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.
93 related articles for article (PubMed ID: 22062127)
41. Effect of sodium chloride replacement on some characteristics of fermented sausages. Gelabert J; Gou P; Guerrero L; Arnau J Meat Sci; 2003 Oct; 65(2):833-9. PubMed ID: 22063446 [TBL] [Abstract][Full Text] [Related]
42. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Papamanoli E; Tzanetakis N; Litopoulou-Tzanetaki E; Kotzekidou P Meat Sci; 2003 Oct; 65(2):859-67. PubMed ID: 22063449 [TBL] [Abstract][Full Text] [Related]
43. Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages. Ruiz-Moyano S; Martín A; Benito MJ; Nevado FP; de Guía Córdoba M Meat Sci; 2008 Nov; 80(3):715-21. PubMed ID: 22063588 [TBL] [Abstract][Full Text] [Related]
45. 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]
46. Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening. Komprda T; Sládková P; Dohnal V Meat Sci; 2009 Nov; 83(3):534-42. PubMed ID: 20416663 [TBL] [Abstract][Full Text] [Related]
47. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan. Komprda T; Neznalovà J; Standara S; Bover-Cid S Meat Sci; 2001 Nov; 59(3):267-76. PubMed ID: 22062781 [TBL] [Abstract][Full Text] [Related]
48. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Campagnol PC; dos Santos BA; Morgano MA; Terra NN; Pollonio MA Meat Sci; 2011 Mar; 87(3):239-43. PubMed ID: 21067870 [TBL] [Abstract][Full Text] [Related]
49. Acid Production and Proteolytic Activity of Lactobacillus Strains Isolated from Dry Sausages. Vignolo GM; de Ruiz Holgado AP; Oliver G J Food Prot; 1988 Jun; 51(6):481-484. PubMed ID: 30978845 [TBL] [Abstract][Full Text] [Related]
50. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Fontana C; Bassi D; López C; Pisacane V; Otero MC; Puglisi E; Rebecchi A; Cocconcelli PS; Vignolo G Int J Food Microbiol; 2016 Nov; 236():17-25. PubMed ID: 27434177 [TBL] [Abstract][Full Text] [Related]
51. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up. Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F Int J Food Microbiol; 2018 Jun; 274():60-66. PubMed ID: 29550159 [TBL] [Abstract][Full Text] [Related]
52. Degradation of PCBs in dry fermented sausages during drying/ripening. Lušnic Polak M; Zlatić E; Demšar L; Žlender B; Polak T Food Chem; 2016 Dec; 213():246-250. PubMed ID: 27451178 [TBL] [Abstract][Full Text] [Related]
53. 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]
54. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. dos Santos BA; Campagnol PC; Morgano MA; Pollonio MA Meat Sci; 2014 Jan; 96(1):509-13. PubMed ID: 24008059 [TBL] [Abstract][Full Text] [Related]
55. 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]
56. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Marcos B; Aymerich T; Dolors Guardia M; Garriga M Meat Sci; 2007 May; 76(1):46-53. PubMed ID: 22064190 [TBL] [Abstract][Full Text] [Related]
57. Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl. Qin LG; Li XA; Huang YX; Li YJ; Chen Q Foods; 2023 Jan; 12(2):. PubMed ID: 36673479 [TBL] [Abstract][Full Text] [Related]
58. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages. Latorre-Moratalla ML; Bover-Cid S; Talon R; Aymerich T; Garriga M; Zanardi E; Ianieri A; Fraqueza MJ; Elias M; Drosinos EH; Lauková A; Vidal-Carou MC J Food Prot; 2010 Mar; 73(3):524-8. PubMed ID: 20202339 [TBL] [Abstract][Full Text] [Related]
59. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Armenteros M; Aristoy MC; Barat JM; Toldrá F Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742 [TBL] [Abstract][Full Text] [Related]
60. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]