Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

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

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Diana Ansorena, Olga Gimeno, Icíar Astiasarán et al. · Food Research International · 2001 · 197 citations · Full text

Agriculture, Food Science, Food Analysis +13

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · LWT · 2014 · 192 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García‐González, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Meat Science · 2008 · 190 citations · Full text

Agriculture, Food Science, Food Analysis +15