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Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
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Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS

Peromingo, Belén ; Rodríguez, Mar ; Núñez, Félix ; Silva, Antonio ; Rodríguez, Alicia

Food chemistry, 2018-10, Vol.263, p.275-282 [Periódico revisado por pares]

England: Elsevier Ltd

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2
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano
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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Gou, P. ; Zhen, Z.Y. ; Hortós, M. ; Arnau, J. ; Diestre, A. ; Robert, N. ; Claret, A. ; Čandek-Potokar, M. ; Santé-Lhoutellier, V.

Meat science, 2012-12, Vol.92 (4), p.346-353 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing
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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Škrlep, M. ; Čandek-Potokar, M. ; Žlender, B. ; Robert, N. ; Santé-Lhoutellier, V. ; Gou, P.

Meat science, 2012-12, Vol.92 (4), p.360-365 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Santé-Lhoutellier, V. ; Robert, N. ; Martin, J.F. ; Gou, P. ; Hortós, M. ; Arnau, J. ; Diestre, A. ; Candek-Potokar, M.

Meat science, 2012-12, Vol.92 (4), p.354-359 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
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Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

Hersleth, Margrethe ; Lengard, Valérie ; Verbeke, Wim ; Guerrero, Luis ; Næs, Tormod

Food quality and preference, 2011, Vol.22 (1), p.31-41 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
How Much Do Consumers Value Protected Designation of Origin Certifications? Estimates of willingness to Pay for PDO Dry‐Cured Ham in Italy
How Much Do Consumers Value Protected Designation of Origin Certifications? Estimates of willingness to Pay for PDO Dry‐Cured Ham in Italy
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How Much Do Consumers Value Protected Designation of Origin Certifications? Estimates of willingness to Pay for PDO Dry‐Cured Ham in Italy

Garavaglia, Christian ; Mariani, Paolo

Agribusiness (New York, N.Y.), 2017-06, Vol.33 (3), p.403-423 [Periódico revisado por pares]

Hoboken: Wiley Periodicals Inc

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7
The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach
The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach
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The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach

Pugliese, C. ; Sirtori, F. ; Calamai, L. ; Franci, O.

Journal of mass spectrometry, 2010-09, Vol.45 (9), p.1056-1064 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams
Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams
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Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams

Abbar, Salehe ; Amoah, Barbara ; Schilling, M Wes ; Phillips, Thomas W

Pest management science, 2016-08, Vol.72 (8), p.1604-1612 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides
Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides
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Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides

Mora, Leticia ; González-Rogel, Diego ; Heres, Alejandro ; Toldrá, Fidel

Journal of functional foods, 2020-04, Vol.67, p.103840, Article 103840 [Periódico revisado por pares]

Elsevier Ltd

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10
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights
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A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Zhou, Chang‐Yu ; Pan, Dao‐Dong ; Cao, Jin‐Xuan ; Zhou, Guang‐Hong

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.3838-3857 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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Deste Autor:

  1. Costa, C
  2. Andrade, P
  3. Miranda, A
  4. Ortega, K
  5. Muniz, P

Neste Assunto:

  1. Science & Technology
  2. Life Sciences & Biomedicine
  3. Humans
  4. Physical Sciences
  5. Animals

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.