Concepedia

Dry Salting

Dry Salting is a cheese salting method in which solid salt is directly applied to the surface of the cheese, distinguished from brine-based or internal salting techniques by its dry, surface-oriented application.

62

Publications

1.7K

Citations

197

Authors

76

Institutions

Publications per year

2017–2026

14

Variants

Dry Salting Method

Parents

Publications

62

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Mónica Armenteros, M‐Concepción Aristoy, Fidel Toldrá · Food Chemistry · 2009 · 107 citations

, , +14

The effects of various salt concentrations during brine curing of cod (<i>Gadus morhua</i>)

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sigurður G. Bogason et al. · International Journal of Food Science & Technology · 2004 · 99 citations

, , +12

Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

Tang Yao, Gong Chen, Dongdong Wang et al. · LWT · 2022 · 69 citations · Full text

, , +15

Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C

Efstathios Ζ. Panagou · LWT · 2005 · 59 citations

, , +17

Sodium chloride and moisture changes in Romano-type cheese during salting

Timothy P. Guinee, Patrick F. Fox · Journal of Dairy Research · 1983 · 56 citations

, , +15

1–5 of 62

Authors

197

  1. JG
    J.V. García‐Pérez

    Universitat Politècnica de València, Spain

    3 publications · 47 citations

    3

    h-index

  2. OM
    Olaia Martínez

    University of the Basque Country, Spain

    2 publications · 51 citations

    2

    h-index

  3. HT
    Hülya Turan

    Sinop University, Türkiye

    2 publications · 50 citations

    2

    h-index

  4. MD
    Marı́a D. Guillén

    University of the Basque Country, Spain

    2 publications · 51 citations

    2

    h-index

  5. JN
    Joanna Natalia Buffoni

    Istituto Sperimentale Italiano Lazzaro Spallanzani, Italy

    2 publications · 45 citations

    2

    h-index

1–5 of 197

Institutions

76

  1. Universitat Politècnica de València

    Valencia, Spain

    7 h-index

    23 publications

    453 citations

  2. Istituto Sperimentale Italiano Lazzaro Spallanzani

    Milan, Italy

    2 h-index

    10 publications

    236 citations

  3. National Agricultural Research Foundation

    Athens, Greece

    2 h-index

    5 publications

    231 citations

  4. University of Iceland

    Reykjavik, Iceland

    2 h-index

    7 publications

    397 citations

  5. Central Institute of Fisheries Technology

    Kochi, India

    2 h-index

    8 publications

    317 citations

  6. University of the Basque Country

    Leioa, Spain

    2 h-index

    7 publications

    186 citations

  7. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    2 h-index

    5 publications

    184 citations

  8. Nofima

    Tromsø, Norway

    2 h-index

    4 publications

    148 citations

1–8 of 76

Venues

  1. Meat Science

    6 publications · 156 citations

    6

    h-index

  2. Journal of Food Engineering

    6 publications · 100 citations

    6

    h-index

  3. 4

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 96 citations

    4

    h-index

  5. Food Chemistry

    4 publications · 208 citations

    4

    h-index

1–5