共 44 条
[1]
Correlation between volatile profiles of Italian fermented sausages and their size and starter culture[J] . Chiara Montanari,Eleonora Bargossi,Aldo Gardini,Rosalba Lanciotti,Rudy Magnani,Fausto Gardini,Giulia Tabanelli.Food Chemistry . 2016
[2]
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
[J].
FOOD CHEMISTRY,
2016, 190
:33-40
Wang Ying
;
Jiang Ya-Ting
;
Cao Jin-Xuan
;
Chen Yin-Ji
;
Sun Yang-Ying
;
Zeng Xiao-Qun
;
Pan Dao-Dong
;
Ou Chang-Rong
;
Gan Ning
.
[3]
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation[J] . Sara Corral,Erich Leitner,Barbara Siegmund,Mónica Flores.Food Chemistry . 2016
[4]
Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits[J] . J. Horodyska,T. Sweeney,M. Ryan,R.M. Hamill.Meat Science . 2015
[5]
Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo ( Bos taurus coreanae ) cow beef[J] . Soohyun Cho,Geunho Kang,Pil-Nam Seong,Beomyoung Park,Sun Moon Kang.Meat Science . 2015
[6]
Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage[J] . Bibiana Alves dos Santos,Paulo Cezar Bastianello Campagnol,Mariane Bittencourt Fagundes,Roger Wagner,Marise Aparecida Rodrigues Pollonio.Food Research International . 2015
[7]
Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle[J] . Wei Wu,Xiao-Guang Gao,Yan Dai,Yu Fu,Xing-Min Li,Rui-Tong Dai.Food Research International . 2015
[8]
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process[J] . Rami Harkouss,Thierry Astruc,André Lebert,Philippe Gatellier,Olivier Loison,Hassan Safa,Stéphane Portanguen,Emilie Parafita,Pierre-Sylvain Mirade.Food Chemistry . 2015
[9]
Titin-derived peptides as processing time markers in dry-cured ham[J] . Marta Gallego,Leticia Mora,M. Concepción Aristoy,Fidel Toldrá.Food Chemistry . 2015
[10]
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors[J] . Mar Roldan,Jürgen Loebner,Julia Degen,Thomas Henle,Teresa Antequera,Jorge Ruiz-Carrascal.Food Chemistry . 2015