Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin (Q35901350)

11 August 2017

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin (English)

1 reference

11 August 2017

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

31 May 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

Jose Manuel Lorenzo Rodriguez

31 May 2020

series ordinal

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

31 May 2020

J A Carril

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

31 May 2020

publication date

19 September 2014

1 reference

Journal of Food Science and Technology

11 August 2017

1 reference

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31 May 2020

volume

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31 May 2020

issue

1 reference

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31 May 2020

page(s)

4808-4818

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

Effect of Iberian×Duroc genotype on dry-cured loin quality.

31 May 2020

cites work

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.

11 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

11 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

A simple method for the isolation and purification of total lipides from animal tissues

11 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Rapid separation of lipid classes in high yield and purity using bonded phase columns

11 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".

11 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Volatile compounds in Iberian dry-cured loin.

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Volatile compounds released during ripening in Italian dried sausage

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Biochemical changes during processing of traditional Jinhua ham.

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

24 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4519481

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

24 September 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Muscle lipolysis phenomena in the processing of dry-cured ham

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-014-1561-X

Aroma components from dried sausages fermented with Staphylococcus xylosus

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/26243901

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/26243901

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Influence of sensory characteristics on the acceptability of dry-cured ham

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/26243901

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1007/S13197-014-1561-X

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

31 May 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json

31 May 2020

PubMed publication ID

26243901

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26243901%20AND%20SRC:MED&resulttype=core&format=json