Arnau J - Search Results

1

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction.

Santé-Lhoutellier V, Robert N, Martin JF, Gou P, Hortós M, Arnau J, Diestre A, Candek-Potokar M. Santé-Lhoutellier V, et al. Among authors: arnau j. Meat Sci. 2012 Dec;92(4):354-9. doi: 10.1016/j.meatsci.2012.06.022. Epub 2012 Jun 19. Meat Sci. 2012. PMID: 22819170

2

Comparative proteomic profiling of 2 muscles from 5 different pure pig breeds using surface-enhanced laser desorption/ionization time-of-flight proteomics technology.

Mach N, Keuning E, Kruijt L, Hortós M, Arnau J, Te Pas MF. Mach N, et al. Among authors: arnau j. J Anim Sci. 2010 Apr;88(4):1522-34. doi: 10.2527/jas.2009-2256. Epub 2009 Dec 18. J Anim Sci. 2010. PMID: 20023129

3

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

Collell C, Gou P, Picouet P, Arnau J, Comaposada J. Collell C, et al. Among authors: arnau j. Meat Sci. 2010 Jun;85(2):325-30. doi: 10.1016/j.meatsci.2010.01.022. Epub 2010 Feb 10. Meat Sci. 2010. PMID: 20374907

4

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

Muñoz I, Arnau J, Costa-Corredor A, Gou P. Muñoz I, et al. Among authors: arnau j. Meat Sci. 2009 Dec;83(4):642-6. doi: 10.1016/j.meatsci.2009.07.014. Epub 2009 Jul 26. Meat Sci. 2009. PMID: 20416645

5

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.

Costa-Corredor A, Serra X, Arnau J, Gou P. Costa-Corredor A, et al. Among authors: arnau j. Meat Sci. 2009 Nov;83(3):390-7. doi: 10.1016/j.meatsci.2009.06.011. Epub 2009 Jun 11. Meat Sci. 2009. PMID: 20416702

6

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.

Fulladosa E, Serra X, Gou P, Arnau J. Fulladosa E, et al. Among authors: arnau j. Meat Sci. 2009 Jun;82(2):213-8. doi: 10.1016/j.meatsci.2009.01.013. Epub 2009 Jan 18. Meat Sci. 2009. PMID: 20416756

7

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits.

Sánchez-Molinero F, Arnau J. Sánchez-Molinero F, et al. Among authors: arnau j. Meat Sci. 2010 Jul;85(3):420-7. doi: 10.1016/j.meatsci.2010.02.010. Epub 2010 Feb 14. Meat Sci. 2010. PMID: 20416802

8

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P. Garcia-Gil N, et al. Among authors: arnau j. Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003. Epub 2011 Aug 12. Meat Sci. 2012. PMID: 21885206

9

Sex and crossbreed effects on the characteristics of dry-cured ham.

Gou P, Guerrero L, Arnau J. Gou P, et al. Among authors: arnau j. Meat Sci. 1995;40(1):21-31. doi: 10.1016/0309-1740(94)00021-x. Meat Sci. 1995. PMID: 22059916

10

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.

Gou P, Guerrero L, Gelabert J, Arnau J. Gou P, et al. Among authors: arnau j. Meat Sci. 1996;42(1):37-48. doi: 10.1016/0309-1740(95)00017-8. Meat Sci. 1996. PMID: 22060300

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