Volatile compounds present in six types of dry-cured ham from south European countries

Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

E. N. Frankel, W. E. Neff, E. Selke · Lipids · 1981 · 277 citations

Agriculture, Food Science, Food Analysis +16

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 253 citations

Agriculture, Food Science, Microbiology +14

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

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part II. Volatile components

Louise H. Stahnke · Meat Science · 1995 · 183 citations

Agriculture, Food Science, Microbiology +17

Volatile components of dry-cured ham

Jean‐Louis Berdagué, C. Denoyer, Jean‐Luc Le Quéré et al. · Journal of Agricultural and Food Chemistry · 1991 · 146 citations

Agriculture, Food Science, Food Analysis +13