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Fundamental And Applied Biological Sciences. Psychology
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Artigo
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Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured HamSekhon, R.K ; Schilling, M.W ; Phillips, T.W ; Aikins, R.M.J ; Hasan, M.M ; Nannapaneni, R ; Mikel, W.BJournal of food science, 2010-06, Vol.75 (5), p.C452-C458 [Periódico revisado por pares]Malden, USA: Blackwell Publishing IncTexto completo disponível |
| 2 |
Material Type: Artigo
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Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured HamsHåseth, T.T ; Egelandsdal, B ; Bjerke, F ; Sørheim, OJournal of food science, 2007-10, Vol.72 (8), p.E420-E427 [Periódico revisado por pares]Malden, USA: Blackwell Publishing IncTexto completo disponível |
| 3 |
Material Type: Artigo
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Proteomic Identification of Actin-Derived Oligopeptides in Dry-Cured HamSentandreu, Miguel Ángel ; Armenteros, Mónica ; Calvete, Juan J ; Ouali, Ahmed ; Aristoy, Maria-Concepción ; Toldrá, FidelJournal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3613-3619 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
| 4 |
Material Type: Artigo
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Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curingdel Olmo, Ana ; Calzada, Javier ; Gaya, Pilar ; Nuñez, ManuelJournal of food science, 2013-03, Vol.78 (3), p.C416-C424 [Periódico revisado por pares]Hoboken, NJ: Blackwell Publishing LtdTexto completo disponível |
| 5 |
Material Type: Artigo
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Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino AcidsSforza, Stefano ; Galaverna, Gianni ; Schivazappa, Cristina ; Marchelli, Rosangela ; Dossena, Arnaldo ; Virgili, RobertaJournal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9422-9429 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
| 6 |
Material Type: Artigo
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Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stagesWang, Zhenyu ; Xu, Yansheng ; Zhang, Jihong ; Li, Xiang ; Lin, Zusong ; Ma, ChangweiInternational journal of food science & technology, 2011-07, Vol.46 (7), p.1370-1377 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
| 7 |
Material Type: Artigo
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Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry‐Curingdel Olmo, Ana ; Calzada, Javier ; Nuñez, ManuelJournal of food science, 2013-11, Vol.78 (11), p.C1659-C1664 [Periódico revisado por pares]Hoboken, NJ: The InstituteTexto completo disponível |
| 8 |
Material Type: Artigo
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Quality of Dry-Cured Ham Compared with Quality of Dry-Cured ShoulderReina, Raquel ; Sánchez del Pulgar, José ; Tovar, Jorge ; López-Buesa, Pascual ; García, CarmenJournal of food science, 2013-08, Vol.78 (8), p.S1282-S1289 [Periódico revisado por pares]Hoboken, NJ: Blackwell Publishing LtdTexto completo disponível |
| 9 |
Material Type: Artigo
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Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase ActivityParolari, Giovanni ; Benedini, Riccardo ; Toscani, TaniaJournal of food science, 2009-08, Vol.74 (6), p.C413-C418 [Periódico revisado por pares]Malden, USA: Blackwell Publishing IncTexto completo disponível |
| 10 |
Material Type: Artigo
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Identification of Small Peptides Generated in Spanish Dry-cured HamSentandreu, M.A ; Stoeva, S ; Aristoy, M.C ; Laib, K ; Voelter, W ; Toldrá, EJournal of food science, 2003, Vol.68 (1), p.64-69 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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