Related references
Note: Only part of the references are listed.Recent advances in cured raw ham manufacture
Ramona Bosse (nee Danz) et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography
Ramona Bosse et al.
FOOD CHEMISTRY (2017)
Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities
Anne Mueller et al.
ANNALS OF MICROBIOLOGY (2016)
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
Ramona Bosse (Nee Danz) et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
Nerea Martinez-Onandi et al.
MEAT SCIENCE (2016)
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Rami Harkouss et al.
FOOD CHEMISTRY (2015)
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration
Ramona Bosse (nee Danz) et al.
FOOD RESEARCH INTERNATIONAL (2015)
Observations on the use of statistical methods in Food Science and Technology
Daniel Granato et al.
FOOD RESEARCH INTERNATIONAL (2014)
Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress
Aurore Vermassen et al.
FRONTIERS IN MICROBIOLOGY (2014)
Analysis of volatile compounds from Iberian hams: a review
M. Narvaez-Rivas et al.
GRASAS Y ACEITES (2012)
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
Raul Grau et al.
JOURNAL OF FOOD ENGINEERING (2011)
Chemical input - Sensory output: Diverse modes of physiology-flavour interaction
Andrea Buettner et al.
FOOD QUALITY AND PREFERENCE (2010)
Changes in SPME-extracted volatile compounds from Iberian ham during ripening
Angela Jurado et al.
GRASAS Y ACEITES (2009)
Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
I. Siro et al.
JOURNAL OF FOOD ENGINEERING (2009)
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Diego L. Garcia-Gonzalez et al.
MEAT SCIENCE (2008)
Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process
R. Morales et al.
MEAT SCIENCE (2008)
Flavour formation by amino acid catabolism
Y Ardö
BIOTECHNOLOGY ADVANCES (2006)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Odor-active compounds of Iberian hams with different aroma characteristics
AI Carrapiso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
S Fadda et al.
FEMS MICROBIOLOGY LETTERS (2002)
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)
Share Paper
