Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

(2013) José M. Lorenzo   MEAT SCIENCE

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 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

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 pork fat addition on the volatile compounds of foal dry-cured sausage

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

(2012) Roberto Bermúdez et al.   MEAT SCIENCE

The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

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

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

(2011) José M Lorenzo 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

Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat

(2010) M. Narváez-Rivas et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

(2010) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

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

(2010) Laetitia Théron et al.   MEAT SCIENCE

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY

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

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