Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

By Andres A.I.   Cava R.   Ventanas J.   Muriel E.   Ruiz J.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 375-381

Elsevier

Access to resources Recommend Favorite

Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by -tocopheryl acetate supplementation in diet

By Cava R.   Estevez M.   Morcuende D.   Antequera T.  

Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 199-207

Elsevier

Access to resources Recommend Favorite

Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices

By Bleibaum R.N.   Stone H.   Tan T.   Labreche S.   Saint-Martin E.   Isz S.  

Food Quality and Preference, Vol. 13, Iss. 6, 2002-09 ,pp. : 409-422

Elsevier

Access to resources Recommend Favorite

Characterisation of Italian vinegar by pyrolysis-mass spectrometry and a sensor device ('electronic nose')

By Anklam E.   Lipp M.   Radovic B.   Chiavaro E.   Palla G.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 243-248

Elsevier

Access to resources Recommend Favorite

The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese

By Welthagen J.J.   Viljoen B.C.  

Food Microbiology, Vol. 16, Iss. 1, 1999-02 ,pp. : 63-73

Elsevier

Access to resources Recommend Favorite