162 related articles for article (PubMed ID: 34029911)
1. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
Flores M; Perea-Sanz L; López-Díez JJ; Belloch C
Food Chem; 2021 Nov; 361():129997. PubMed ID: 34029911
[TBL] [Abstract][Full Text] [Related]
2. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation.
Perea-Sanz L; López-Díez JJ; Belloch C; Flores M
Meat Sci; 2020 Jun; 164():108103. PubMed ID: 32145603
[TBL] [Abstract][Full Text] [Related]
3. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
Corral S; Belloch C; López-Díez JJ; Flores M
J Sci Food Agric; 2018 Apr; 98(6):2121-2130. PubMed ID: 28941248
[TBL] [Abstract][Full Text] [Related]
4. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.
Cano-García L; Rivera-Jiménez S; Belloch C; Flores M
Food Chem; 2014 May; 151():364-73. PubMed ID: 24423545
[TBL] [Abstract][Full Text] [Related]
5. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
Perea-Sanz L; Montero R; Belloch C; Flores M
Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
[TBL] [Abstract][Full Text] [Related]
6. Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products.
Flores M; Moncunill D; Montero R; López-Díez JJ; Belloch C
J Agric Food Chem; 2017 May; 65(19):3900-3909. PubMed ID: 28447463
[TBL] [Abstract][Full Text] [Related]
7. Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages.
Murgia MA; Marongiu A; Aponte M; Blaiotta G; Deiana P; Mangia NP
Food Res Int; 2019 Jul; 121():144-150. PubMed ID: 31108735
[TBL] [Abstract][Full Text] [Related]
8. Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages.
Li L; Perea-Sanz L; Salvador A; Belloch C; Flores M
Meat Sci; 2022 Oct; 192():108896. PubMed ID: 35753267
[TBL] [Abstract][Full Text] [Related]
9. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
Cano-García L; Belloch C; Flores M
Meat Sci; 2014 Apr; 96(4):1469-77. PubMed ID: 24423452
[TBL] [Abstract][Full Text] [Related]
10. The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China.
Wen R; Sun F; Li XA; Chen Q; Kong B
Food Microbiol; 2021 Sep; 98():103787. PubMed ID: 33875215
[TBL] [Abstract][Full Text] [Related]
11. Yeast strains as potential aroma enhancers in dry fermented sausages.
Flores M; Corral S; Cano-García L; Salvador A; Belloch C
Int J Food Microbiol; 2015 Nov; 212():16-24. PubMed ID: 25765533
[TBL] [Abstract][Full Text] [Related]
12. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
Marco A; Navarro JL; Flores M
J Agric Food Chem; 2007 Apr; 55(8):3058-65. PubMed ID: 17381109
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
Purriños L; Carballo J; Lorenzo JM
Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
[TBL] [Abstract][Full Text] [Related]
15. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors.
Li L; Perea-Sanz L; López-Díez JJ; Salvador A; Belloch C; Flores M
Meat Sci; 2022 Feb; 184():108698. PubMed ID: 34700177
[TBL] [Abstract][Full Text] [Related]
16. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
Hospital XF; Hierro E; Fernández M
Int J Food Microbiol; 2012 Feb; 153(3):395-401. PubMed ID: 22200323
[TBL] [Abstract][Full Text] [Related]
17. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
[TBL] [Abstract][Full Text] [Related]
18. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
Olivares A; Navarro JL; Flores M
Food Sci Technol Int; 2015 Mar; 21(2):110-23. PubMed ID: 24334376
[TBL] [Abstract][Full Text] [Related]
19.
Perea-Sanz L; Peris D; Belloch C; Flores M
J Agric Food Chem; 2019 Aug; 67(33):9335-9343. PubMed ID: 31343169
[TBL] [Abstract][Full Text] [Related]
20. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.
Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
Int J Food Microbiol; 2003 Aug; 85(1-2):111-25. PubMed ID: 12810276
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
