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 *

172 related articles for article (PubMed ID: 22062567)

  • 1. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage.
    Marco A; Navarro JL; Flores M
    Meat Sci; 2006 Aug; 73(4):660-73. PubMed ID: 22062567
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
    Hospital XF; Hierro E; Fernández M
    Int J Food Microbiol; 2012 Feb; 153(3):395-401. PubMed ID: 22200323
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities.
    Gøtterup J; Olsen K; Knøchel S; Tjener K; Stahnke LH; Møller JK
    Meat Sci; 2008 Apr; 78(4):492-501. PubMed ID: 22062470
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M; Wójciak KM; Dolatowski ZJ
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation.
    Perea-Sanz L; López-Díez JJ; Belloch C; Flores M
    Meat Sci; 2020 Jun; 164():108103. PubMed ID: 32145603
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
    Sanz Y; Vila R; Toldrá F; Flores J
    Int J Food Microbiol; 1998 Jul; 42(3):213-7. PubMed ID: 9728693
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime.
    Škrlep M; Čandek-Potokar M; Tomažin U; Batorek Lukač N; Flores M
    Animal; 2018 Jun; 12(6):1316-1323. PubMed ID: 29070093
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.
    Di Cagno R; Lòpez CC; Tofalo R; Gallo G; De Angelis M; Paparella A; Hammes WP; Gobbetti M
    Meat Sci; 2008 Jun; 79(2):224-35. PubMed ID: 22062750
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat.
    Karwowska M; Dolatowski ZJ
    Asian-Australas J Anim Sci; 2017 Jan; 30(1):85-93. PubMed ID: 27165018
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.
    Bruna JM; Ordóñez JA; Fernández M; Herranz B; de la Hoz L
    Meat Sci; 2001 Sep; 59(1):87-96. PubMed ID: 22062509
    [TBL] [Abstract][Full Text] [Related]  

  • 15. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
    Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
    J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases.
    Astiasarán I; Redin R; Cid C; Iriarte J; Bello J
    Meat Sci; 1993; 34(2):255-64. PubMed ID: 22060668
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.
    Rubio B; Martínez B; García-Cachán MA; Rovira J; Jaime I
    Meat Sci; 2008 Dec; 80(4):1182-7. PubMed ID: 22063854
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages.
    Herranz B; Fernández M; de la Hoz L; Ordóñez JA
    Meat Sci; 2006 Feb; 72(2):318-25. PubMed ID: 22061560
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the addition of pronase E on the proteolysis in dry fermented sausages.
    Díaz O; Fernández M; García de Fernando GD; de la Hoz L; Ordóñez JA
    Meat Sci; 1993; 34(2):205-16. PubMed ID: 22060664
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
    Marco A; Navarro JL; Flores M
    J Agric Food Chem; 2007 Apr; 55(8):3058-65. PubMed ID: 17381109
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.