Related references
Note: Only part of the references are listed.Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME
Jose Sanchez del Pulgar et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Mar Roldan et al.
MEAT SCIENCE (2013)
Science and Technology for New Culinary Techniques
Jorge Ruiz et al.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2013)
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
Jose Sanchez del Pulgar et al.
MEAT SCIENCE (2012)
Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork
Line Christensen et al.
MEAT SCIENCE (2011)
Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
Ph. Gatellier et al.
MEAT SCIENCE (2010)
Model studies on the degradation of phenylalanine initiated by lipid hydroperoxides and their secondary and tertiary oxidation products
Rosario Zamora et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
P. Garcia-Segovia et al.
JOURNAL OF FOOD ENGINEERING (2007)
Strecker degradation of phenylalanine initiated by 2,4-decadienal or methyl 13-oxooctadeca-9,11-dienoate in model systems
Rosario Zamora et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
M Garcia-Esteban et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals
FJ Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Share Paper
