PROCEEDINGS OF CURED AND CRHONIC CONFERENCE - INTRODUCTION by Vittorio Mattioli

Subjects: “…cured…”
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The association of sun-cured tobacco and cigarette use with global cognitive function, verbal fluency and memory in patients with chronic obstructive pulmonary disease: A cross-sec... by Xiaomei Chen, Jie Li, Jia Liu, Xiao Liu, Menghui Deng, Xunhu Dong, Yanni Yang

Subjects: “…sun-cured tobacco…”
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Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

Subjects: “…cured meat…”
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Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing by Zhi Qu, Chunqian Feng, Ruiling Li, Nan Liu, Shanqing Zheng

Subjects: “…Cantonese cured meat…”
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ADDITION OF RICE HUSK NANOCELLULOSE TO THE IMPACT STRENGTH OF RESIN BASE HEAT CURED by Muhammad Aditya Ramadhan Hasran, Dian Noviyanti Agus Imam, Bambang Sunendar

Subjects: “…heat cured acrylic resin…”
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Effect of adding natural coconut oil on the antifungal, flexural strength, and hardness properties of heat cure acrylic resin (an in vitro study) by Amrah Y. Al-Jmmal

Subjects: “…heat cured acrylic resin…”
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Residual nitrite and nitrate in processed meats and meat analogues in the United States by Siyuan Sheng, Erin M. Silva, Rodrigo Tarté, James R. Claus

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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

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Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds by Ana Vulić, Željko Cvetnić, Ivica Kos, Ivan Vnučec, Nada Vahčić, Tina Lešić, Dimitrije Simonović, Nina Kudumija, Jelka Pleadin

Subjects: “…dry-cured ham…”
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Physiological and ecological responses of flue-cured tobacco to field chilling stress: insights from metabolomics and proteomics by Kaiyuan Gu, Xinkai Li, Jiaen Su, Yi Chen, Chengwei Yang, Juan Li, Chenggang He, Binbin Hu, Congming Zou, Congming Zou

Subjects: “…flue-cured tobacco…”
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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

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Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations by Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

Subjects: “…Dry-cured tenderloin…”
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Screening, Identification and Growth Characterization of Strains Inhibiting the Growth and Synthesis of Ochratoxin A by Aspergillus niger in Hams by Guihua QU, Qiujing ZHU, Jing WAN

Subjects: “…dry-cured ham…”
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Dry-Cured Ham, ‘<i>Kraški Pršut</i>’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting by Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep

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Study on Direct Shear Properties of Cured Loess with Double-poly Material by ZHU Lijun, PEI Xiangjun, ZHANG Xiaochao, REN Tong

Subjects: “…cured loess…”
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The Effect of Different Exposure Times on Some Properties of Three Types Visible Light Cured Acrylic Resins by Abdullqadir Qadir, Rizgar Hasan

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Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products by Kathrine H. Bak, Susanne Bauer, Christoph Eisenreich, Peter Paulsen

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Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham—Impact on Quality Parameters by Ana Gugić Ratković, Martina Turk, Helga Medić, Danijel Karolyi, Nives Marušić Radovčić

Subjects: “…dry-cured ham…”
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Preharvest Application of Exogenous 2,4-Epibrassinolide and Melatonin Enhances the Maturity and Flue-Cured Quality of Tobacco Leaves by Kesu Wei, Jiayi Tang, Lei Yang, Shaopeng Chen, Zhijun Cheng, Yijun Yang, Chen Xu, Shengjiang Wu, Yuhang Zhao, Hongmei Di, Ling Li, Dongyang Sun, Jianwei Li, Bo Sun

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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa by Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang

Subjects: “…dry-cured pork coppa…”
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