smoke cured
Selected indexed studies
- Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. (Meat Sci, 2023) [PMID:36933497]
- Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. (Foods, 2020) [PMID:32252248]
- Case of Tetanus Cured by Injections of Tobacco Smoke. (Edinb Med Surg J, 1815) [PMID:30329433]
_Worker-drafted node — pending editorial review._
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Sources
- Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. (2023) pubmed
- Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. (2020) pubmed
- Case of Tetanus Cured by Injections of Tobacco Smoke. (1815) pubmed
- Rat subchronic inhalation study of smoke from cigarettes containing flue-cured tobacco cured either by direct-fired or heat-exchanger curing processes. (2003) pubmed
- Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon. (2014) pubmed
- Studies of the binding mechanism between liquid smoke from tea tree branches and proteins in dry-cured tenderloin using 4D-DIA proteomics, synergistic multispectral analysis, and molecular docking techniques. (2025) pubmed
- Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. (2021) pubmed
- Migraine and heart: A reality check. (2023) pubmed
- PMID:29949327 (2018) pubmed
- Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing. (2025) pubmed