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Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

Rosa Isela Castillo‐Zamudio, I. Paniagua-Martínez, Carmen Ortuño, M.A. Garcı́a-Alvarado, Virginia Larrea, J. L. Benedito

Innovative Food Science & Emerging Technologies · 2020 · 21 citations · 33 references

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33

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

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Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

Anne Carlez, Teresa Veciana-Nogues, Jean-Claude Cheftel · LWT · 1995 · 324 citations

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Dry-cured ham flavour: enzymatic generation and process influence

Fidel Toldrá, Mónica Flores, Yolanda Sanz · Food Chemistry · 1997 · 222 citations

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Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, J. Ventanas, David Morcuende et al. · Meat Science · 2010 · 172 citations

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