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There are 6806 results for: content related to: The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

  1. HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS

    Journal of Food Processing and Preservation

    Volume 35, Issue 6, December 2011, Pages: 850–860, MICHAEL LAMMERS, KLAAS DIETZE and WALDEMAR TERNES

    Article first published online : 14 JUL 2011, DOI: 10.1111/j.1745-4549.2011.00538.x

  2. Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: S1282–S1289, Raquel Reina, José Sánchez del Pulgar, Jorge Tovar, Pascual López-Buesa and Carmen García

    Article first published online : 19 AUG 2013, DOI: 10.1111/1750-3841.12203

  3. Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 522–531, Linda Storrustløkken, Hanne Marie Devle, Torunn T. Håseth, Bjørg Egelandsdal, Carl Fredrik Naess-Andresen, Kristin Hollung, Per Berg, Dag Ekeberg and Ole Alvseike

    Article first published online : 4 NOV 2014, DOI: 10.1111/ijfs.12699

  4. Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1933–1943, Linda Storrustløkken, Hanne Marie Devle, Lars Erik Gangsei, Carl Fredrik Naess-Andresen, Bjørg Egelandsdal, Ole Alvseike and Dag Ekeberg

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12845

  5. New Cause of Spoilage in San Daniele Dry Cured Ham

    Journal of Food Safety

    Volume 34, Issue 4, November 2014, Pages: 263–269, Giuseppe Comi, Marisa Manzano, Romina Brichese and Lucilla Iacumin

    Article first published online : 17 JUL 2014, DOI: 10.1111/jfs.12122

  6. Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

    Journal of Sensory Studies

    Volume 28, Issue 6, December 2013, Pages: 450–466, Margrethe Hersleth, Tormod Næs, Luis Guerrero, Anna Claret, Annamaria Recchia, Caterina Dinnella and Erminio Monteleone

    Article first published online : 28 OCT 2013, DOI: 10.1111/joss.12068

  7. Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry-cured ham

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 11, 30 August 2005, Pages: 1914–1924, Almudena Soriano, Rafael Quiles, Cristina Mariscal and Antonia García Ruiz

    Article first published online : 4 MAY 2005, DOI: 10.1002/jsfa.2197

  8. Effect of Iberian × Duroc genotype on composition and sensory properties of dry-cured ham

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 4, March 2008, Pages: 667–675, Maria Rosario Ramírez and Ramón Cava

    Article first published online : 13 DEC 2007, DOI: 10.1002/jsfa.3133

  9. Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 5, 15 April 2010, Pages: 882–890, Trinidad Pérez-Palacios, Jorge Ruiz, Diana Martín, Raúl Grau and Teresa Antequera

    Article first published online : 15 FEB 2010, DOI: 10.1002/jsfa.3899

  10. Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 5, 30 March 2009, Pages: 834–842, Jianhao Zhang, Zongyuan Zhen, Wangang Zhang, Tao Zeng and Guanghong Zhou

    Article first published online : 23 FEB 2009, DOI: 10.1002/jsfa.3521

  11. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams

    Journal of the Science of Food and Agriculture

    Ella Pagliarini, Monica Laureati, Caterina Dinnella, Erminio Monteleone, Cristina Proserpio and Edi Piasentier

    Article first published online : 11 MAR 2015, DOI: 10.1002/jsfa.7151

  12. Genetic markers for the production of US country hams

    Journal of Animal Breeding and Genetics

    Volume 125, Issue 4, August 2008, Pages: 248–257, A.M. Ramos, K.L. Glenn, T.V. Serenius, K.J. Stalder and M.F. Rothschild

    Article first published online : 9 APR 2008, DOI: 10.1111/j.1439-0388.2007.00710.x

  13. Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: M360–M365, Alberto Martín, María J. Benito, Emilio Aranda, Santiago Ruiz-Moyano, Juan J. Córdoba and María G. Córdoba

    Article first published online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01674.x

  14. Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1370–1377, Zhenyu Wang, Yansheng Xu, Jihong Zhang, Xiang Li, Zusong Lin and Changwei Ma

    Article first published online : 6 MAY 2011, DOI: 10.1111/j.1365-2621.2011.02626.x

  15. Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation

    International Journal of Food Science & Technology

    Volume 44, Issue 11, November 2009, Pages: 2287–2295, Trinidad Pérez-Palacios, Jorge Ruiz, Raúl Grau, Mónica Flores and Teresa Antequera

    Article first published online : 19 OCT 2009, DOI: 10.1111/j.1365-2621.2009.02071.x

  16. Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes

    Animal Genetics

    Volume 33, Issue 2, April 2002, Pages: 123–131, V. Russo, L. Fontanesi, R. Davoli, L. Nanni Costa, M. Cagnazzo, L. Buttazzoni, R. Virgili and M. Yerle

    Article first published online : 28 MAR 2002, DOI: 10.1046/j.1365-2052.2002.00835.x

  17. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 14, November 2002, Pages: 1703–1709, María Pia Gianelli, Mónica Flores and Fidel Toldrá

    Article first published online : 8 OCT 2002, DOI: 10.1002/jsfa.1249

  18. THE STUDY OF INGREDIENTS AND PROCESSING TECHNIQUES OF XUANWEI STYLE HAM

    Journal of Food Processing and Preservation

    Volume 34, Issue s1, February 2010, Pages: 136–148, AI XIANG HUANG, CHANG RONG GE and QI CHAO HUANG

    Article first published online : 25 JAN 2010, DOI: 10.1111/j.1745-4549.2008.00329.x

  19. Changes in the volatile flavour components of Jinhua ham during the traditional ageing process

    International Journal of Food Science & Technology

    Volume 41, Issue 9, November 2006, Pages: 1033–1039, Jianhao Zhang, Li Wang, Yuan Liu, Jianhui Zhu and Guanghong Zhou

    Article first published online : 4 JUL 2006, DOI: 10.1111/j.1365-2621.2006.01163.x

  20. Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 7, May 2006, Pages: 1040–1045, María J Petrón, Elena Muriel, Juan F Tejeda, Jesús Ventanas and Teresa Antequera

    Article first published online : 6 MAR 2006, DOI: 10.1002/jsfa.2452