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4 matching references were found.

Flores, M.; Grimm, C.C.; Toldrá, F.; Spanier, A.M., Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times, J. Agric. Food Chem., 1997, 45, 6, 2178-2186, https://doi.org/10.1021/jf960862c . [all data]

Flores, M.; Durá, M.-A.; Marco, A.; Toldrá, F., Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages, Meat Sci., 2004, 68, 3, 439-446, https://doi.org/10.1016/j.meatsci.2003.04.001 . [all data]

Pia Gianelli, M.; Flores, M.; Toldrá, F., Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Agric., 2002, 82, 14, 1703-1709, https://doi.org/10.1002/jsfa.1249 . [all data]

Pérez-Juan, M.; Flores, M.; Toldrá, F., Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections, Eur. Food Res. Technol., 2006, 222, 5-6, 658-666, https://doi.org/10.1007/s00217-005-0196-6 . [all data]