Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

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

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

(2013) Monica Laureati et al.   MEAT SCIENCE

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

(2011) N. Garcia-Gil et al.   MEAT SCIENCE

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

(2011) Riccardo Benedini et al.   MEAT SCIENCE

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

(2010) Margrethe Hersleth et al.   FOOD QUALITY AND PREFERENCE

THE STUDY OF INGREDIENTS AND PROCESSING TECHNIQUES OF XUANWEI STYLE HAM

(2010) AI XIANG HUANG et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

(2010) C. Pugliese et al.   JOURNAL OF MASS SPECTROMETRY

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

(2009) Sonia Ventanas et al.   FOOD QUALITY AND PREFERENCE

Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity

(2009) Giovanni Parolari et al.   JOURNAL OF FOOD SCIENCE

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

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero 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

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

(2008) P. Gou et al.   MEAT SCIENCE

Zinc-protoporphyrin IX promoting activity in pork muscle

(2007) Riccardo Benedini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE