Iberian dry-cured ham sliced: Influence of vacuum packaging on volatile profile during chill-storage

Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)

(2022) Juan Yang et al.   Journal of Aquatic Food Product Technology

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

(2021) Elena M. Gómez-Sáez et al.   MOLECULES

Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs

(2021) Sara Martillanes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

(2021) Andrés Martín-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

(2020) Alberto Ortiz et al.   JOURNAL OF SENSORY STUDIES

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

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

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

(2016) C. Ubeda et al.   FOOD CHEMISTRY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

(2015) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

(2014) R. S. Gravador et al.   Animal

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

(2014) Roberto Bermúdez et al.   FOOD CONTROL

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 and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems

(2011) V. Parra et al.   MEAT SCIENCE

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 compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

(2009) Ana Rivas-Cañedo et al.   MEAT SCIENCE

Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars

(2008) R.M. Callejón et al.   JOURNAL OF CHROMATOGRAPHY A

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

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