Concepedia

Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Olaia Martínez, J. Salmerón, Marı́a D. Guillén, Carmen Casás

Food Control · 2003 · 109 citations · 19 references

Concepts

AgricultureFood ScienceFood AnalysisFood ProcessingMeat ScienceFlavor DevelopmentFlavor EvaluationMeat FlavorMeat QualityMeat TextureTexture QualityFlavor CharacterizationFlavor Profile AnalysisFood Flavor AnalysisFood Texture ProfilingMeat Flavor DevelopmentSensory Evaluation Of TextureSmoke Flavor In Meat

References

19

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Antioxidant Properties of Phenolic Lignin Model Compounds

L. R. C. Barclay, Fengde Xi, James Q. Norris · Journal of Wood Chemistry and Technology · 1997 · 184 citations

Life Sciences, Biochemistry, Chemistry +13

Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Roberta Virgili, G. Parolari, C. Schivazappa et al. · Journal of Food Science · 1995 · 171 citations

Agriculture, Biochemistry, Food Science +17

Anti-Oxidant Activity of Dibenzocyclooctene Lignans Isolated from Schisandraceae

Hua Lu, Geng-Tao Liu · Planta Medica · 1992 · 156 citations

Life Sciences, Biochemistry, Pharmacology +13

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

G. Parolari, Roberta Virgili, C. Schivazappa · Meat Science · 1994 · 153 citations

Agriculture, Biochemistry, Food Science +10