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 *

237 related articles for article (PubMed ID: 22062105)

  • 1. Flavour profiles of dry sausages fermented by selected novel meat starter cultures.
    Erkkilä S; Petäjä E; Eerola S; Lilleberg L; Mattila-Sandholm T; Suihko ML
    Meat Sci; 2001 Jun; 58(2):111-6. PubMed ID: 22062105
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S; Suihko ML; Eerola S; Petäjä E; Mattila-Sandholm T
    Int J Food Microbiol; 2001 Feb; 64(1-2):205-10. PubMed ID: 11252505
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production.
    Hernández-Jover T; Izquierdo-Pulido M; Veciana-Nogués MT; Mariné-Font A; Vidal-Carou MC
    J Food Prot; 1997 Jul; 60(7):825-830. PubMed ID: 31026879
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.
    de L Agüero N; Frizzo LS; Ouwehand AC; Aleu G; Rosmini MR
    Foods; 2020 May; 9(5):. PubMed ID: 32392743
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 2001 Apr; 65(1-2):113-23. PubMed ID: 11322694
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages.
    Buncić S; Paunović L; Teodorović V; Radisić D; Vojinović G; Smiljanić D; Baltić M
    Int J Food Microbiol; 1993 Feb; 17(4):303-9. PubMed ID: 8466803
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine.
    Maijala R; Eerola S
    Meat Sci; 1993; 35(3):387-95. PubMed ID: 22061231
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
    Rubio R; Jofré A; Aymerich T; Guàrdia MD; Garriga M
    Meat Sci; 2014 Feb; 96(2 Pt A):937-42. PubMed ID: 24211552
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteolytic
    Mrkonjic Fuka M; Kos I; Maksimovic AZ; Bacic M; Tanuwidjaja I
    Food Technol Biotechnol; 2021 Mar; 59(1):63-73. PubMed ID: 34084081
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
    Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
    Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.