Evolution of volatile aldehydes in Iberian ham matured under different processing conditions (Q82390613)

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scientific article published on 01 April 2000

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Language	Label	Description	Also known as
English	Evolution of volatile aldehydes in Iberian ham matured under different processing conditions	scientific article published on 01 April 2000

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instance of

scholarly article

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

title

Evolution of volatile aldehydes in Iberian ham matured under different processing conditions (English)

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

author name string

L Martín

series ordinal

1

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

M L Timón

series ordinal

2

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

M J Petrón

series ordinal

3

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

J Ventanas

series ordinal

4

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

T Antequera

series ordinal

5

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

publication date

1 April 2000

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

number of pages

5

1 reference

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published in

Meat Science

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

volume

54

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

issue

4

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

page(s)

333-337

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

cites work

Lipid oxidative changes in the processing of Iberian pig hams

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Flavor compounds of dry-cured ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Relations between compositional traits and sensory qualities of French dry-cured ham.

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Endogenous skeletal muscle antioxidants

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Evolution of free amino acids and amines during ripening of Iberian cured ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Volatile components of dry cured Iberian ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Volatile compounds of dry hams from Iberian pigs

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900107-2

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

DOI

10.1016/S0309-1740(99)00107-2

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

PubMed publication ID

22060789

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22060789

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060789%20AND%20SRC:MED&resulttype=core&format=json

retrieved

16 January 2020

 

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