These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

140 related articles for article (PubMed ID: 33770562)

  • 1. Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab.
    Denktas S; Yalcin S; Kayaardi S; Sevik R
    Food Chem; 2021 Aug; 354():129549. PubMed ID: 33770562
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
    Sallan S; Kaban G; Şişik Oğraş Ş; Çelik M; Kaya M
    Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
    Hilbig J; Hildebrandt L; Herrmann K; Weiss J; Loeffler M
    J Food Sci; 2020 Feb; 85(2):289-297. PubMed ID: 31968403
    [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. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD; Lee JY
    Meat Sci; 2014 Aug; 97(4):609-14. PubMed ID: 24821591
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat.
    Zhang Y; Hu P; Xie Y; Wang X
    Meat Sci; 2020 Dec; 170():108240. PubMed ID: 32795815
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
    Gençcelep H; Kaban G; Kaya M
    Meat Sci; 2007 Nov; 77(3):424-30. PubMed ID: 22061796
    [TBL] [Abstract][Full Text] [Related]  

  • 12. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.
    Özer CO; Kılıç B; Kılıç GB
    Meat Sci; 2016 Apr; 114():24-31. PubMed ID: 26720888
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage.
    Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y
    Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage).
    Kamiloğlu A; Kaban G; Kaya M
    Braz J Microbiol; 2020 Sep; 51(3):1279-1287. PubMed ID: 32338340
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
    Ferrocino I; Bellio A; Giordano M; Macori G; Romano A; Rantsiou K; Decastelli L; Cocolin L
    Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29196291
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 17.
    Oh YJ; Kim TS; Moon HW; Lee SY; Lee SY; Ji GE; Hwang KT
    Molecules; 2020 Oct; 25(21):. PubMed ID: 33143293
    [No Abstract]   [Full Text] [Related]  

  • 18. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
    Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
    Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative.
    Sucu C; Turp GY
    Meat Sci; 2018 Jun; 140():158-166. PubMed ID: 29551571
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.