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Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham
Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham
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Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

Sekhon, R.K ; Schilling, M.W ; Phillips, T.W ; Aikins, R.M.J ; Hasan, M.M ; Nannapaneni, R ; Mikel, W.B

Journal of food science, 2010-06, Vol.75 (5), p.C452-C458 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet
Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet
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Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

Dall’Asta, Chiara ; Galaverna, Gianni ; Bertuzzi, Terenzio ; Moseriti, Alessandra ; Pietri, Amedeo ; Dossena, Arnaldo ; Marchelli, Rosangela

Food chemistry, 2010-06, Vol.120 (4), p.978-983 [Periódico revisado por pares]

Elsevier Ltd

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3
Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams
Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams
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Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams

Håseth, T.T ; Egelandsdal, B ; Bjerke, F ; Sørheim, O

Journal of food science, 2007-10, Vol.72 (8), p.E420-E427 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
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Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time

Gou, P. ; Morales, R. ; Serra, X. ; Guàrdia, M.D. ; Arnau, J.

Meat science, 2008-12, Vol.80 (4), p.1333-1339 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Non-destructive analysis of a w, salt and water in dry-cured hams during drying process by means of computed tomography
Non-destructive analysis of a w, salt and water in dry-cured hams during drying process by means of computed tomography
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Non-destructive analysis of a w, salt and water in dry-cured hams during drying process by means of computed tomography

Santos-Garcés, Eva ; Gou, Pere ; Garcia-Gil, Núria ; Arnau, Jacint ; Fulladosa, Elena

Journal of food engineering, 2010, Vol.101 (2), p.187-192 [Periódico revisado por pares]

Elsevier Ltd

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6
Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography–high-resolution mass spectrometry
Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography–high-resolution mass spectrometry
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Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography–high-resolution mass spectrometry

Sørensen, Louise Marie ; Nielsen, Kristian Fog ; Jacobsen, Tomas ; Koch, Anette Granly ; Nielsen, Per Væggemose ; Frisvad, Jens Christian

Journal of Chromatography A, 2008-09, Vol.1205 (1), p.103-108 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

Romero de Ávila, M.D. ; Ordóñez, J.A. ; de la Hoz, L. ; Herrero, A.M. ; Cambero, M.I.

Meat science, 2010-04, Vol.84 (4), p.747-754 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
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Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Fuentes, Verónica ; Ventanas, Jesús ; Morcuende, David ; Estévez, Mario ; Ventanas, Sonia

Meat science, 2010-07, Vol.85 (3), p.506-514 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Fulladosa, E. ; Serra, X. ; Gou, P. ; Arnau, J.

Meat science, 2009-06, Vol.82 (2), p.213-218 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Nutritional composition of dry-cured ham and its role in a healthy diet
Nutritional composition of dry-cured ham and its role in a healthy diet
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Nutritional composition of dry-cured ham and its role in a healthy diet

Jiménez-Colmenero, F. ; Ventanas, J. ; Toldrá, F.

Meat science, 2010-04, Vol.84 (4), p.585-593 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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