223 related articles for article (PubMed ID: 22061525)
1. 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]
2. 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]
3. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón".
Fernández M; Benito MJ; Martín A; Casquete R; Córdoba JJ; Córdoba MG
Heliyon; 2016 Mar; 2(3):e00093. PubMed ID: 27441267
[TBL] [Abstract][Full Text] [Related]
4. Application of isolated
Najjari A; Boumaiza M; Jaballah S; Boudabous A; Ouzari HI
Food Sci Nutr; 2020 Aug; 8(8):4172-4184. PubMed ID: 32884698
[TBL] [Abstract][Full Text] [Related]
5. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
Lorenzo JM; Gómez M; Purriños L; Fonseca S
J Sci Food Agric; 2016 Mar; 96(4):1194-201. PubMed ID: 25851258
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
[TBL] [Abstract][Full Text] [Related]
9. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
Komprda T; Smělá D; Pechová P; Kalhotka L; Stencl J; Klejdus B
Meat Sci; 2004 Aug; 67(4):607-16. PubMed ID: 22061810
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.
Rai KP; Zhang C; Xia WS
J Food Sci Technol; 2010 Mar; 47(2):188-94. PubMed ID: 23572623
[TBL] [Abstract][Full Text] [Related]
12. Effect of a Selected Protective Culture of
Martín I; García C; Rodríguez A; Córdoba JJ
Biology (Basel); 2023 Jan; 12(1):. PubMed ID: 36671780
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Effects of starter cultures on the formation of flavour compounds in dry sausage.
Berdagué JL; Monteil P; Montel MC; Talon R
Meat Sci; 1993; 35(3):275-87. PubMed ID: 22061221
[TBL] [Abstract][Full Text] [Related]
16. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.
Wang D; Hu G; Wang H; Wang L; Zhang Y; Zou Y; Zhao L; Liu F; Jin Y
Foods; 2021 Nov; 10(12):. PubMed ID: 34945490
[TBL] [Abstract][Full Text] [Related]
17. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E.
Kim HS; Lee SY; Kang HJ; Joo ST; Hur SJ
Food Sci Anim Resour; 2019 Dec; 39(6):877-887. PubMed ID: 31950105
[TBL] [Abstract][Full Text] [Related]
18. Aroma components from dried sausages fermented with Staphylococcus xylosus.
Stahnke LH
Meat Sci; 1994; 38(1):39-53. PubMed ID: 22059607
[TBL] [Abstract][Full Text] [Related]
19. Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids.
Gutsche KA; Tran TB; Vogel RF
Food Microbiol; 2012 Apr; 29(2):224-8. PubMed ID: 22202876
[TBL] [Abstract][Full Text] [Related]
20. A fermented meat model system for studies of microbial aroma formation.
Tjener K; Stahnke LH; Andersen L; Martinussen J
Meat Sci; 2004 Jan; 66(1):211-8. PubMed ID: 22063950
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]