BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

284 related articles for article (PubMed ID: 32527474)

  • 1. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.
    Xiao Y; Liu Y; Chen C; Xie T; Li P
    Food Res Int; 2020 Sep; 135():109247. PubMed ID: 32527474
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities.
    Zheng SS; Wang CY; Hu YY; Yang L; Xu BC
    Food Res Int; 2024 Feb; 178():113951. PubMed ID: 38309873
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.
    Chen Q; Kong B; Han Q; Liu Q; Xu L
    Meat Sci; 2016 Nov; 121():196-206. PubMed ID: 27341621
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food.
    Wang M; Wang C; Yang C; Peng L; Xie Q; Zheng R; Dai Y; Liu S; Peng X
    Food Res Int; 2021 Dec; 150(Pt A):110745. PubMed ID: 34865763
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
    Hu Y; Zhang L; Liu Q; Wang Y; Chen Q; Kong B
    Food Microbiol; 2020 Oct; 91():103505. PubMed ID: 32539975
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.
    Wang D; Zhao L; Su R; Jin Y
    Food Sci Nutr; 2019 Jun; 7(6):1957-1968. PubMed ID: 31289643
    [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. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.
    Hierro E; de La Hoz L; Ordóñez JA
    J Agric Food Chem; 1999 Mar; 47(3):1156-61. PubMed ID: 10552431
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with
    Wang J; Hou J; Zhang X; Hu J; Yu Z; Zhu Y
    Foods; 2022 Mar; 11(5):. PubMed ID: 35267369
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish.
    Liao E; Xu Y; Jiang Q; Xia W
    Food Chem; 2019 Jan; 271():174-181. PubMed ID: 30236663
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing.
    Wang X; Zhang Y; Sun J; Pan P; Liu Y; Tian T
    J Food Sci Technol; 2021 Mar; 58(3):931-939. PubMed ID: 33678876
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages.
    Buncić S; Paunović L; Teodorović V; Radisić D; Vojinović G; Smiljanić D; Baltić M
    Int J Food Microbiol; 1993 Feb; 17(4):303-9. PubMed ID: 8466803
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML; Bover-Cid S; Talon R; Aymerich T; Garriga M; Zanardi E; Ianieri A; Fraqueza MJ; Elias M; Drosinos EH; Lauková A; Vidal-Carou MC
    J Food Prot; 2010 Mar; 73(3):524-8. PubMed ID: 20202339
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.