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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

Food research international, 2018-05, Vol.107, p.559-566

2018

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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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Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

Meat science, 2023-08, Vol.202, p.109221-109221, Article 109221

2023

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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

Food chemistry, 2018-04, Vol.244, p.238-245

2018

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Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Meat science, 2021-02, Vol.172, p.108362-108362, Article 108362

2021

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Food research international, 2018-12, Vol.114, p.140-150

2018

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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

Food research international, 2019-02, Vol.116, p.49-56

2019

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Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Journal of food engineering, 2020-01, Vol.265, p.109690, Article 109690

2020

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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Meat science, 2009-06, Vol.82 (2), p.213-218

2009

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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Meat science, 2019-06, Vol.152, p.127-133

2019

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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Meat science, 2021-02, Vol.172, p.108334-108334, Article 108334

2021

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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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Near infrared sensors for the precise characterization of salt content in canned tuna fish

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2023-12, Vol.303, p.123217, Article 123217

2023

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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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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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Patterns of metals and arsenic poisoning in Vibrio fischeri bacteria

Chemosphere (Oxford), 2005-06, Vol.60 (1), p.43-48

2005

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X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

Food control, 2015-01, Vol.47, p.37-42

2015

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Prediction of salt and water content in dry-cured hams by computed tomography

Journal of food engineering, 2010, Vol.96 (1), p.80-85

2010

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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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Partial scanning using computed tomography for fat weight prediction in green hams: Scanning protocols and modelling

Journal of food engineering, 2014-12, Vol.142, p.146-152

2014

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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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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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Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks

Food control, 2019-12, Vol.106, p.106693, Article 106693

2019

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Volatile profile and microbiological characterization of hollow defect in dry-cured ham

Meat science, 2010-11, Vol.86 (3), p.801-807

2010

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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

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

Near infrared sensors for the precise characterization of salt content in canned tuna fish

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

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

Patterns of metals and arsenic poisoning in Vibrio fischeri bacteria

X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

Prediction of salt and water content in dry-cured hams by computed tomography

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

Partial scanning using computed tomography for fat weight prediction in green hams: Scanning protocols and modelling

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

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

Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks

Volatile profile and microbiological characterization of hollow defect in dry-cured ham

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