Concepedia

Curing Flavor Development

Curing Flavor Development is a methodological framework within food science that systematically enhances the sensory attributes of cured products through controlled biochemical and chemical transformations during the curing process.

26

Publications

946

Citations

82

Authors

25

Institutions

Publications per year

2017–2026

6

Parents

Publications

26

Dry-cured ham flavour: enzymatic generation and process influence

Fidel Toldrá, Mónica Flores, Yolanda Sanz · Food Chemistry · 1997 · 222 citations

, , +15

Enzyme-Modified Cheese Technology

Gerard J. Moskowitz, Suellen S. Noelck · Journal of Dairy Science · 1987 · 75 citations · Full text

, , +16

Influence of curing on the metabolite profile of water-boiled salted duck

Cong Li, Sam Al‐Dalali, Hui Zhou et al. · Food Chemistry · 2022 · 74 citations

, , +10

Vanilla--cultivation, curing, chemistry, technology and commercial products

Arvind S. Ranadive · Developments in food science · 1994 · 60 citations

, , +8

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

María López‐Pedrouso, C. Pérez-Santaescolástica, Daniel Franco et al. · Food Research International · 2019 · 53 citations

, , +15

1–5 of 26

Authors

82

  1. FT
    Fidel Toldrá

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    4 publications · 318 citations

    4

    h-index

  2. MF
    Mónica Flores

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 294 citations

    3

    h-index

  3. JK
    J.T. Keeton

    Texas A&M University, United States

    2 publications · 87 citations

    2

    h-index

  4. RV
    R. V. Sreedhar

    Central Food Technological Research Institute, India

    2 publications · 47 citations

    2

    h-index

  5. KR
    K. Roohie

    Central Food Technological Research Institute, India

    2 publications · 47 citations

    2

    h-index

1–5 of 82

Institutions

25

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    4 h-index

    10 publications

    872 citations

  2. North Carolina State University

    Raleigh, United States

    3 h-index

    6 publications

    228 citations

  3. Central Food Technological Research Institute

    Mysore, India

    2 h-index

    10 publications

    235 citations

  4. Iowa State University

    Ames, United States

    2 h-index

    7 publications

    134 citations

  5. Guangdong Academy of Agricultural Sciences

    Wushan, China

    1 h-index

    1 publications

    15 citations

  6. Hefei University of Technology

    Hefei, China

    1 h-index

    4 publications

    296 citations

  7. Southern Regional Research Center

    New Orleans, United States

    1 h-index

    4 publications

    164 citations

  8. Universidade de Vigo

    Vigo, Spain

    1 h-index

    1 publications

    53 citations

1–8 of 25

Venues

  1. Journal of Food Science

    JFS · 7 publications · 210 citations

    7

    h-index

  2. Food Chemistry

    7 publications · 414 citations

    7

    h-index

  3. Molecules

    1 publications · 15 citations

    1

    h-index

  4. Food Science and Biotechnology

    1 publications · 11 citations

    1

    h-index

  5. Food Research International

    1 publications · 53 citations

    1

    h-index

1–5