Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage

Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage

(2014) Seonmi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

(2014) Nigel D. Scollan et al.   MEAT SCIENCE

Volatile composition of raw spirits of different botanical origin

(2013) P. Biernacka et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

(2013) José M. Lorenzo   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

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

(2011) Laura Purriños et al.   JOURNAL OF FOOD SCIENCE

Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products

(2011) Sinan Ceylan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2011) Nives Marušić et al.   MEAT SCIENCE

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

(2010) Takayuki Miyazaki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

Odour-active compounds of Jinhua ham

(2008) Huanlu Song et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

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

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

(2008) Begoña Rubio et al.   MEAT SCIENCE

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

(2008) Massimiliano Spaziani et al.   MEAT SCIENCE

Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing

(2008) Güzin Kaban   MEAT SCIENCE

Determination of volatile compounds in San Daniele ham using headspace GC–MS

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE