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Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2018, Volume 98, Issue 9, pp. 3563 - 3570
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2019, Volume 293, pp. 103 - 111
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 76 - 82
Strategies are being pursued with the aim of reducing salt content of dry-cured ham. To evaluate the effect of salting on protease activities, sixteen hams... 
NaCl levels | Western blot | Jinhua ham | Protease activities | Salting exudates | MUSCLE PROTEASES | CALPAIN | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | TIME | PARAMETERS | TEXTURE | CALLIPYGE | CATHEPSIN-B
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2019, Volume 297, p. 125012
To obtain better understanding of the formation mechanisms of bitterness and adhesiveness, protease activities, proteolysis index and protein degradation were... 
Quantitative proteome | Endogenous enzymes | Excessive proteolysis | Dry-cured ham | Partial least square regression analysis | Sensory defects | CATHEPSIN-L ACTIVITIES | RIPENING TIME | FOOD SCIENCE & TECHNOLOGY | PROTEOLYSIS | MYOFIBRILLAR PROTEINS | TEXTURE | NUTRITION & DIETETICS | PEPTIDES | ANTIOXIDANT | CHEMISTRY, APPLIED | MUSCLES | FLAVOR
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2018, Volume 98, Issue 9, pp. 3563 - 3570
Journal Article
Food Control, ISSN 0956-7135, 06/2019, Volume 100, pp. 189 - 197
Journal Article
Food Control, ISSN 0956-7135, 12/2019, Volume 106, p. 106694
In order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and... 
Label-free proteomic | Jinhua ham | Sensory characteristics | Proteolysis | Partial least square regression | Modern processing | CATHEPSIN-L ACTIVITIES | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | MUSCLE | TIME | IDENTIFICATION | MYOFIBRILLAR PROTEINS | MEAT | PEPTIDES | CALLIPYGE
Journal Article
Journal of Food Measurement and Characterization, ISSN 2193-4126, 06/2019
Journal Article
by Zhang, J and Ye, YF and Sun, YY and Pan, DD and Ou, CR and Dang, YL and Wang, Y and Cao, JX and Wang, DY
FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, 11/2018, Volume 113, pp. 140 - 148
In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma and Bama), we established a 1H nuclear magnetic resonance... 
Taste-active compounds | NMR-SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | Dry-cured hams | Principle components analysis | Multivariate data analysis | MEAT | NMR | JINHUA HAM | Metabolites | PROCESSING CONDITIONS | FREE AMINO-ACIDS | BEEF | PORK QUALITY | TASTE-ACTIVE COMPONENTS | PARMA HAM
Journal Article
2014, Beijing di 1 ban., Er shi si shi jiao ding yan jiu cong kan, ISBN 9787101103717, 3 v. (2, 13, 7, 1695 p.)
Book
CyTA - Journal of Food, ISSN 1947-6337, 01/2019, Volume 17, Issue 1, pp. 78 - 86
The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further... 
secondary structure | correlation analysis | estructura secundaria | cooking temperature | temperatura de cocción | Jinhua ham | digestibility | digestibilidad | jamón de Jinhua | análisis de correlación | QUALITY | HEAT-INDUCED GELATION | MYOSIN | FOOD SCIENCE & TECHNOLOGY | RAMAN-SPECTROSCOPY | DENATURATION | PROTEOLYSIS | MEAT | BINDING | AGGREGATION
Journal Article
Xiandai Huagong/Modern Chemical Industry, ISSN 0253-4320, 09/2016, Volume 36, Issue 9, pp. 204 - 207
Journal Article
International Journal of Food Engineering, ISSN 2194-5764, 06/2016, Volume 12, Issue 4, pp. 323 - 332
The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME).... 
olfactory detection | ham | gas chromatography | volatiles | FLAVOR COMPOUNDS | HEADSPACE | LINOLEIC-ACID | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | IDENTIFICATION | ACTIVE COMPOUNDS | ODORANTS | JINHUA HAM | TRAITS
Journal Article
Chemistry – A European Journal, ISSN 0947-6539, 04/2011, Volume 17, Issue 18, pp. 5145 - 5154
Journal Article
20.