MODELO DE PREDICCIÓN PROBABILÍSTICA DE DETERIORO EN JAMÓN DE CERDO COCIDO by Jhoan Sebastián LONDOÑO-PARRA, Kenneth Roy CABRERA-TORRES, María Isabel GONZÁLEZ-HURTADO

Subjects: “…Cooked ham…”
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ESTUDIO PRELIMINAR SOBRE LA INFLUENCIA DE LA CARRAGENINA KAPPA, KAPPA I.II Y GOMA TARA EN LA VISCOSIDAD Y TIXOTROPÍA DE LAS SALMUERAS DE INYECCIÓN PARA JAMONES COCIDOS PICADOS DE C... by Fabio Alexander Molina Cote, Diego Alonso Restrepo Molina, Jairo Humberto López Vargas

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Application of Natural Pigments in Ordinary Cooked Ham by Sandra Dias, Elisabete M. S. Castanheira, A. Gil Fortes, David M. Pereira, A. Rita O. Rodrigues, Regina Pereira, M. Sameiro T. Gonçalves

Subjects: “…ordinary cooked ham…”
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Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life by América Chávez-Martínez, José Carlos Rodríguez-Figueroa, Mario Gallego, Martha Estrada Gandarilla

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Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life by América CHÁVEZ-MARTÍNEZ, Martha ESTRADA GANDARILLA, Ana Luisa RENTERÍA-MONTERRUBIO, Mario Alejandro GALLEGOS ACEVEDO, José Carlos RODRÍGUEZ FIGUEROA

Subjects: “…cooked ham…”
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Influence of cooking process on protein fractions in cooked ham and mortadella by G. Vonghia, V. Liuzzi, M. Faccia, G. Alviti, G. Cacace, A. Di Luccia

Subjects: “…two dimensional gel electrophoresis, cooked ham, mortadella, protein denaturation.…”
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Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX by Claudia Giménez-Campillo, Juan de Dios Hernández, Isidro Guillén, Natalia Campillo, Natalia Arroyo-Manzanares, Carlos de Torre-Minguela, Pilar Viñas

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Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham w... by Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec

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The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and C... by Evelyne Duthoo, Geertrui Rasschaert, Frédéric Leroy, Stefan Weckx, Marc Heyndrickx, Koen De Reu

Subjects: “…cooked ham…”
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Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham by Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, Félix Adanero-Jorge, Camino García-Fernández

Subjects: “…cooked ham…”
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Development and Innovation in Cooked Ham Produced in Spain by Cristian B. Arenas, Beatriz García-Béjar, Ana Santos, Almudena Soriano

Subjects: “…cooked ham…”
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Plant Extracts for the Control of <i>Listeria monocytogenes</i> in Meat Products by Simona de Niederhäusern, Moreno Bondi, Stefania Camellini, Carla Sabia, Patrizia Messi, Ramona Iseppi

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Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products by Pablo Ayuso, Jhazmin Quizhpe, Fani Yepes, Domingo Miranzo, Antonio Avellaneda, Gema Nieto, Gaspar Ros

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Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham by André Fioravante Guerra, Angela Gava Barreto, Isabella Rodrigues Viviani, Lucas Marques Costa, Carlos Alberto Guerra, Viviana Corich, Alessio Giacomini, Wilson José Fernandes Lemos Junior

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Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste by Enrique Martínez-Martínez, Reynaldo de la Cruz Quiroz, Daniela González-de la Garza, Andrés García-Cortés, Gerardo Fernandez Villanueva, Fabian Fagotti, J. Antonio Torres

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging by Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali, Gianluigi Mauriello

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Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life by Gloria Spampinato, Francesco Candeliere, Alberto Amaretti, Alberto Amaretti, Fabio Licciardello, Fabio Licciardello, Maddalena Rossi, Maddalena Rossi, Stefano Raimondi

Subjects: “…cooked ham…”
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Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model by Antonio Serrano, Gaspar Ros, Gema Nieto

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<title language="por">Identificación de proteínas extrínsecas en jamones cocidos por SDS-PAGE: Nivel de detección en sistemas modelo by Laura Beatríz López, Carola Beatríz Greco, Patricia Ronayne de Ferrer, Mirta Eva Valencia

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Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products by Pilar Colás-Medà, Inmaculada Viñas, Isabel Alegre

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