1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

Ana Belén García-García; Santosh Lamichhane; David Castejón; Mª Isabel Cambero; Hanne Christine Bertram

doi:10.1016/j.foodchem.2017.07.150

¹H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

Ana Belén García-García, Santosh Lamichhane, David Castejón, Mª Isabel Cambero, Hanne Christine Bertram^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

43 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	240
Pages (from-to)	514-523
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2017.07.150
Publication status	Published - 1 Feb 2018

Keywords

H HR-MAS NMR spectroscopy
Culinary meat
Dry-fermented sausages
Fermentation
Meat metabolites
Ripening

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10.1016/j.foodchem.2017.07.150

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Cite this

@article{f8768222a05a49c6914164f64b35ce61,

title = "1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization",

keywords = "H HR-MAS NMR spectroscopy, Culinary meat, Dry-fermented sausages, Fermentation, Meat metabolites, Ripening, dry-fermented sausages, Fermentation, ripening, 1H HR-MAS NMR spectroscopy, meat metabolites, Culinary meat",

author = "Garc{\'i}a-Garc{\'i}a, \{Ana Bel{\'e}n\} and Santosh Lamichhane and David Castej{\'o}n and Cambero, \{Mª Isabel\} and Bertram, \{Hanne Christine\}",

year = "2018",

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doi = "10.1016/j.foodchem.2017.07.150",

language = "English",

volume = "240",

pages = "514--523",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

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TY - JOUR

T1 - 1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

AU - García-García, Ana Belén

AU - Lamichhane, Santosh

AU - Castejón, David

AU - Cambero, Mª Isabel

AU - Bertram, Hanne Christine

PY - 2018/2/1

Y1 - 2018/2/1

KW - H HR-MAS NMR spectroscopy

KW - Culinary meat

KW - Dry-fermented sausages

KW - Fermentation

KW - Meat metabolites

KW - Ripening

KW - dry-fermented sausages

KW - Fermentation

KW - ripening

KW - 1H HR-MAS NMR spectroscopy

KW - meat metabolites

KW - Culinary meat

UR - https://www.scopus.com/pages/publications/85026649141

U2 - 10.1016/j.foodchem.2017.07.150

DO - 10.1016/j.foodchem.2017.07.150

M3 - Journal article

C2 - 28946306

AN - SCOPUS:85026649141

SN - 0308-8146

VL - 240

SP - 514

EP - 523

JO - Food Chemistry

JF - Food Chemistry