Papers mentioning ham or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated effects of ripening on physicochemical, aroma profiles, and microbial succession in Italian-style dry-cured ham (ISDCH). Results showed that moisture conten... Read full abstract on PubMed →
Xuanwei ham is a traditional dry-cured meat product facing challenges like high sodium and color instability. To address these issues, this study investigated the effects of compou... Read full abstract on PubMed →
This study systematically characterized the volatile profile of dry-cured mutton ham to elucidate the dynamic changes of its characteristic aroma compounds during processing and st... Read full abstract on PubMed →
The aim of this work is to elucidate the effects of reduced salt content on the microbial ecology and flavor profile of dry‐cured ham. To develop the low‐salt (LS) treatment group,... Read full abstract on PubMed →
Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates e... Read full abstract on PubMed →
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and t... Read full abstract on PubMed →
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compou... Read full abstract on PubMed →
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin "Teruel ham" were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weigh... Read full abstract on PubMed →
Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventio... Read full abstract on PubMed →
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on path... Read full abstract on PubMed →
Pig production depends on a health and performance balance. An approach to improve intestinal health is the oregano essential oil (OEO) supplementation within a conventional diet.... Read full abstract on PubMed →
Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuo... Read full abstract on PubMed →
In this study, 1 H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ha... Read full abstract on PubMed →
Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of 'Thompson Seedless' were analyzed by gas chromatography-mass spectrometry (GC/MS) for 0,... Read full abstract on PubMed →
Aroma-taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two stra... Read full abstract on PubMed →
The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and hetero... Read full abstract on PubMed →
This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as... Read full abstract on PubMed →
In this study, 91 strains, originating from meat products, were subjected to a step-by-step screening and characterisation to search for potential protective cultures to be used in... Read full abstract on PubMed →
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 1... Read full abstract on PubMed →
Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.