4.7 Article

Volatile compounds of Celta dry-cured 'lacon' as affected by cross-breeding with Duroc and Landrace genotypes

Related references

Note: Only part of the references are listed.
Review Chemistry, Applied

Analysis of volatile compounds from Iberian hams: a review

M. Narvaez-Rivas et al.

GRASAS Y ACEITES (2012)

Article Food Science & Technology

Influence of salt content and processing time on sensory characteristics of cooked lacon

Laura Purrinos et al.

MEAT SCIENCE (2011)

Article Food Science & Technology

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

Laetitia Theron et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

Veronica Alonso et al.

MEAT SCIENCE (2009)

Article Food Science & Technology

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

Diego L. Garcia-Gonzalez et al.

MEAT SCIENCE (2008)

Article Agriculture, Multidisciplinary

Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes

Rosario Ramirez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

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

Jianhao Zhang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Food Science & Technology

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Alberto Martin et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Food Science & Technology

The role of muscle enzymes in dry-cured meat products with different drying conditions

F Toldra

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Review Spectroscopy

Contribution of mass spectrometry to the study of the Maillard reaction in food

LB Fay et al.

MASS SPECTROMETRY REVIEWS (2005)

Article Food Science & Technology

Volatile compounds in Iberian dry-cured loin

E Muriel et al.

MEAT SCIENCE (2004)

Article Chemistry, Applied

Note:: Effect of crossbreeding and rearing system on Iberian ham volatile compounds

AI Carrapiso et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)

Article Food Science & Technology

Growth and aroma production by Staphylococcus xylosus, S-carnosus and S-equoum -: a comparative study in model systems

AK Sondergaard et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Food Science & Technology

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham

JF Tejeda et al.

MEAT SCIENCE (2001)

Article Food Science & Technology

Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

D Ansorena et al.

FOOD RESEARCH INTERNATIONAL (2001)