118 related articles for article (PubMed ID: 30731645)
1. Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone
Acton JC; Dick RL
J Food Prot; 1977 Jun; 40(6):398-401. PubMed ID: 30731645
[TBL] [Abstract][Full Text] [Related]
2. Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening.
Yim DG; Jang KH; Chung KY
Korean J Food Sci Anim Resour; 2015; 35(3):322-9. PubMed ID: 26761846
[TBL] [Abstract][Full Text] [Related]
3. Nitrosoheme Pigment Formation and Light Effects on Color Properties of Semidry, Nonfermented and Fermented Sausages.
Demasi TW; Grimes LW; Dick RL; Acton JC
J Food Prot; 1989 Mar; 52(3):189-193. PubMed ID: 30991511
[TBL] [Abstract][Full Text] [Related]
4. Loss of Cured Pigment in Dehydrating Fermented Sausage.
Acton JC; Dick RL
J Food Prot; 1977 Mar; 40(3):193-194. PubMed ID: 30731576
[TBL] [Abstract][Full Text] [Related]
5. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.
Karsloğlu B; Çiçek ÜE; Kolsarici N; Candoğan K
Korean J Food Sci Anim Resour; 2014; 34(1):40-8. PubMed ID: 26760744
[TBL] [Abstract][Full Text] [Related]
6. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
Delgado J; Rondán JJ; Núñez F; Rodríguez A
Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
[TBL] [Abstract][Full Text] [Related]
7. Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages.
Böhnlein C; Kabisch J; Müller-Herbst S; Fiedler G; Franz CMAP; Pichner R
Int J Food Microbiol; 2017 Nov; 261():82-88. PubMed ID: 29017095
[TBL] [Abstract][Full Text] [Related]
8. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.
Popp J; Krischek C; Janisch S; Wicke M; Klein G
Poult Sci; 2013 May; 92(5):1366-75. PubMed ID: 23571348
[TBL] [Abstract][Full Text] [Related]
9. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system.
Ebert S; Michel W; Gotzmann L; Baune MC; Terjung N; Gibis M; Weiss J
J Food Sci; 2022 Apr; 87(4):1731-1741. PubMed ID: 35257380
[TBL] [Abstract][Full Text] [Related]
10. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.
De Maere H; Fraeye I; De Mey E; Dewulf L; Michiels C; Paelinck H; Chollet S
Meat Sci; 2016 Apr; 114():1-7. PubMed ID: 26686009
[TBL] [Abstract][Full Text] [Related]
11. Cured colour development during sausage processing.
Chasco J; Lizaso G; Beriain MJ
Meat Sci; 1996 Nov; 44(3):203-11. PubMed ID: 22060830
[TBL] [Abstract][Full Text] [Related]
12. Characterization of proteolysis during the ripening of semi-dry fermented sausages.
Hughes MC; Kerry JP; Arendt EK; Kenneally PM; McSweeney PL; O'Neill EE
Meat Sci; 2002 Oct; 62(2):205-16. PubMed ID: 22061413
[TBL] [Abstract][Full Text] [Related]
13. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
[TBL] [Abstract][Full Text] [Related]
14. Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.
De Souza J; Ahmed R; Strange P; Barbut S; Balamurugan S
Int J Food Microbiol; 2018 Feb; 266():167-172. PubMed ID: 29223034
[TBL] [Abstract][Full Text] [Related]
15. Effect of Air Movement During Fermentation on Certain Properties of Natural Flora and Starter Culture-Fermented Sausage.
Townsend WE; Blankenship LC; Wilson RL; Thomson JE
J Food Prot; 1983 Nov; 46(11):982-986. PubMed ID: 30921856
[TBL] [Abstract][Full Text] [Related]
16. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
[TBL] [Abstract][Full Text] [Related]
17. Growth suppression of Listeria monocytogenes in a meat product.
Qvist S; Sehested K; Zeuthen P
Int J Food Microbiol; 1994 Dec; 24(1-2):283-93. PubMed ID: 7703021
[TBL] [Abstract][Full Text] [Related]
18. The Effect of GDL-induced pH Decrease on the Formation of Biogenic Amines in Meat.
Maijala RL; Eerola SH; Aho MA; Hirn JA
J Food Prot; 1993 Feb; 56(2):125-129. PubMed ID: 31084109
[TBL] [Abstract][Full Text] [Related]
19. Effects of
Zhao L; Sun X; Wu J; Su L; Yang F; Jin Y; Zhang M; Ao C
Food Sci Nutr; 2022 Jan; 10(1):169-178. PubMed ID: 35035919
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
