Results 291 to 300 of about 158,165 (304)

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

Food Research International, 2018
Javier Carballo, E Fulladosa, JOSÉ V García-Pérez   +2 more
exaly  

A Zn–porphyrin complex contributes to bright red color in Parma ham

Meat Science, 2004
Jun-Ichi Wakamatsu, Takanori Nishimura
exaly  

ham

2013
openaire   +1 more source

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Food Control, 2019
Chang-Yu Zhou, Chen Dai, Yun Bai
exaly  

Translating the HAM-D into the MADRS and vice versa with equipercentile linking

Journal of Affective Disorders, 2018
Stefan Leucht, Rolf R Engel, Armin Szegedi   +2 more
exaly  

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham

Food Chemistry, 2019
Chang-Yu Zhou, Chong Wang, Yun Bai
exaly  

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

European Food Research and Technology, 2015
Inna Petrova, Inga Marie Aasen, Turid Rustad   +2 more
exaly  

Identification and origin of odorous sulfur compounds in cooked ham

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

Ham

English, 1975
openaire   +1 more source

Ham

1962
openaire   +1 more source