Analysis of volatile compounds from Iberian hams: a review

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

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

(2010) Manuel León-Camacho et al.   GRASAS Y ACEITES

Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

(2010) Mónica Narváez-Rivas et al.   TALANTA

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

(2009) Ángela Jurado et al.   GRASAS Y ACEITES

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

(2009) Fidel Toldrá et al.   GRASAS Y ACEITES

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

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

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY

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

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