Volatile compounds in high-pressure-treated dry-cured ham: A review

Meat Science ◽

10.1016/j.meatsci.2021.108673 ◽

2021 ◽

pp. 108673

Author(s):

Antonia Picon ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

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Corrigendum to “Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage” [Meat Science volume (2016) 101–108]

Meat Science ◽

10.1016/j.meatsci.2016.11.019 ◽

2017 ◽

Vol 125 ◽

pp. 152

Author(s):

N. Martínez-Onandi ◽

A. Rivas-Cañedo ◽

A. Picon ◽

M. Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

Physicochemical Parameters ◽

High Pressure Processing ◽

Science Volume ◽

Refrigerated Storage ◽

Dry Cured Ham ◽

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Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

Meat Science ◽

10.1016/j.meatsci.2016.07.027 ◽

2016 ◽

Vol 122 ◽

pp. 101-108 ◽

Author(s):

N. Martínez-Onandi ◽

A. Rivas-Cañedo ◽

A. Picon ◽

M. Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

Physicochemical Parameters ◽

High Pressure Processing ◽

Refrigerated Storage ◽

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Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

LWT ◽

10.1016/j.lwt.2014.10.068 ◽

2015 ◽

Vol 62 (1) ◽

pp. 927-933 ◽

Author(s):

Xuehong Chen ◽

Weidong Qin ◽

Lihua Ma ◽

Feng Xu ◽

Peng Jin ◽

...

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Thermal Treatment ◽

Volatile Compounds ◽

Physicochemical Parameters ◽

High Pressure Processing ◽

Green Asparagus

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Comparison of simultaneous distillation extraction(SDE) and solid-phase microextraction(SPME) for the analysis of volatile compounds in dry-cured ham

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1826 ◽

2004 ◽

Vol 84 (11) ◽

pp. 1364-1370 ◽

Author(s):

Marta Garcia-Esteban ◽

Diana Ansorena ◽

Iciar Astiasaran ◽

Diana Martin ◽

Jorge Ruiz

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Dry Cured Ham ◽

Simultaneous Distillation Extraction

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Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

LWT ◽

10.1016/j.lwt.2019.108710 ◽

2020 ◽

Vol 118 ◽

pp. 108710 ◽

Author(s):

Olga López-Pérez ◽

Ana del Olmo ◽

Antonia Picon ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

High Pressure Processing ◽

Long Term Storage ◽

Laminaria Ochroleuca ◽

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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 ◽

High Pressure Processing ◽

Dry Cured Ham ◽

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A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

Grasas y Aceites ◽

10.3989/gya.020910 ◽

2010 ◽

Vol 61 (4) ◽

pp. 369-377 ◽

Author(s):

Manuel León-Camacho ◽

Mónica Narváez-Rivas ◽

Emerenciana Gallardo ◽

José Julián Ríos

Keyword(s):

Volatile Compounds ◽

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The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

Journal of Mass Spectrometry ◽

10.1002/jms.1805 ◽

2010 ◽

Vol 45 (9) ◽

pp. 1056-1064 ◽

Author(s):

C. Pugliese ◽

F. Sirtori ◽

L. Calamai ◽

O. Franci

Keyword(s):

Volatile Compounds ◽

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Contribution of a selected fungal population to the volatile compounds on dry-cured ham

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2006.01.031 ◽

2006 ◽

Vol 110 (1) ◽

pp. 8-18 ◽

Author(s):

A MARTIN ◽

J CORDOBA ◽

E ARANDA ◽

M CORDOBA ◽

M ASENSIO

Keyword(s):

Volatile Compounds ◽

Fungal Population ◽

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Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2010.12.008 ◽

2011 ◽

Vol 12 (4) ◽

pp. 456-465 ◽

Author(s):

Maria Clariana ◽

Luis Guerrero ◽

Carmen Sárraga ◽

Isabel Díaz ◽

Ángel Valero ◽

...

Keyword(s):

High Pressure ◽

Storage Period ◽

Pressure Application ◽

Microbiological Characteristics ◽

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