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References from Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging. Local targets link to admitted publications; unresolved targets remain external evidence.
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Chemical diversity of propolis makes it a valuable source of new biologically active compounds
10.3896/ibra.4.01.2.01 · 2009 · External reference
Volatile constituents of propolis
10.1515/znc-1994-1-202 · 1994 · External reference
Propolis volatile compounds: chemical diversity and biological activity: a review
2014 · External reference
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles
10.1016/j.lwt.2014.08.016 · 2015 · External reference
Sensory properties of a new active food packaging
2014 · External reference
Use of free radical method to evaluate antioxidant activity
10.1016/s0023-6438(95)80008-5 · 1995 · External reference
The applicability of near infrared spectroscopy for monitoring properties of food packaging materials
10.1255/nirn.1413 · 2014 · External reference
Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham
10.1111/j.1365-2621.2011.02816.x · 2012 · External reference
Effectiveness of antimicrobial food packaging materials
10.1080/02652030500246164 · 2005 · External reference
Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC–MS
10.1021/jf026218h · 2003 · External reference
A study on the preservation of meat products by natural propolis: effect of EEP on protein change of meat products
1995 · External reference
Evaluation of garlic ecotypes for allicin and other allyl thiosulphinates
10.1016/j.foodchem.2011.04.004 · 2011 · External reference
In vitro antimicrobial activity of propolis and Arnica montana against oral pathogens
10.1016/s0003-9969(99)00117-x · 2000 · External reference
Antioxidant activity of propolis of various geographic origins
10.1016/s0308-8146(03)00216-4 · 2004 · External reference
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Volatile analysis of spoiled, artisan-type: modified-atmosphere-packaged cooked ham stored under different temperatures
10.1016/j.fm.2008.08.005 · 2009 · External reference
Natural and simulated meat flavors (with particular reference to beef)
10.1080/10408398109527309 · 1981 · External reference
Diffusivity of propolis compounds in polylactic acid polymer for the development of anti-microbial packaging films
10.1016/j.jfoodeng.2009.12.028 · 2010 · External reference
Volatile constituents of propolis from various regions of Greece—antimicrobial activity
10.1016/j.foodchem.2006.07.033 · 2007 · External reference
Unresolved reference
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Unresolved reference
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Volatile compounds in Iberian dry-cured loin
10.1016/j.meatsci.2004.04.006 · 2004 · External reference
Physical and chemical characteristics of cooked ham: effect of tumbling time and modifications during storage
10.1111/jfq.12153 · 2015 · External reference
Unresolved reference
1991 · External reference
The specific chemical profile of Mediterranean propolis from Malta
10.1016/j.foodchem.2010.11.130 · 2011 · External reference
Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese
10.1111/ijfs.12234 · 2013 · External reference
Influence of sensory characteristics on the acceptability of dry-cured ham
10.1016/s0309-1740(01)00204-2 · 2002 · External reference
Characterization of French and Spamish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC
10.1016/j.meatsci.2004.10.015 · 2005 · External reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · 1999 · External reference
Food preservative based on propolis: bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli
10.1016/j.foodchem.2007.01.011 · 2007 · External reference
Propolis from the Mediterranean region: Chemical composition and antimicrobial activity
10.1515/znc-2000-9-1019 · 2000 · External reference
