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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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2
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
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Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

Li, Rui ; Geng, Cuizhu ; Xiong, Zhemin ; Cui, Yingying ; Liao, E ; Peng, Lijuan ; Jin, Weiping ; Wang, Haibin

Journal of food science, 2022-08, Vol.87 (8), p.3366-3385 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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3
Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model
Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model
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Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

Santos, Luciana R ; Alía, Alberto ; Martin, Irene ; Gottardo, Franciele M ; Rodrigues, Laura B ; Borges, Karen A ; Furian, Thales Q ; Córdoba, Juan J

Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1729-1735 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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4
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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5
Perspectives in the Use of Peptidomics in Ham
Perspectives in the Use of Peptidomics in Ham
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Perspectives in the Use of Peptidomics in Ham

Gallego, Marta ; Mora, Leticia ; Toldrá, Fidel

Proteomics (Weinheim), 2018-09, Vol.18 (18), p.e1700422-n/a [Periódico revisado por pares]

Germany

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6
Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes
Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes
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Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Krvavica, Marina ; Lasić, Dario ; Kljusurić, Jasenka Gajdoš ; Đugum, Jelena ; Janović, Špiro ; Milovac, Srđan ; Bošnir, Jasna

Molecules (Basel, Switzerland), 2021-07, Vol.26 (14), p.4140 [Periódico revisado por pares]

Basel: MDPI AG

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7
Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening
Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening
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Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening

Karpiński, Piotr ; Kruszewski, Bartosz ; Stachelska, Milena Alicja ; Szabłowska, Emilia

International journal of food science & technology, 2020-12, Vol.55 (12), p.3630-3638 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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8
Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham
Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham
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Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham

Schivazappa, Cristina ; Virgili, Roberta

Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3370-3377 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
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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10
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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