Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

Serratia Liquefaciens ◽

Effect of high pressure processing on the inactivation and the relative gene transcription patterns of Listeria monocytogenes in dry-cured ham

LWT ◽

10.1016/j.lwt.2020.110555 ◽

2020 ◽

pp. 110555

Author(s):

Aida Pérez-Baltar ◽

Alejandro Serrano ◽

Margarita Medina ◽

Raquel Montiel

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

Gene Transcription ◽

Dry Cured Ham ◽

Relative Gene

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2017.04.233 ◽

2017 ◽

Vol 131 ◽

pp. 40-47 ◽

Cited By ~ 15

Author(s):

Nerea Martínez-Onandi ◽

Ana Rivas-Cañedo ◽

Marta Ávila ◽

Sonia Garde ◽

Manuel Nuñez ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Characteristics ◽

Volatile Fraction ◽

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

Food Research International ◽

10.1016/j.foodres.2018.12.039 ◽

2019 ◽

Vol 116 ◽

pp. 49-56 ◽

Cited By ~ 9

Author(s):

C. Pérez-Santaescolástica ◽

J. Carballo ◽

E. Fulladosa ◽

P.E.S. Munekata ◽

P.C. Bastianello Campagnol ◽

...

Keyword(s):

High Pressure ◽

Amino Acid ◽

Free Amino Acid ◽

Free Amino ◽

Volatile Compound ◽

Dry Cured Ham ◽

Different Temperatures

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

Meat Science ◽

10.1016/j.meatsci.2016.09.014 ◽

2017 ◽

Vol 123 ◽

pp. 120-125 ◽

Cited By ~ 13

Author(s):

S. Bover-Cid ◽

N. Belletti ◽

T. Aymerich ◽

M. Garriga

Keyword(s):

High Pressure ◽

Water Activity ◽

Salmonella Enterica ◽

Fat Content ◽

Dry Cured Ham ◽

The Impact

Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2018.08.004 ◽

2018 ◽

Vol 49 ◽

pp. 127-135 ◽

Cited By ~ 4

Author(s):

Nerea Martínez-Onandi ◽

Ana Rivas-Cañedo ◽

Antonia Picon ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Fraction ◽

Refrigerated Storage ◽

Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

Food and Bioprocess Technology ◽

10.1007/s11947-018-2212-4 ◽

2018 ◽

Vol 12 (2) ◽

pp. 288-297 ◽

Cited By ~ 9

Author(s):

Aida Pérez-Baltar ◽

Alejandro Serrano ◽

Daniel Bravo ◽

Raquel Montiel ◽

Margarita Medina

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

Combined Effect ◽

Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2015.09.008 ◽

2016 ◽

Vol 169 ◽

pp. 291-297 ◽

Cited By ~ 9

Author(s):

Marc Rubio-Celorio ◽

Elena Fulladosa ◽

Núria Garcia-Gil ◽

Hanne Christine Bertram

Keyword(s):

High Pressure ◽

Protein Interactions ◽

Water Distribution ◽

Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2020.108349 ◽

2021 ◽

Vol 172 ◽

pp. 108349

Author(s):

Ana Rivas-Cañedo ◽

Nerea Martínez-Onandi ◽

Pilar Gaya ◽

Manuel Nuñez ◽

Antonia Picon

Keyword(s):

Amino Acids ◽

High Pressure ◽

Chemical Composition ◽

Lipid Oxidation ◽

Free Amino Acids ◽

Free Amino ◽

Aminopeptidase Activity ◽

High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102315 ◽

2020 ◽

Vol 61 ◽

pp. 102315

Author(s):

María Jesús Gracia ◽

Regina Lázaro ◽

Consuelo Pérez-Arquillué ◽

Rafael Pagán ◽

Sergio Ramos ◽

...

Keyword(s):

High Pressure ◽

Toxoplasma Gondii ◽

Risk Control ◽

Dry Cured Ham ◽

Potential Tool

High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2012.07.008 ◽

2012 ◽

Vol 16 ◽

pp. 335-340 ◽

Cited By ~ 27

Author(s):

Pierre A. Picouet ◽

Xavier Sala ◽

Núria Garcia-Gil ◽

Pau Nolis ◽

Maddalena Colleo ◽

...

Keyword(s):

High Pressure ◽

Water Dynamics ◽

Molecular Changes ◽