85 related articles for article (PubMed ID: 22063943)
1. Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.
Herranz B; Fernández M; Hierro E; Bruna JM; Ordóñez JA; de la Hoz L
Meat Sci; 2004 Jan; 66(1):151-63. PubMed ID: 22063943
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation.
Tjener K; Stahnke LH; Andersen L; Martinussen J
Meat Sci; 2004 Aug; 67(4):711-9. PubMed ID: 22061822
[TBL] [Abstract][Full Text] [Related]
4.
Kauser-Ul-Alam M; Toba Y; Hioki S; Hayakawa T; Kumura H; Wakamatsu JI
Foods; 2020 Oct; 9(11):. PubMed ID: 33142787
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
[TBL] [Abstract][Full Text] [Related]
7. Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.
Bruna JM; Fernández M; Hierro EM; Ordóñez JA; de la Hoz L
Meat Sci; 2000 Feb; 54(2):135-45. PubMed ID: 22060609
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730.
Martínez-Cuesta MC; Requena T; Peláez C
Int J Food Microbiol; 2006 Jun; 109(3):198-204. PubMed ID: 16504327
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes.
Stollewerk K; Jofré A; Comaposada J; Guardia MD; Arnau J; Kilcawley K
Food Sci Technol Int; 2022 Jul; 28(5):451-460. PubMed ID: 34107780
[TBL] [Abstract][Full Text] [Related]
12. Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages.
Durá MA; Flores M; Toldrá F
Meat Sci; 2004 Oct; 68(2):319-28. PubMed ID: 22062243
[TBL] [Abstract][Full Text] [Related]
13. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.
Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
Meat Sci; 2001 Sep; 59(1):97-107. PubMed ID: 22062510
[TBL] [Abstract][Full Text] [Related]
14. Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages.
Demasi TW; Wardlaw FB; Dick RL; Acton JC
Meat Sci; 1990; 27(1):1-12. PubMed ID: 22055113
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Biochemical and molecular characterization of alpha-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis.
de la Plaza M; Fernández de Palencia P; Peláez C; Requena T
FEMS Microbiol Lett; 2004 Sep; 238(2):367-74. PubMed ID: 15358422
[TBL] [Abstract][Full Text] [Related]
18. Glutamate Biosynthesis in Lactococcus lactis subsp. lactis NCDO 2118.
Lapujade P; Cocaign-Bousquet M; Loubiere P
Appl Environ Microbiol; 1998 Jul; 64(7):2485-9. PubMed ID: 9647819
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality.
Fernández M; de la Hoz L; Díaz O; Cambero MI; Ordóñez JA
Meat Sci; 1995; 40(3):351-62. PubMed ID: 22060026
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
