251 related articles for article (PubMed ID: 12810276)
1. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.
Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
Int J Food Microbiol; 2003 Aug; 85(1-2):111-25. PubMed ID: 12810276
[TBL] [Abstract][Full Text] [Related]
2. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
Corral S; Belloch C; López-Díez JJ; Flores M
J Sci Food Agric; 2018 Apr; 98(6):2121-2130. PubMed ID: 28941248
[TBL] [Abstract][Full Text] [Related]
3. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
[TBL] [Abstract][Full Text] [Related]
4. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
[TBL] [Abstract][Full Text] [Related]
5. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
Cano-García L; Belloch C; Flores M
Meat Sci; 2014 Apr; 96(4):1469-77. PubMed ID: 24423452
[TBL] [Abstract][Full Text] [Related]
6. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.
Magistà D; Ferrara M; Del Nobile MA; Gammariello D; Conte A; Perrone G
Int J Food Microbiol; 2016 Aug; 231():33-41. PubMed ID: 27183229
[TBL] [Abstract][Full Text] [Related]
7. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
Gómez M; Lorenzo JM
Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
[TBL] [Abstract][Full Text] [Related]
8. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
9. Yeast strains as potential aroma enhancers in dry fermented sausages.
Flores M; Corral S; Cano-García L; Salvador A; Belloch C
Int J Food Microbiol; 2015 Nov; 212():16-24. PubMed ID: 25765533
[TBL] [Abstract][Full Text] [Related]
10. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.
Chen Q; Kong B; Han Q; Liu Q; Xu L
Meat Sci; 2016 Nov; 121():196-206. PubMed ID: 27341621
[TBL] [Abstract][Full Text] [Related]
11. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Córdoba JJ; Córdoba MG
Food Microbiol; 2011 Dec; 28(8):1432-40. PubMed ID: 21925025
[TBL] [Abstract][Full Text] [Related]
12. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
Delgado J; Rondán JJ; Núñez F; Rodríguez A
Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
[TBL] [Abstract][Full Text] [Related]
13. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
Perea-Sanz L; Montero R; Belloch C; Flores M
Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
[TBL] [Abstract][Full Text] [Related]
14. Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime.
Škrlep M; Čandek-Potokar M; Tomažin U; Batorek Lukač N; Flores M
Animal; 2018 Jun; 12(6):1316-1323. PubMed ID: 29070093
[TBL] [Abstract][Full Text] [Related]
15. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.
Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
Meat Sci; 2001 Sep; 59(1):97-107. PubMed ID: 22062510
[TBL] [Abstract][Full Text] [Related]
16. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages.
Delgado J; Peromingo B; Rodríguez A; Rodríguez M
Int J Food Microbiol; 2019 Mar; 293():1-6. PubMed ID: 30616199
[TBL] [Abstract][Full Text] [Related]
17. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.
Lozano-Ojalvo D; Rodríguez A; Cordero M; Bernáldez V; Reyes-Prieto M; Córdoba JJ
Meat Sci; 2015 Feb; 100():283-90. PubMed ID: 25460138
[TBL] [Abstract][Full Text] [Related]
18. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
[TBL] [Abstract][Full Text] [Related]
19. Contribution of a selected fungal population to proteolysis on dry-cured ham.
Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
[TBL] [Abstract][Full Text] [Related]
20. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
