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International Journal of Food Sciences and Nutrition Volume 59, 2008 - Issue 7-8
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Fatty acid composition of salami from different countries and their nutritional implications

Beatriz Herranz Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
,
Juan A. Ordóñez Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
,
Lorenzo De La Hoz Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
,
Eva Hierro Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
,
Elena Soto Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
&
M. Isabel Cambero Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, SpainCorrespondence[email protected]
Pages 607-618 | Published online: 06 Jul 2009

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Sihem Dabbou, Manuela Renna, Carola Lussiana, Francesco Gai, Luca Rotolo, Attawit Kovitvadhi, Alberto Brugiapaglia, Ahmed Noureddine Helal, Achille Schiavone, Ivo Zoccarato & Laura Gasco. (2017) Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat. Italian Journal of Animal Science 16:3, pages 371-379.
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Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Tullia Tedeschi, Annamaria Buschini, Francesco Capozzi, Gianni Galaverna & Alessandra Bordoni. (2022) Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami. International Journal of Molecular Sciences 23:20, pages 12555.
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Dong Hao Wang, Zhen Wang & J. Thomas Brenna. (2020) Gas Chromatography Chemical Ionization Mass Spectrometry and Tandem Mass Spectrometry for Identification and Straightforward Quantification of Branched Chain Fatty Acids in Foods. Journal of Agricultural and Food Chemistry 68:17, pages 4973-4980.
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Kerry S. Flannagan, Manuel Ramirez-Zea, Ana Victoria Roman, Arun K. Das & Eduardo Villamor. (2018) Sociodemographic, Anthropometric, and Dietary Predictors of Polyunsaturated Fatty Acids in Adipose Tissue Among Mesoamerican Children and Their Parents. Food and Nutrition Bulletin 39:4, pages 495-511.
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Regiane Ribeiro-Santos, Nathália Ramos de Melo, Mariana Andrade, Gabriela Azevedo, Ana Vera Machado, Denise Carvalho-Costa & Ana Sanches-Silva. (2018) Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness. Packaging Technology and Science 31:1, pages 27-40.
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Regiane Ribeiro-Santos, Nathália Ramos de Melo, Mariana Andrade & Ana Sanches-Silva. (2017) Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant. Packaging Technology and Science 30:12, pages 791-798.
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Tomáš Fekete, Marek Šnirc, Ľubomí­r Belej, Jozef Golian, Peter Zajác & Jozef Čapla. (2016) Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis. Potravinarstvo Slovak Journal of Food Sciences 10:1, pages 170-175.
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V. Gianotti, S. Panseri, E. Robotti, M. Benzi, E. Mazzucco, F. Gosetti, P. Frascarolo, M. Oddone, M. Baldizzone, E. Marengo & L. M. Chiesa. (2015) Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami. Journal of Chemistry 2015, pages 1-22.
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Daniel Demeyer. 2014. Handbook of Fermented Meat and Poultry. Handbook of Fermented Meat and Poultry 227 240 .
Gustavo Capra, Rosana Martínez, Florenca Fradiletti, Sonia Cozzano, Luis Repiso, Rosa Márquez & Facundo Ibáñez. (2013) Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum. World Rabbit Science 21:1.
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Remo P. Jutzeler van Wijlen & Paolo C. Colombani. (2010) Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. International Dairy Journal 20:7, pages 433-448.
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