PUBLICACIÓN

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Sanchez del Pulgar J., Soukoulis C., Carrapiso A.I., Cappellin L., Granitto P., Aprea E., Romano A., Gasperi F., Biasioli F.

2013 MEAT SCIENCE

Food Science (Q1)

JCR: 2.231

SJR: 1.512

CITAS

36

DOI

10.1016/j.meatsci.2012.10.003

EID

2-s2.0-84870276639

ISSN

0309-1740

BIBTEX

@article{Carrapiso2013,title = {Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS},journal = {Meat Science},year = {2013},volume = {93},number = {3},pages = {420-428},author = {S{\'a}nchez del Pulgar, J. and Soukoulis, C. and Carrapiso, A.I. and Cappellin, L. and Granitto, P. and Aprea, E. and Romano, A. and Gasperi, F. and Biasioli, F.}}

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez

OTRAS PUBLICACIONES DE INTERÉS

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Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
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High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
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The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
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Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
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Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
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Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
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Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
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Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
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Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
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Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
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Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
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Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
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Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
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Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
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¿saben Estudiar Nuestros Alumnos?
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Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
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Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
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Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
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