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

Sánchez 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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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
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¿saben Estudiar Nuestros Alumnos?
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¿saben Estudiar Nuestros Alumnos?
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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.
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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
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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
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Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
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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
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Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
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Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
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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
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Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
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La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
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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
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Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
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