Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores, Casey C. Grimm, Fidel Toldrá et al. · Journal of Agricultural and Food Chemistry · 1997 · 260 citations

Agriculture, Food Science, Food Chemistry +16

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 251 citations

Agriculture, Food Science, Horticultural Sciences +15

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 242 citations

Agriculture, Biochemistry, Food Science +14

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Fidel Toldrá, M‐Concepción Aristoy, Mónica Flores · Food Research International · 2000 · 226 citations

Agriculture, Biochemistry, Food Science +14