Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation (Q82402305)

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scientific article published on 01 June 1999

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English	Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation	scientific article published on 01 June 1999

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scholarly article

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16 January 2020

Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation (English)

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16 January 2020

author name string

R Cava

1

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16 January 2020

J Ruiz

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062368%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J Ventanas

3

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062368%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

T Antequera

4

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16 January 2020

publication date

1 June 1999

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16 January 2020

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8

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16 January 2020

52

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16 January 2020

2

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16 January 2020

165-172

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16 January 2020

Lipid oxidative changes in the processing of Iberian pig hams

1 reference

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7 January 2021

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A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

1 reference

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7 January 2021

based on heuristic

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Microsomal lipid peroxidation

1 reference

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Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham.

1 reference

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7 January 2021

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Time-related changes in intramuscular lipids of French dry-cured ham

1 reference

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7 January 2021

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

1 reference

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Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

1 reference

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Effect of dietary supplementation of vitamin E on pig meat quality

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

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7 January 2021

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Nitrite stabilization of lipids in cured pork

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7 January 2021

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Oxidative quality and shelf life of meats

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7 January 2021

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Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern

1 reference

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7 January 2021

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Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900164-8

7 January 2021

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Oxidative processes in meat and meat products: Quality implications

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7 January 2021

based on heuristic

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Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content

1 reference

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7 January 2021

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Volatile compounds of dry hams from Iberian pigs

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7 January 2021

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Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork

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The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats

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Muscle lipolysis phenomena in the processing of dry-cured ham

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Effect of pasture, confinement, and diet fortification with vitamin E and selenium on reproducing gilts and their progeny

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.alpha.-Tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during Storage

1 reference

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Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products

1 reference

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Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

1 reference

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Identifiers

10.1016/S0309-1740(98)00164-8

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062368%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062368%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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