al.   FOOD RESEARCH INTERNATIONAL

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

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

(2018) Erick Saldaña et al.   MEAT SCIENCE

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

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

(2018) Erick Saldaña et al.   MEAT SCIENCE

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

(2018) Xinfu Li et al.   MOLECULES

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

(2018) Xiao Gan et al.   MEAT SCIENCE

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2017) Siyu Zhang et al.   FOOD CHEMISTRY

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

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

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

(2016) Ewa Górska et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

(2016) Ahmet Akköse et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

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

Changes in Protein Hydrolysates During Processing of Chinese Traditional Dry-Cured Bacon (Laròu) Production

(2016) Jinjie Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

(2016) Rubén Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet 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

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

(2015) Carolina Pugliese et al.   MEAT SCIENCE

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

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

(2014) A. Villaverde et al.   MEAT SCIENCE

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

(2013) Alexander Hitzel et al.   FOOD CHEMISTRY

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Analysis of volatile compounds from Iberian hams: a review

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

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

(2012) Laura Purriños et al.   MEAT SCIENCE

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

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system

(2011) Simone Freiding et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

(2010) Ma Jesús Andrade et al.   MEAT SCIENCE

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

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

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

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Study of the volatile components of a candied plum and estimation of their contribution to the aroma

(2008) Cláudia Nunes et al.   FOOD CHEMISTRY

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

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