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Articles (16)

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1-10 of 16 results for dry-cured ham

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Select article: Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

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Research article

First published 2013-6

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

José Sánchez del Pulgar, Carmen García, Raquel Reina [...]

Food Science and Technology International

Select article: Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

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Research article

First published 2006-06

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

I. Cilla, L. Martínez, L. Guerrero [...]

Food Science and Technology International

Select article: Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

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Research article

First published 2005-10

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

J. Ruiz, L. de la Hoz, B. Isabel [...]

Food Science and Technology International

Select article: Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

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Research article

First published 2015-12

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

Roberto Bermúdez, Daniel Franco, Javier Carballo [...]

Food Science and Technology International

Select article: Antilisterial activity of cinnamon essential oil,pomegranate extract,or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

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Research article

First published 2025-4

Antilisterial activity of cinnamon essential oil,pomegranate extract,or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

Luciana Ruschel dos Santos, Alberto Alía, Irene Martin [...]

Food Science and Technology International

Select article: Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

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Research article

First published 2004-10

Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

C. M. Alfaia, M. F. Castro, V. A. Reis [...]

Food Science and Technology International

Select article: Review : Achievements,needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances,necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma

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Review article

First published 1996-4

Review : Achievements,needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances,necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma

G. Parolari

Food Science and Technology International

Select article: Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

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Research article

First published 2007-12

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

M.R. Ramirez, R. Cava

Food Science and Technology International

Select article: Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

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Research article

First published 2000-6

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

R. Cava, J. Ventanas, J. Ruiz [...]

Food Science and Technology International

Select article: Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

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Research article

First published 2004-08

Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

C. Sanabria, P. J. Martín-Alvarez, A. V. Carrascosa

Food Science and Technology International

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