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

Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 295 citations

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +14

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 · 259 citations

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 240 citations

Food Chemistry, Health Sciences, Food Analysis +2

Fatty Acid Synthesis in Adipose Tissue

Marjorie G. Horning, Donald Martin, Arthur Karmen et al. · Journal of Biological Chemistry · 1961 · 199 citations · Full text

Metabolic Syndrome, Biochemistry, Lipid Metabolism +6

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Marie‐Christine Montel, J. Reitz, Régine Talòn et al. · Food Microbiology · 1996 · 188 citations

Food Fermentation, Aromatic Profiles, Food Analysis +9