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Items: 1 to 20 of 154

1.

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

Marcos B, Gou P, Serra X, Guàrdia MD, Zhen ZY, Hortós M, Mach N, te Pas MF, Keuning E, Kruijt L, Font i Furnols M, Arnau J.

Meat Sci. 2013 Feb;93(2):233-9. doi: 10.1016/j.meatsci.2012.08.026. Epub 2012 Sep 7.

PMID:
23036942
2.
3.

Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork quality.

Marcos B, Gou P, Guàrdia MD, Hortós M, Colleo M, Mach N, Te Pas MF, Keuning E, Kruijt L, Tibau J, Gispert M, Arnau J.

Meat Sci. 2013 Nov;95(3):688-93. doi: 10.1016/j.meatsci.2012.10.014. Epub 2012 Nov 10.

PMID:
23182671
4.

Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.

del Olmo A, Calzada J, Gaya P, Nuñez M.

J Food Sci. 2013 Mar;78(3):C416-24. doi: 10.1111/1750-3841.12058. Epub 2013 Feb 20.

PMID:
23425117
5.

Analysis of raw meat to predict proteolysis in Parma ham.

Schivazappa C, Degni M, Nanni Costa L, Russo V, Buttazzoni L, Virgili R.

Meat Sci. 2002 Jan;60(1):77-83.

PMID:
22063108
6.

Factors affecting dry-cured ham consumer acceptability.

Morales R, Guerrero L, Aguiar AP, Guàrdia MD, Gou P.

Meat Sci. 2013 Nov;95(3):652-7. doi: 10.1016/j.meatsci.2013.05.012. Epub 2013 May 16.

PMID:
23816516
7.

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.

Lorido L, Estévez M, Ventanas J, Ventanas S.

Meat Sci. 2015 Sep;107:39-48. doi: 10.1016/j.meatsci.2015.03.025. Epub 2015 Apr 15.

PMID:
25935848
8.

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P.

Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003. Epub 2011 Aug 12.

PMID:
21885206
9.

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.

Fuentes V, Ventanas S, Ventanas J, Estévez M.

Meat Sci. 2014 Feb;96(2 Pt A):737-43. doi: 10.1016/j.meatsci.2013.10.010. Epub 2013 Oct 11.

PMID:
24200565
10.

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham.

Seong PN, Park KM, Kang SM, Kang GH, Cho SH, Park BY, Van Ba H.

Asian-Australas J Anim Sci. 2014 Aug;27(8):1164-73. doi: 10.5713/ajas.2013.13770.

12.

Quality of dry-cured ham compared with quality of dry-cured shoulder.

Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.

J Food Sci. 2013 Aug;78(8):S1282-9. doi: 10.1111/1750-3841.12203.

PMID:
23957420
13.

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.

Håseth TT, Sørheim O, Høy M, Egelandsdal B.

Meat Sci. 2012 Mar;90(3):858-64. doi: 10.1016/j.meatsci.2011.11.029. Epub 2011 Nov 23.

PMID:
22154569
14.

Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture.

Pena RN, Gallardo D, Guàrdia MD, Reixach J, Arnau J, Amills M, Quintanilla R.

J Anim Sci. 2013 Mar;91(3):1051-8. doi: 10.2527/jas.2012-5458. Epub 2013 Jan 7.

15.

Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).

Del Pulgar JS, Soukoulis C, Biasioli F, Cappellin L, García C, Gasperi F, Granitto P, Märk TD, Piasentier E, Schuhfried E.

Talanta. 2011 Jul 15;85(1):386-93. doi: 10.1016/j.talanta.2011.03.077. Epub 2011 Apr 5.

PMID:
21645714
16.

Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing.

del Olmo A, Calzada J, Nuñez M.

J Food Sci. 2013 Nov;78(11):C1659-64. doi: 10.1111/1750-3841.12281. Epub 2013 Oct 8.

PMID:
24245884
17.

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.

Cilla I, Altarriba J, Guerrero L, Gispert M, Martínez L, Moreno C, Beltrán JA, Guàrdia MD, Diestre A, Arnau J, Roncalés P.

Meat Sci. 2006 Feb;72(2):252-60. doi: 10.1016/j.meatsci.2005.07.010. Epub 2005 Sep 13.

PMID:
22061552
18.

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.

Ruiz-Ramírez J, Arnau J, Serra X, Gou P.

Meat Sci. 2006 Feb;72(2):185-94. doi: 10.1016/j.meatsci.2005.06.016. Epub 2005 Aug 24.

PMID:
22061542
19.

Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.

Reina R, López-Buesa P, Sánchez del Pulgar J, Ventanas J, García C.

Meat Sci. 2012 Dec;92(4):562-8. doi: 10.1016/j.meatsci.2012.05.027. Epub 2012 Jun 6.

PMID:
22726701
20.

Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet.

Narváez-Rivas M, Vicario IM, Alcalde MJ, León-Camacho M.

Talanta. 2010 Jun 15;81(4-5):1224-8. doi: 10.1016/j.talanta.2010.02.013. Epub 2010 Feb 13.

PMID:
20441888

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