Authentication study of volatile flavour compounds composition in Slavonian traditional dry fermented salami “kulen”

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

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum)

Athanasios Kimbaris, Nikolaos G. Siatis, Dimitra Daferera et al. · Ultrasonics Sonochemistry · 2005 · 276 citations

Agriculture, Food Science, Horticultural Sciences +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 compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini et al. · Meat Science · 1999 · 186 citations

Agriculture, Food Science, Pharmaceutical Analysis +12

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

V.M. Moretti, Giuseppe Madonia, Carlo Diaferia et al. · Meat Science · 2003 · 151 citations

Agriculture, Food Science, Microbiology +16