Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

(2022) Changyu Zhou et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage

(2022) Jieying Deng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

(2022) Zimu Li et al.   Food Bioscience

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

(2021) Chang-Yu Zhou et al.   FOOD CONTROL

Flavor Composition and Microbial Community Structure of Mianning Ham

(2021) Lin Chen et al.   Frontiers in Microbiology

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

(2021) Chang‐Yu Zhou et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

(2021) Ling Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

(2021) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure

(2021) Jin Zhang et al.   FOOD CHEMISTRY

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

(2020) Yu Mu et al.   Frontiers in Microbiology

Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

(2020) Fengke Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

(2020) Yingying Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi 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

Sex differences in lipid metabolism are affected by presence of the gut microbiota

(2018) Annemarie Baars et al.   Scientific Reports

Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham

(2018) Antonia María Toledano et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

(2018) Pengxue Liu et al.   MEAT SCIENCE

Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure

(2017) Jin Zhang et al.   Food and Bioprocess Technology

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

(2017) Chao-Zhi Zhu et al.   JOURNAL OF FOOD SCIENCE

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

(2017) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Comparison of microbial communities from different Jinhua ham factories

(2017) Qingfeng Ge et al.   AMB Express

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

(2015) Ana I. Carrapiso 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

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

(2012) G. Landeta et al.   MEAT SCIENCE

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

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

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