 |
|
Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
Ahmet Akköse (Akköse A), Nazen Ünal (Ünal N), Barış Yalınkılıç (Yalınkılıç B), Güzin Kaban (Kaban G), Mükerrem Kaya (Kaya M)
Asian-Australas J Anim Sci. 2017;30(8):1168-1174. Published online 2016 Dec 17 DOI: https://doi.org/10.5713/ajas.16.0512
|
|
Citations to this article as recorded by
 A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C
Laura Acquaticci, Simone Angeloni, Cecilia Baldassarri, Gianni Sagratini, Sauro Vittori, Elisabetta Torregiani, Riccardo Petrelli, Giovanni Caprioli
Food Research International.2024; 187: 114398. CrossRef Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
Mine Kırkyol, Ahmet Akköse
Food Science and Technology International.2023; 29(7): 739. CrossRef Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
Li Yang, Hongjun Li, Han Wu, Chang Su, Zhifei He
Food Research International.2023; 164: 112274. CrossRef Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China
Han Wu, Zhifei He, Li Yang, Hongjun Li
Food Research International.2023; 169: 112834. CrossRef Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
Aurora Cittadini, Rubén Domínguez, María V. Sarriés, Mirian Pateiro, José Manuel Lorenzo
Meat Science.2023; 204: 109253. CrossRef Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract
Farouq Heidar Barido, Dicky Tri Utama, Yeong Jong Kim, Sung Ki Lee
Animal Bioscience.2022; 35(7): 1080. CrossRef Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, Mirian Pateiro, María V. Sarriés, José Manuel Lorenzo
Food Research International.2022; 161: 111881. CrossRef The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method
Emel Oz, Emre Kabil, Mükerrem Kaya
Journal of Food Science and Technology.2021; 58(7): 2806. CrossRef The effects of transglutaminase on the qualitative properties of different pastırma types
Fatma Yağmur Hazar, Güzin Kaban, Mükerrem Kaya
LWT.2021; 145: 111289. CrossRef An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach
Xiao‐Yu Tian, Joshua H Aheto, Xingyi Huang, Kaiyi Zheng, Chunxia Dai, Chengquan Wang, Jun‐Wen Bai
Journal of the Science of Food and Agriculture.2021; 101(14): 5972. CrossRef Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, Iliani Patinho, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Miriam Mabel Selani, Rubén Domínguez, Carmen J. Contreras-Castillo
Meat Science.2021; 181: 108596. CrossRef Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef
Xueyi Tian, Hanyu Liu, Xiao Wang, Cuiqin Li, Laping He, Xuefeng Zeng
Journal of Food Processing and Preservation.2021;[Epub] CrossRef Microbiological properties and volatile compounds of salted-dried goose
G. Kaban, P. Kızılkaya, B. Sayın Börekçi, F.Y. Hazar, E. Kabil, M. Kaya
Poultry Science.2020; 99(4): 2293. CrossRef Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma
Hae In Yong, Sang Hui Lee, So Yeon Kim, Sanghoo Park, Jooyoung Park, Wonho Choe, Cheorun Jo
Innovative Food Science & Emerging Technologies.2019; 53: 78. CrossRef Health benefits of fermented foods
Nevin Şanlier, Büşra Başar Gökcen, Aybüke Ceyhun Sezgin
Critical Reviews in Food Science and Nutrition.2019; 59(3): 506. CrossRef Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
Rubén Domínguez, Laura Purriños, Cristina Pérez-Santaescolástica, Mirian Pateiro, Francisco J. Barba, Igor Tomasevic, Paulo Cesar Bastianello Campagnol, José M. Lorenzo
Food Analytical Methods.2019; 12(6): 1263. CrossRef Volatile compounds of pastırma under different curing processes
Fatma Yağmur Hazar, Güzin Kaban, Mükerrem Kaya
Journal of Food Processing and Preservation.2019;[Epub] CrossRef The proteolytic changes in two different types of pastırma during the production
Emel Oz, Mükerrem Kaya
Journal of Food Processing and Preservation.2019;[Epub] CrossRef
|