482 related articles for article (PubMed ID: 24025044)
1. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
Li S; Aliani M; Holley RA
J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
[TBL] [Abstract][Full Text] [Related]
2. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.
Graumann GH; Holley RA
J Food Prot; 2008 Mar; 71(3):486-93. PubMed ID: 18389690
[TBL] [Abstract][Full Text] [Related]
3. Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.
Luciano FB; Belland J; Holley RA
Int J Food Microbiol; 2011 Jan; 145(1):69-76. PubMed ID: 21146240
[TBL] [Abstract][Full Text] [Related]
4. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Wójciak KM; Karwowska M; Dolatowski ZJ
Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
[TBL] [Abstract][Full Text] [Related]
5. Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage.
Cordeiro RP; Wu C; Holley RA
Int J Food Microbiol; 2014 Oct; 189():132-8. PubMed ID: 25150670
[TBL] [Abstract][Full Text] [Related]
6. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
[TBL] [Abstract][Full Text] [Related]
7. Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham.
Nilson AM; Holley RA
Food Microbiol; 2012 Jun; 30(2):400-7. PubMed ID: 22365353
[TBL] [Abstract][Full Text] [Related]
8. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri.
Muthukumarasamy P; Holley RA
Int J Food Microbiol; 2006 Sep; 111(2):164-9. PubMed ID: 16884803
[TBL] [Abstract][Full Text] [Related]
9. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
[TBL] [Abstract][Full Text] [Related]
12. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.
Palavecino Prpich NZ; Garro OA; Romero M; Judis MA; Cayré ME; Castro MP
Meat Sci; 2016 May; 115():41-4. PubMed ID: 26820805
[TBL] [Abstract][Full Text] [Related]
14. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
Omer MK; Prieto B; Rendueles E; Alvarez-Ordoñez A; Lunde K; Alvseike O; Prieto M
Meat Sci; 2015 Oct; 108():115-9. PubMed ID: 26093224
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
Jung S; Kim HJ; Park S; In Yong H; Choe JH; Jeon HJ; Choe W; Jo C
Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346
[TBL] [Abstract][Full Text] [Related]
18. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Córdoba JJ; Córdoba MG
Food Microbiol; 2011 Dec; 28(8):1432-40. PubMed ID: 21925025
[TBL] [Abstract][Full Text] [Related]
19. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.
Ferrini G; Arnau J; Guàrdia MD; Comaposada J
Meat Sci; 2014 Feb; 96(2 Pt A):688-94. PubMed ID: 24200559
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
