90 related articles for article (PubMed ID: 20740550)
1. Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
Kurt S; Zorba O
J Sci Food Agric; 2010 Dec; 90(15):2669-74. PubMed ID: 20740550
[TBL] [Abstract][Full Text] [Related]
2. The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage.
Kurt S; Zorba O
Meat Sci; 2009 Jun; 82(2):179-84. PubMed ID: 20416765
[TBL] [Abstract][Full Text] [Related]
3. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
Latorre-Moratalla ML; Bover-Cid S; Vidal-Carou MC
Meat Sci; 2010 Jul; 85(3):537-41. PubMed ID: 20416841
[TBL] [Abstract][Full Text] [Related]
4. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative.
Sucu C; Turp GY
Meat Sci; 2018 Jun; 140():158-166. PubMed ID: 29551571
[TBL] [Abstract][Full Text] [Related]
5. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
6. Efficacy of nisin against Staphylococcus aureus in experimentally contaminated sucuk, a Turkish-type fermented sausage.
Hampikyan H
J Food Prot; 2009 Aug; 72(8):1739-43. PubMed ID: 19722412
[TBL] [Abstract][Full Text] [Related]
7. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
Yalinkiliç B; Kaban G; Kaya M
Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
[TBL] [Abstract][Full Text] [Related]
8. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
Gençcelep H; Kaban G; Kaya M
Meat Sci; 2007 Nov; 77(3):424-30. PubMed ID: 22061796
[TBL] [Abstract][Full Text] [Related]
9. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
Coloretti F; Chiavari C; Armaforte E; Carri S; Castagnetti GB
J Agric Food Chem; 2008 Dec; 56(23):11238-44. PubMed ID: 18986149
[TBL] [Abstract][Full Text] [Related]
10. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
Lu S; Xu X; Shu R; Zhou G; Meng Y; Sun Y; Chen Y; Wang P
J Food Sci; 2010 Aug; 75(6):M366-72. PubMed ID: 20722938
[TBL] [Abstract][Full Text] [Related]
11. Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal.
Ferreira V; Barbosa J; Silva J; Vendeiro S; Mota A; Silva F; Monteiro MJ; Hogg T; Gibbs P; Teixeira P
Food Microbiol; 2007 Sep; 24(6):618-23. PubMed ID: 17418313
[TBL] [Abstract][Full Text] [Related]
12. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
Kaban G
Meat Sci; 2013 Dec; 95(4):912-8. PubMed ID: 23608196
[TBL] [Abstract][Full Text] [Related]
13. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
Kaban G; Kaya M
J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
[TBL] [Abstract][Full Text] [Related]
14. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage.
Davies EA; Milne CF; Bevis HE; Potter RW; Harris JM; Williams GC; Thomas LV; Delves-Broughton J
J Food Prot; 1999 Sep; 62(9):1004-10. PubMed ID: 10492474
[TBL] [Abstract][Full Text] [Related]
15. Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain.
Leroy F; De Vuyst L
Int J Food Microbiol; 2005 Apr; 100(1-3):141-52. PubMed ID: 15854700
[TBL] [Abstract][Full Text] [Related]
16. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
Sallan S; Kaban G; Şişik Oğraş Ş; Çelik M; Kaya M
Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521
[TBL] [Abstract][Full Text] [Related]
17. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
Bover-Cid S; Torriani S; Gatto V; Tofalo R; Suzzi G; Belletti N; Gardini F
J Appl Microbiol; 2009 Apr; 106(4):1397-407. PubMed ID: 19239554
[TBL] [Abstract][Full Text] [Related]
18. Nisin: a possible alternative or adjunct to nitrite in the preservation of meats.
Rayman MK; Aris B; Hurst A
Appl Environ Microbiol; 1981 Feb; 41(2):375-80. PubMed ID: 7195188
[TBL] [Abstract][Full Text] [Related]
19. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
Komprda T; Sládková P; Petirová E; Dohnal V; Burdychová R
Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
[TBL] [Abstract][Full Text] [Related]
20. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.
Ozturk I; Sagdic O
J Food Sci; 2014 Nov; 79(11):M2315-22. PubMed ID: 25273925
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]