136 related articles for article (PubMed ID: 34205941)
1. Contribution of
Schlegel K; Ortner E; Buettner A; Schweiggert-Weisz U
Foods; 2021 Jun; 10(6):. PubMed ID: 34205941
[TBL] [Abstract][Full Text] [Related]
2. Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1.
Schlegel K; Lidzba N; Ueberham E; Eisner P; Schweiggert-Weisz U
Foods; 2021 Jan; 10(2):. PubMed ID: 33572504
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples.
Liang N; Tang K; Curtis JM; Gänzle MG
J Agric Food Chem; 2020 Aug; 68(32):8648-8657. PubMed ID: 32672946
[TBL] [Abstract][Full Text] [Related]
5. Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
Søndergaard AK; Stahnke LH
Int J Food Microbiol; 2002 May; 75(1-2):99-109. PubMed ID: 11999121
[TBL] [Abstract][Full Text] [Related]
6. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation.
Stahnke LH
Meat Sci; 1995; 41(2):211-23. PubMed ID: 22060170
[TBL] [Abstract][Full Text] [Related]
7. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
8. Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS.
Sonmezdag AS; Kelebek H; Selli S
J Food Sci; 2019 Sep; 84(9):2449-2457. PubMed ID: 31476250
[TBL] [Abstract][Full Text] [Related]
9. Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids.
Freiding S; Ehrmann MA; Vogel RF
Food Microbiol; 2012 Apr; 29(2):205-14. PubMed ID: 22202874
[TBL] [Abstract][Full Text] [Related]
10. Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates.
Schlegel K; Leidigkeit A; Eisner P; Schweiggert-Weisz U
Foods; 2019 Dec; 8(12):. PubMed ID: 31847102
[TBL] [Abstract][Full Text] [Related]
11. Aroma classification and characterization of
Liu A; Liu Q; Bu Y; Hao H; Liu T; Gong P; Zhang L; Chen C; Tian H; Yi H
Food Chem X; 2022 Oct; 15():100385. PubMed ID: 36211740
[TBL] [Abstract][Full Text] [Related]
12. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
Int J Food Microbiol; 2018 Jun; 274():60-66. PubMed ID: 29550159
[TBL] [Abstract][Full Text] [Related]
13. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
Corbiere Morot-Bizot S; Leroy S; Talon R
J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
[TBL] [Abstract][Full Text] [Related]
14. Aroma components from dried sausages fermented with Staphylococcus xylosus.
Stahnke LH
Meat Sci; 1994; 38(1):39-53. PubMed ID: 22059607
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.
Bedia M; Méndez L; Bañón S
Meat Sci; 2011 Apr; 87(4):381-6. PubMed ID: 21177044
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.
Zierer B; Schieberle P; Granvogl M
J Agric Food Chem; 2016 Dec; 64(50):9515-9522. PubMed ID: 27935705
[TBL] [Abstract][Full Text] [Related]
18. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius).
Schindler S; Wittig M; Zelena K; Krings U; Bez J; Eisner P; Berger RG
Food Chem; 2011 Sep; 128(2):330-7. PubMed ID: 25212139
[TBL] [Abstract][Full Text] [Related]
19. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
Janssens M; Myter N; De Vuyst L; Leroy F
Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]