Concepedia

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

V.M. Moretti, Giuseppe Madonia, Carlo Diaferia, T. Mentasti, Maria Antonietta Paleari, Sara Panseri, G. Pirone, G. Gandini

Meat Science · 2003 · 151 citations · 26 references

Concepts

AgricultureFood ScienceMicrobiologyFood AnalysisFood ChemistryFood MicrobiologyCheese RipeningFruit RipeningMicrobial QualityRipeness AssessmentRipening ManagementBiochemical Changes During RipeningRipening FlavorRipening ProcessesRipening Quality AssessmentRipening Quality AttributesRipening-related Flavor ChangesSensory Ripeness EvaluationSurface Ripening Microbiology

References

26

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

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 · 296 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

Simultaneous distillation-extraction: from birth to maturity?review

Alain Chaintreau · Flavour and Fragrance Journal · 2001 · 231 citations

Agriculture, Chemical Engineering, Food Science +11

HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION

Fereidoon Shahidi, Ronald B. Pegg · Journal of Food Lipids · 1994 · 216 citations

Agriculture, Food Science, Food Analysis +16