90 related articles for article (PubMed ID: 20740550)
21. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats.
Nguyen VT; Gidley MJ; Dykes GA
Food Microbiol; 2008 May; 25(3):471-8. PubMed ID: 18355672
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
Cid SB; Miguélez-Arrizado MJ; Becker B; Holzapfel WH; Vidal-Carou MC
Food Microbiol; 2008 Apr; 25(2):269-77. PubMed ID: 18206769
[TBL] [Abstract][Full Text] [Related]
24. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
Ruiz-Capillas C; Aller-Guiote P; Carballo J; Colmenero FJ
J Agric Food Chem; 2006 Dec; 54(26):9959-65. PubMed ID: 17177528
[TBL] [Abstract][Full Text] [Related]
25. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
Dertli E; Yilmaz MT; Tatlisu NB; Toker OS; Cankurt H; Sagdic O
Meat Sci; 2016 Nov; 121():156-165. PubMed ID: 27318460
[TBL] [Abstract][Full Text] [Related]
26. [Antimicrobial effects of nitrates in meat products].
Jouve JL; Carlier V; Rozier J
Ann Nutr Aliment; 1980; 34(5-6):807-26. PubMed ID: 7020545
[TBL] [Abstract][Full Text] [Related]
27. Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and L. homohiochii.
Pereira CI; Crespo MT; Romão MV
Int J Food Microbiol; 2001 Sep; 68(3):211-6. PubMed ID: 11529444
[TBL] [Abstract][Full Text] [Related]
28. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
Omer MK; Alvseike O; Holck A; Axelsson L; Prieto M; Skjerve E; Heir E
Meat Sci; 2010 Dec; 86(4):1005-9. PubMed ID: 20832952
[TBL] [Abstract][Full Text] [Related]
29. Functional meat starter cultures for improved sausage fermentation.
Leroy F; Verluyten J; De Vuyst L
Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053
[TBL] [Abstract][Full Text] [Related]
30. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".
Roseiro LC; Gomes A; Gonçalves H; Sol M; Cercas R; Santos C
Meat Sci; 2010 Jan; 84(1):172-9. PubMed ID: 20374771
[TBL] [Abstract][Full Text] [Related]
31. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
Aymerich T; Martín B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M
J Appl Microbiol; 2006; 100(1):40-9. PubMed ID: 16405683
[TBL] [Abstract][Full Text] [Related]
32. Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages.
Sparo M; Nuñez GG; Castro M; Calcagno ML; García Allende MA; Ceci M; Najle R; Manghi M
Food Microbiol; 2008 Jun; 25(4):607-15. PubMed ID: 18456116
[TBL] [Abstract][Full Text] [Related]
33. The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks).
Hampikyan H; Ugur M
Meat Sci; 2007 Jun; 76(2):327-32. PubMed ID: 22064303
[TBL] [Abstract][Full Text] [Related]
34. Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages.
Zhu Y; Guo L; Yang Q
Food Res Int; 2020 Nov; 137():109351. PubMed ID: 33233055
[TBL] [Abstract][Full Text] [Related]
35. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
Ercoşkun H; Taği S; Ertaş AH
Meat Sci; 2010 May; 85(1):174-81. PubMed ID: 20374882
[TBL] [Abstract][Full Text] [Related]
36. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
Moreno-Arribas MV; Polo MC
Food Microbiol; 2008 Oct; 25(7):875-81. PubMed ID: 18721676
[TBL] [Abstract][Full Text] [Related]
37. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
Nyachuba DG; Donnelly CW; Howard AB
J Food Sci; 2007 Sep; 72(7):M267-75. PubMed ID: 17995651
[TBL] [Abstract][Full Text] [Related]
38. Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages.
Ruiz-Moyano S; Martín A; Benito MJ; Aranda E; Casquete R; Córdoba Mde G
J Food Sci; 2009 Sep; 74(7):M398-404. PubMed ID: 19895487
[TBL] [Abstract][Full Text] [Related]
39. Microbiological studies of ethnic meat products of the Eastern Himalayas.
Rai AK; Tamang JP; Palni U
Meat Sci; 2010 Jul; 85(3):560-7. PubMed ID: 20416835
[TBL] [Abstract][Full Text] [Related]
40. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
Al-Nabulsi AA; Holley RA
Int J Food Microbiol; 2007 Jan; 113(1):84-91. PubMed ID: 16996159
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]