192 related articles for article (PubMed ID: 22062750)
1. 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]
2. Characterization of Italian cheeses ripened under nonconventional conditions.
Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox PF; Gobbetti M
J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
[TBL] [Abstract][Full Text] [Related]
3. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
Coda R; Brechany E; De Angelis M; De Candia S; Di Cagno R; Gobbetti M
J Dairy Sci; 2006 Nov; 89(11):4126-43. PubMed ID: 17032999
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.
Di Cagno R; Miracle RE; De Angelis M; Minervini F; Rizzello CG; Drake MA; Fox PF; Gobbetti M
J Dairy Res; 2007 Nov; 74(4):468-77. PubMed ID: 17961289
[TBL] [Abstract][Full Text] [Related]
7. Characterisation of naturally fermented sausages produced in the North East of Italy.
Comi G; Urso R; Iacumin L; Rantsiou K; Cattaneo P; Cantoni C; Cocolin L
Meat Sci; 2005 Mar; 69(3):381-92. PubMed ID: 22062975
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.
Casaburi A; Aristoy MC; Cavella S; Di Monaco R; Ercolini D; Toldrá F; Villani F
Meat Sci; 2007 Jun; 76(2):295-307. PubMed ID: 22064299
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
12. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures.
Johansson G; Berdagué JL; Larsson M; Tran N; Borch E
Meat Sci; 1994; 38(2):203-18. PubMed ID: 22059658
[TBL] [Abstract][Full Text] [Related]
13. Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y.
Zdolec N; Hadžiosmanović M; Kozačinski L; Cvrtila Z; Filipović I; Skrivanko M; Leskovar K
Meat Sci; 2008 Oct; 80(2):480-7. PubMed ID: 22063356
[TBL] [Abstract][Full Text] [Related]
14. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.
Drosinos EH; Paramithiotis S; Kolovos G; Tsikouras I; Metaxopoulos I
Food Microbiol; 2007 May; 24(3):260-70. PubMed ID: 17188204
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei.
Bolumar T; Sanz Y; Flores M; Aristoy MC; Toldrá F; Flores J
Meat Sci; 2006 Mar; 72(3):457-66. PubMed ID: 22061729
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis.
Iacumin L; Comi G; Cantoni C; Cocolin L
Meat Sci; 2006 Oct; 74(2):281-8. PubMed ID: 22062837
[TBL] [Abstract][Full Text] [Related]
20. Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.
Belleggia L; Ferrocino I; Reale A; Haouet MN; Corvaglia MR; Milanović V; Boscaino F; Di Renzo T; Di Bella S; Borghi M; Farneti S; Cesaro C; Garofalo C; Cardinali F; Aquilanti L; Musari E; Cocolin L; Osimani A
Food Res Int; 2022 Apr; 154():111019. PubMed ID: 35337592
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]