Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry-Reference-Cited by-同舟云学术

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Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry

Published:2016-02 Issue: Volume:60 Page:370-377
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bayés-García L.,Tres A.,Vichi S.,Calvet T.,Cuevas-Diarte M.A.,Codony R.,Boatella J.,Caixach J.,Ueno S.,Guardiola F.

Funder

Ministerio de Economía y Competitividad

Juan de la Cierva Program

Ramón y Cajal Program

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. Los señores del ganado: Arqueología de los pueblos prerromanos en el occidente de Iberia;Álvarez-Sanchís,2008

2. In situ synchrotron radiation X-ray diffraction study of crystallization kinetics of polymorphs of 1,3-dioleoyl-2-palmitoyl glycerol (OPO);Bayés-García;CrystEngComm,2011

3. Crystallization and transformation of polymorphic forms of trioleoyl glycerol and 1,2-dioleoyl-3-rac-linoleoyl glicerol;Bayés-García;Journal of Physical Chemistry B,2013

4. Jamón curado: Aspectos científicos y tecnológicos;Bello,2008

5. Managing farming's footprint on biodiversity;Benton;Science,2007

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1. Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality;Foods;2024-08-18

2. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud;Trends in Food Science & Technology;2024-07

3. Deconstructing extra virgin olive oil through fractionation processes;Food Research International;2022-12

4. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders;Foods;2022-10-04

5. In vivo authentication of Iberian pig feeding regime using faecal volatilome information;Livestock Science;2022-06

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