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Inactivation of Listeria monocytogenes during dry-cured ham processing

International journal of food microbiology, 2020-04, Vol.318, p.108469-108469, Article 108469

2020

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Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1729-1735

2022

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The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Food chemistry, 2018-11, Vol.266, p.420-426

2018

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Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

Meat science, 2023-06, Vol.200, p.109139-109139, Article 109139

2023

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Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Journal of agricultural and food chemistry, 2013-02, Vol.61 (6), p.1265-1271

2013

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Review: Pork quality attributes from farm to fork. Part II. Processed pork products

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100383, Article 100383

2022

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Anti‐Inflammatory and Anti‐Fibrotic Effects of Human Amniotic Membrane Mesenchymal Stem Cells and Their Potential in Corneal Repair

Stem cells translational medicine, 2018-12, Vol.7 (12), p.906-917

2018

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Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Journal of food science, 2018-01, Vol.83 (1), p.46-52

2018

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Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

Food chemistry, 2018-04, Vol.246, p.65-73

2018

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Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Meat science, 2020-10, Vol.168, p.108178-108178, Article 108178

2020

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Identification and characterization of antioxidant peptides from Chinese dry‐cured mutton ham

Journal of the science of food and agriculture, 2020-02, Vol.100 (3), p.1246-1255

2020

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Perspectives in the Use of Peptidomics in Ham

Proteomics (Weinheim), 2018-09, Vol.18 (18), p.e1700422-n/a

2018

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Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham

Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3370-3377

2020

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Identification of novel antioxidant peptides generated in Spanish dry-cured ham

Food chemistry, 2013-06, Vol.138 (2-3), p.1282-1288

2013

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Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP

International journal of food microbiology, 2019-01, Vol.289, p.200-208

2019

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Gene therapy for hemophilia

Hematology, 2019-12, Vol.2019 (1), p.1-8

Nathwani, Amit C

2019

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Effect of Domestic Freezing on the Viability of Toxoplasma gondii in Raw and Dry-Cured Ham from Experimentally Infected Pigs

Journal of food protection, 2022-04, Vol.85 (4), p.626-631

2022

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A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Meat science, 2019-12, Vol.158, p.107904-107904, Article 107904

2019

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Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production

Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2884-2891

2021

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Developing food-grade coatings for dry-cured hams to protect against ham mite infestation

Meat science, 2016-03, Vol.113, p.73-79

2016

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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Meat science, 2012-02, Vol.90 (2), p.361-367

2012

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Antilisterial peptides from Spanish dry-cured hams: Purification and identification

Food microbiology, 2016-10, Vol.59, p.133-141

2016

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Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Animals (Basel), 2021-01, Vol.11 (1), p.68

2021

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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat science, 2018-03, Vol.137, p.217-227

2018

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Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham

Journal of agricultural and food chemistry, 2015-07, Vol.63 (28), p.6366-6375

2015

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Inactivation of Listeria monocytogenes during dry-cured ham processing

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Review: Pork quality attributes from farm to fork. Part II. Processed pork products

Anti‐Inflammatory and Anti‐Fibrotic Effects of Human Amniotic Membrane Mesenchymal Stem Cells and Their Potential in Corneal Repair

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Identification and characterization of antioxidant peptides from Chinese dry‐cured mutton ham

Perspectives in the Use of Peptidomics in Ham

Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham

Identification of novel antioxidant peptides generated in Spanish dry-cured ham

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP

Gene therapy for hemophilia

Effect of Domestic Freezing on the Viability of Toxoplasma gondii in Raw and Dry-Cured Ham from Experimentally Infected Pigs

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production

Developing food-grade coatings for dry-cured hams to protect against ham mite infestation

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Antilisterial peptides from Spanish dry-cured hams: Purification and identification

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham

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