Works matching Ham

Results: 5000

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics.

Published in:

Foods, 2023, v. 12, n. 23, p. 4348, doi. 10.3390/foods12234348

By:

Huang, Qicheng;
Xie, Ruoyu;
Wu, Xiaoli;
Zhao, Ke;
Li, Huanhuan;
Tang, Honggang;
Du, Hongying;
Peng, Xinyan;
Chen, Lihong;
Zhang, Jin

Publication type:

Article

Efficacy of the Fumigant Ethanedinitrile to Control the Ham Mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), and Its Sorption on Dry-Cured Ham.

Published in:

Insects (2075-4450), 2025, v. 16, n. 1, p. 7, doi. 10.3390/insects16010007

By:

Maille, Jacqueline M.;
Schilling, Wes;
Phillips, Thomas W.

Publication type:

Article

基于激光诱导击穿光谱技术结合机器学习算法的 3种干腌火腿产地识别.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 279, doi. 10.16429/j.1009-7848.2022.10.030

By:

郭茂;
黄忠宇;
打汪杰;
周卫东尸

Publication type:

Article

Determinants of the revealed comparative advantages: The case of the European ham trade.

Published in:

Agricultural Economics / Zemědělská Ekonomika, 2016, v. 62, n. 10, p. 471, doi. 10.17221/177/2015-AGRICECON

By:

TOROK, ARON;
JAMBOR, ATTILA

Publication type:

Article

Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams.

Published in:

Foods, 2023, v. 12, n. 5, p. 1022, doi. 10.3390/foods12051022

By:

Muñoz-Rosique, Beatriz;
Hernández-Correas, Noelia;
Abellán, Adela;
Bueno, Estefanía;
Gómez, Rafael;
Tejada, Luis

Publication type:

Article

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.

Published in:

Foods, 2022, v. 11, n. 6, p. 812, doi. 10.3390/foods11060812

By:

Muñoz-Rosique, Beatriz;
Salazar, Eva;
Tapiador, Julio;
Peinado, Begoña;
Tejada, Luis

Publication type:

Article

Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams.

Published in:

Pest Management Science, 2016, v. 72, n. 8, p. 1604, doi. 10.1002/ps.4196

By:

Abbar, Salehe;
Amoah, Barbara;
Schilling, M Wes;
Phillips, Thomas W

Publication type:

Article

Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams.

Published in:

Insects (2075-4450), 2023, v. 14, n. 6, p. 511, doi. 10.3390/insects14060511

By:

Maille, Jacqueline M.;
Schilling, M. Wes;
Phillips, Thomas W.

Publication type:

Article

NAJČEŠĆI PROBLEMI U PROIZVODNJI PRŠUTA.

Published in:

MESO (1332-0025), 2009, v. 11, n. 2, p. 134

By:

Karolyi, D.

Publication type:

Article

Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 1, p. 93, doi. 10.1080/19440049.2013.849007

By:

Alapont, C.;
López-Mendoza, M.C.;
Gil, J.V.;
Martínez-Culebras, P.V.

Publication type:

Article

Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 798, doi. 10.1002/jsfa.7151

By:

Pagliarini, Ella;
Laureati, Monica;
Dinnella, Caterina;
Monteleone, Erminio;
Proserpio, Cristina;
Piasentier, Edi

Publication type:

Article

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.

Published in:

Animals (2076-2615), 2021, v. 11, n. 1, p. 68, doi. 10.3390/ani11010068

By:

Zappaterra, Martina;
Zambonelli, Paolo;
Schivazappa, Cristina;
Simoncini, Nicoletta;
Virgili, Roberta;
Stefanon, Bruno;
Davoli, Roberta

Publication type:

Article

Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 5, p. 1, doi. 10.2202/1556-3758.1142

By:

Grau, Raul;
Albarracin, William;
Clemente, Gonzalo;
Barat, Jose Manuel

Publication type:

Article

Solving class of mixed nonlinear multi-term fractional Volterra-Fredholm integro-differential equations by new development of HAM.

Published in:

Mathematical Modelling & Analysis, 2025, v. 30, n. 1, p. 52, doi. 10.3846/mma.2025.20268

By:

Eshkuvatov, Zainidin;
Laadjalc, Zaid;
Ismaild, Shahrina

Publication type:

Article

VOLATILE ORGANIC COMPOUNDS OF PARMA DRY-CURED HAM AS MARKERS OF AGEING TIME AND AGED HAM AROMA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 4, p. 321

By:

PINNA, A.;
SIMONCINI, N.;
TOSCANI, T.;
VIRGILI, R.

Publication type:

Article

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality.

Published in:

Italian Journal of Animal Science, 2012, v. 11, n. 4, p. 459, doi. 10.4081/ijas.2012.e80

By:

Mordenti, Attilio L.;
Martelli, Giovanna;
Brogna, Nico;
Nannoni, Eleonora;
Vignola, Giorgio;
Zaghini, Giuliano;
Sardi, Luca

Publication type:

Article

Green ham pH value affects proteomic profile of dry-cured ham.

Published in:

Italian Journal of Animal Science, 2010, v. 9, n. 2, p. 153, doi. 10.4081/ijas.2010.e29

By:

Škrlep, Martin;
Mandelc, Stanislav;
Javornik, Branka;
Santé-Lhoutellier, Véronique;
Gou, Pere;
Čandek-Potokar, Marjeta

Publication type:

Article

The Antibacterial Effect of the Films Coated with the Layers Based on Uncaria tomentosa and Formitopsis betulina Extracts and ZnO Nanoparticles and Their Influence on the Secondary Shelf-Life of Sliced Cooked Ham.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 15, p. 8853, doi. 10.3390/app13158853

By:

Ordon, Magdalena;
Burdajewicz, Weronika;
Sternal, Józef;
Okręglicki, Marcin;
Mizielińska, Małgorzata

Publication type:

Article

Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels.

Published in:

Food Technology & Biotechnology, 2013, v. 51, n. 1, p. 112

By:

Andronikov, Darko;
Gašperlin, Lea;
Polak, Tomaž;
Žlender, Bozidar

Publication type:

Article

Methods for extracting the taste compounds from water soluble extract of Jinhua ham.

Published in:

European Food Research & Technology, 2008, v. 228, n. 1, p. 93, doi. 10.1007/s00217-008-0910-2

By:

Ya Li Dang;
Zhang Wang;
Shi Ying Xu

Publication type:

Article

不同加工年份诺邓火腿理化特性研究.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 46, doi. 10.12161/j.issn.1005-6521.2023.08.007

By:

史巧;
李聪;
王桂瑛;
刘毕琴;
王馨蕊;
杨子江;
万大千;
孔维成;
廖国周;
李宏

Publication type:

Article

柔鱼火腿肠加工工艺及营养价值.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 125, doi. 10.12161/j.issn.1005-6521.2023.01.019

By:

石建辉;
李艳柳;
刘安军;
张孟琴

Publication type:

Article

3 种干腌火腿中细菌群落结构和风味的差异及相关性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 14, doi. 10.12161/j.issn.1005-6521.2022.21.003

By:

徐荟;
邓洁莹;
李小敏;
吴莹;
李沛军;
徐宝才

Publication type:

Article

宣恩火腿加工过程中蛋白质相互作用力变化.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 28, doi. 10.12161/j.issn.1005-6521.2021.13.005

By:

范露;
郭官清;
付宜萍;
周辰;
周利娟;
许云峰;
邱朝坤

Publication type:

Article

Review of Bioactive Peptides Derived from Dry-Cured Ham.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 205, doi. 10.12161/j.issn.1005-6521.2020.06.035

By:

ZOU Ying-ling;
WANG Gui-ying;
WANG Xue-feng;
CHENG Zhi-bin;
GU Da-hai;
XU Zhi-qiang;
FAN Jiang-ping;
PU Yue-hong;
LIAO Guo-zhou

Publication type:

Article

EFFECT OF WATER ACTIVITY ON THE RADIAL GROWTH OF FUNGI ISOLATED FROM DRY-CURED SHEEP HAM, IN VITRO (SERBIA).

Published in:

Matica Srpska Journal for Natural Sciences, 2018, n. 134, p. 65, doi. 10.2298/ZMSPN1834065Z

By:

ŽUGIĆ-PETROVIĆ, Tanja D.;
STANISAVLJEVIĆ, Dragana M.;
ILIĆ, Predrag D.;
MLADENOVIĆ, Katarina G.;
MURUZOVIĆ, Mirjana Ž.;
KOCIĆ-TANACKOV, Sunčica D.;
ČOMIĆ, Ljiljana R.

Publication type:

Article

Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.842390

By:

Spampinato, Gloria;
Candeliere, Francesco;
Amaretti, Alberto;
Licciardello, Fabio;
Rossi, Maddalena;
Raimondi, Stefano

Publication type:

Article

Changes in the volatile flavour components of Jinhua ham during the traditional ageing process.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1033, doi. 10.1111/j.1365-2621.2006.01163.x

By:

Zhang, Jianhao;
Wang, Li;
Liu, Yuan;
Zhu, Jianhui;
Zhou, Guanghong

Publication type:

Article

Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 938, doi. 10.1111/j.1365-2621.2005.01148.x

By:

Qiaofen Cheng;
Da-Wen Sun

Publication type:

Article

Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities.

Published in:

European Journal of Lipid Science & Technology, 2017, v. 119, n. 2, p. n/a, doi. 10.1002/ejlt.201500581

By:

Hui, Teng;
Zhang, Yawei;
Jamali, Muneer Ahmed;
Peng, Zengqi

Publication type:

Article

Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds.

Published in:

European Journal of Lipid Science & Technology, 2017, v. 119, n. 2, p. n/a, doi. 10.1002/ejlt.201600025

By:

Hui, Teng;
Zhang, Yawei;
Jamali, Muneer Ahmed;
Peng, Zengqi

Publication type:

Article

Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment.

Published in:

Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 1, p. 89, doi. 10.1007/s00003-022-01410-z

By:

Lucas, J. Raúl;
Velasco, Raquel;
Selgas, María Dolores;
Cabeza, Maria Concepcion

Publication type:

Article

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.

Published in:

Journal of Applied Microbiology, 2010, v. 108, n. 2, p. 510, doi. 10.1111/j.1365-2672.2009.04451.x

By:

Kreyenschmidt, J.;
Hübner, A.;
Beierle, E.;
Chonsch, L.;
Scherer, A.;
Petersen, B.

Publication type:

Article

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

Published in:

Journal of Applied Microbiology, 2008, v. 104, n. 5, p. 1341, doi. 10.1111/j.1365-2672.2007.03664.x

By:

Vasilopoulos, C.;
Ravyts, F.;
De Maere, H.;
De Mey, E.;
Paelinck, H.;
De Vuyst, L.;
Leroy, F.

Publication type:

Article

Preservation of sliced cooked ham at 25, 30 and 37 °C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 95, p. 200, doi. 10.1016/j.fbp.2015.05.004

By:

Fernandes, Pedro A. R.;
Moreira, Sílvia A.;
Duarte, Ricardo;
Santos, Diana I.;
Queirós, Rui P.;
Fidalgo, Liliana G.;
Santos, Mauro D.;
Delgadillo, Ivonne;
Saraiva, Jorge A.

Publication type:

Article

Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2287, doi. 10.1111/j.1365-2621.2009.02071.x

By:

Pérez-Palacios, Trinidad;
Ruiz, Jorge;
Grau, Raúl;
Flores, Mónica;
Antequera, Teresa

Publication type:

Article

Effectiveness of virtual reality games for falls, postural oscillations, pain and quality of life of individual HAM/TSP: a randomized, controlled, clinical trial.

Published in:

Journal of NeuroVirology, 2020, v. 26, n. 5, p. 676, doi. 10.1007/s13365-020-00880-x

By:

Patrício, Naiane Araújo;
Vidal, Diogo Guedes;
Pinto, Elen Beatriz;
Sá, Katia Nunes;
Baptista, Abrahão Fontes

Publication type:

Article

Expression of TSLC1 in patients with HAM/TSP.

Published in:

Journal of NeuroVirology, 2020, v. 26, n. 3, p. 404, doi. 10.1007/s13365-020-00838-z

By:

Takenouchi, Norihiro;
Tanaka, Masakazu;
Sato, Teruaki;
Yao, Jinchun;
Fujisawa, Jun-ichi;
Izumo, Shuji;
Kubota, Ryuji;
Matsuura, Eiji

Publication type:

Article

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review.

Published in:

Toxins, 2022, v. 14, n. 10, p. N.PAG, doi. 10.3390/toxins14100693

By:

Chen, Yuanshan;
Chen, Jiang;
Zhu, Qiujin;
Wan, Jing

Publication type:

Article

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham.

Published in:

Toxins, 2019, v. 11, n. 12, p. 710, doi. 10.3390/toxins11120710

By:

Cebrián, Eva;
Rodríguez, Mar;
Peromingo, Belén;
Bermúdez, Elena;
Núñez, Félix

Publication type:

Article

The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions.

Published in:

Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 16

By:

Mitreva, Daniela;
Gradinarska-Ivanova, Dilyana;
Valkova-Yorgova, Katya

Publication type:

Article

JAMÓN DE CHILOÉ: ITINERARIO HISTÓRICO DE UN PRODUCTO TÍPICO DE AMÉRICA DEL SUR (SIGLOS XVIII Y XIX).

Published in:

Cuadernos de Historia, 2017, v. 46, p. 55

By:

Mujica, Fernando;
Lacoste Adunka, Michelle;
Lacoste, Pablo;
Castro, Amalia;
Guillermo Muñoz, Juan;
Martínez, Felipe

Publication type:

Article

Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling.

Published in:

Foods, 2025, v. 14, n. 1, p. 49, doi. 10.3390/foods14010049

By:

Rodríguez-Hernández, Pablo;
Martín-Gómez, Andrés;
Rivero-Talavera, Miriam;
Cardador, María José;
Rodríguez-Estévez, Vicente;
Arce, Lourdes

Publication type:

Article

Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham.

Published in:

Foods, 2024, v. 13, n. 19, p. 3070, doi. 10.3390/foods13193070

By:

Ferreira, T. Alexandra;
Rodriguez, Jose A.;
Sánchez-Ortega, Irais;
Lorenzo, Jose M.;
Santos, Eva M.

Publication type:

Article

Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham.

Published in:

Foods, 2024, v. 13, n. 16, p. 2587, doi. 10.3390/foods13162587

By:

Huang, Yue;
Wang, Zhengli;
Gan, Ling;
Zhang, Jiamin;
Wang, Wei;
Ji, Lili;
Chen, Lin

Publication type:

Article

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham.

Published in:

Foods, 2024, v. 13, n. 11, p. 1717, doi. 10.3390/foods13111717

By:

Yue, Xi;
Bi, Shenghui;
Li, Xiangrui;
Zhang, Xinxin;
Lan, Lisha;
Chen, Li;
Zhang, Zhili;
Liu, Yuanyuan;
Zhou, Ying;
Ye, Chun;
Zhu, Qiujin

Publication type:

Article

Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.

Published in:

Foods, 2024, v. 13, n. 10, p. 1588, doi. 10.3390/foods13101588

By:

Hernández Correas, Noelia;
Abellán, Adela;
Cayuela, José María;
Bande-De León, Cindy;
Tejada, Luis

Publication type:

Article

Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham.

Published in:

Foods, 2024, v. 13, n. 5, p. 776, doi. 10.3390/foods13050776

By:

Wang, Haoyi;
Yin, Xiaoyu;
Zhang, Lu;
Wang, Xuejiao;
Zhang, Jiliang;
Wen, Rongxin;
Cao, Jianxin

Publication type:

Article

Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams.

Published in:

Foods, 2023, v. 12, n. 21, p. 3998, doi. 10.3390/foods12213998

By:

Campos, María Isabel;
Debán, Luis;
Pardo, Rafael

Publication type:

Article

Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.

Published in:

Foods, 2023, v. 12, n. 14, p. 2814, doi. 10.3390/foods12142814

By:

Heres, Alejandro;
Li, Qian;
Toldrá, Fidel;
Lametsch, René;
Mora, Leticia

Publication type:

Article