Results 121 to 130 of about 475,405 (135)

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Food Microbiology, 2020
Marine ZAGDOUN, Stéphane Chaillou, Gwendoline Coeuret   +2 more
exaly  

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

Journal of Food Science and Technology, 2011
Els Vossen, Stefaan De Smet, Erik Claeys
exaly  

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

International Journal of Food Science and Technology, 2011
Olivier Goemaere, Liselot Steen, Guanghong Zhou   +2 more
exaly  

Effect of Natural Stabilised Pork Haem Pigment on the Colour, Colour Stability and Texture of Cooked Hams from Pale, Soft and Exudative Meat

Food Science and Technology International, 2006
Jorge Ruiz-Carrascal, Javier Polo, M A Oliver   +2 more
exaly  

Identification and origin of odorous sulfur compounds in cooked ham

Food Chemistry, 2014
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly  

Effect of nitrite on the odourant volatile fraction of cooked ham

Food Chemistry, 2013
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly  

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

Food Chemistry, 2015
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly  

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Food Chemistry, 2016
Maria Dolors Guàrdia, Josep Solà, Eugeni Roura   +2 more
exaly  

Relating texture perception of cooked ham to the bolus evolution in the mouth

Food Research International, 2019
Amparo Tarrega, Alma Alarcón-Rojo
exaly  

Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends

LWT - Food Science and Technology, 2016
exaly