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Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Meat science, 2024-09, Vol.215, p.109539-109539, Article 109539

2024

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Modelling of salt uptake for salt content standardization in dry-cured ham

Meat science, 2024-08, Vol.214, p.109523-109523, Article 109523

2024

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Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Food research international, 2018-06, Vol.108, p.539-550

2018

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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Meat science, 2013-10, Vol.95 (2), p.250-255

2013

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Adsorption of Surfactant Lipids by Single-Walled Carbon Nanotubes in Mouse Lung upon Pharyngeal Aspiration

ACS nano, 2012-05, Vol.6 (5), p.4147-4156

2012

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Non-destructive determination of fat content in green hams using ultrasound and X-rays

Meat science, 2015-06, Vol.104, p.37-43

2015

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

Meat science, 2013-07, Vol.94 (3), p.408-416

2013

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K-lactate and high pressure effects on the safety and quality of restructured hams

Meat science, 2012-05, Vol.91 (1), p.56-61

2012

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Influence of hypothyroidism on testicular mitochondrial oxidative stress by activating the p38 mitogen-activated protein kinase and c-Jun NH 2 -terminal kinase signaling pathways in rats

Human & experimental toxicology, 2019-01, Vol.38 (1), p.95-105

2019

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Estimation of dry-cured ham composition using dielectric time domain reflectometry

Meat science, 2013-04, Vol.93 (4), p.873-879

2013

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Meat science, 2012-12, Vol.92 (4), p.360-365

2012

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

Meat science, 2012-02, Vol.90 (2), p.386-392

2012

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles

Meat science, 2013-07, Vol.94 (3), p.417-423

2013

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Meat science, 2012-12, Vol.92 (4), p.354-359

2012

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Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages

Meat science, 2013-03, Vol.93 (3), p.639-644

2013

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Meat science, 2012-12, Vol.92 (4), p.346-353

2012

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

Meat science, 2013-11, Vol.95 (3), p.688-693

2013

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

Meat science, 2013-02, Vol.93 (2), p.233-239

2013

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Regulation of neurofilament interactions in vitro by natural and synthetic polypeptides sharing Lys-Ser-Pro sequences with the heavy neurofilament subunit NF-H : Neurofilament crossbridging by antiparallel sidearm overlapping

Medical & biological engineering & computing, 1998-05, Vol.36 (3), p.371-387

1998

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Carbon nanotubes degraded by neutrophil myeloperoxidase induce less pulmonary inflammation

Nature nanotechnology, 2010-05, Vol.5 (5), p.354-359

2010

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Progressive Hyperphosphorylation of Neurofilament Heavy Subunits with Aging: Possible Involvement in the Mechanism of Neurofilament Accumulation

Biochemical and biophysical research communications, 1995-10, Vol.215 (1), p.368-376

1995

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Naftidrofuryl, a Putative Activator of Neuron Survival, Stimulates the Expression of Neurofilament Heavy Subunit in Cultivated Spinal Cord Neurons from Chicken

Biochemical and biophysical research communications, 1994-04, Vol.200 (1), p.504-512

1994

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Possible Involvement of Ubiquitination in Neurofilament Degradation

Biochemical and biophysical research communications, 1995-12, Vol.217 (2), p.529-538

1995

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Synthesis and characterization of PEG-PCL-PEG thermosensitive hydrogel

International journal of pharmaceutics, 2009-01, Vol.365 (1), p.89-99

2009

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Inflammation-associated lymphangiogenesis: a double-edged sword?

The Journal of clinical investigation, 2014-03, Vol.124 (3), p.936-942

2014

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Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Modelling of salt uptake for salt content standardization in dry-cured ham

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Adsorption of Surfactant Lipids by Single-Walled Carbon Nanotubes in Mouse Lung upon Pharyngeal Aspiration

Non-destructive determination of fat content in green hams using ultrasound and X-rays

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

K-lactate and high pressure effects on the safety and quality of restructured hams

Influence of hypothyroidism on testicular mitochondrial oxidative stress by activating the p38 mitogen-activated protein kinase and c-Jun NH 2 -terminal kinase signaling pathways in rats

Estimation of dry-cured ham composition using dielectric time domain reflectometry

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

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

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

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

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

Regulation of neurofilament interactions in vitro by natural and synthetic polypeptides sharing Lys-Ser-Pro sequences with the heavy neurofilament subunit NF-H : Neurofilament crossbridging by antiparallel sidearm overlapping

Carbon nanotubes degraded by neutrophil myeloperoxidase induce less pulmonary inflammation

Progressive Hyperphosphorylation of Neurofilament Heavy Subunits with Aging: Possible Involvement in the Mechanism of Neurofilament Accumulation

Naftidrofuryl, a Putative Activator of Neuron Survival, Stimulates the Expression of Neurofilament Heavy Subunit in Cultivated Spinal Cord Neurons from Chicken

Possible Involvement of Ubiquitination in Neurofilament Degradation

Synthesis and characterization of PEG-PCL-PEG thermosensitive hydrogel

Inflammation-associated lymphangiogenesis: a double-edged sword?

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