These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

96 related articles for article (PubMed ID: 22060589)

  • 1. Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus.
    Quintanilla L; Ibañez C; Cid C; Astiasarán I; Bello J
    Meat Sci; 1996 Jul; 43(3-4):225-34. PubMed ID: 22060589
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes.
    Ibañez C; Quintanilla L; Cid C; Astiasarán I; Bello J
    Meat Sci; 1997 Jul; 46(3):277-84. PubMed ID: 22062127
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.
    Ibañez C; Quintanilla L; Cid C; Astiasaran I; Bello J
    Meat Sci; 1996 Dec; 44(4):227-34. PubMed ID: 22060939
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.
    Xiao Y; Liu Y; Chen C; Xie T; Li P
    Food Res Int; 2020 Sep; 135():109247. PubMed ID: 32527474
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.
    Wang D; Zhao L; Su R; Jin Y
    Food Sci Nutr; 2019 Jun; 7(6):1957-1968. PubMed ID: 31289643
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations.
    Zalacain I; Zapelena MJ; Astiasarán I; Bello J
    Meat Sci; 1995; 40(1):55-61. PubMed ID: 22059919
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture.
    Zapelena MJ; Astiasarán I; Bello J
    Meat Sci; 1999 Aug; 52(4):403-9. PubMed ID: 22062704
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.
    Benito MJ; Rodríguez M; Martín A; Aranda E; Córdoba JJ
    Meat Sci; 2004 Jul; 67(3):497-505. PubMed ID: 22061525
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.
    Hierro E; de La Hoz L; Ordóñez JA
    J Agric Food Chem; 1999 Mar; 47(3):1156-61. PubMed ID: 10552431
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1
    Dos Santos BA; Campagnol PCB; Fagundes MB; Wagner R; Pollonio MAR
    Food Res Int; 2015 Aug; 74():306-314. PubMed ID: 28411996
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time.
    Olesen PT; Meyer AS; Stahnke LH
    Meat Sci; 2004 Mar; 66(3):675-87. PubMed ID: 22060878
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S; Leroy S; Talon R
    J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
    Janssens M; Myter N; De Vuyst L; Leroy F
    Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion.
    Kim HS; Hur SJ
    Food Chem; 2018 Jan; 239():556-560. PubMed ID: 28873604
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.