11. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. (1st April 2016) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Food chemistry Issue: Volume 196(2016) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. (1st April 2016) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Food chemistry Issue: Volume 196(2016) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates. (15th October 2015) Authors: Benet, Iu; Ibañez, Carles; Guàrdia, Maria Dolors; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Food chemistry Issue: Volume 185(2015) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Radio frequency cooking of pork hams followed with conventional steam cooking. (April 2020) Authors: Muñoz, Israel; Serra, Xavier; Guàrdia, M. Dolors; Fartdinov, Dinar; Arnau, Jacint; Picouet, Pierre A.; Gou, Pere Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 123(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham. (August 2016) Authors: Lloret, Elsa; Fernandez, Avelina; Trbojevich, Raul; Arnau, Jacint; Picouet, Pierre A. Journal: Meat science Issue: Volume 118(2016:Aug.) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. (February 2016) Authors: Mora-Gallego, Héctor; Guàrdia, Maria Dolors; Serra, Xavier; Gou, Pere; Arnau, Jacint Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. (November 2015) Authors: Hospital, Xavier F.; Carballo, José; Fernández, Manuela; Arnau, Jacint; Gratacós, Marta; Hierro, Eva Journal: Food control Issue: Volume 57(2015:Nov.) Page Start: 275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling. (May 2018) Authors: Bou, Ricard; Llauger, Mar; Arnau, Jacint; Fulladosa, Elena Journal: Meat science Issue: Volume 139(2018) Page Start: 192 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗