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.
182 related articles for article (PubMed ID: 35267284)
1. Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Li XA; Kong B; Wen R; Wang H; Li M; Chen Q Foods; 2022 Feb; 11(5):. PubMed ID: 35267284 [TBL] [Abstract][Full Text] [Related]
2. Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions. Sui Y; Li X; Gao Y; Kong B; Jiang Y; Chen Q Foods; 2024 Jan; 13(2):. PubMed ID: 38254608 [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. 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]
5. 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]
6. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat. Corral S; Belloch C; López-Díez JJ; Salvador A; Flores M Meat Sci; 2017 Jan; 123():1-7. PubMed ID: 27579788 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Olesen PT; Stahnke LH Meat Sci; 2000 Dec; 56(4):357-68. PubMed ID: 22062166 [TBL] [Abstract][Full Text] [Related]
9. Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl. Qin LG; Li XA; Huang YX; Li YJ; Chen Q Foods; 2023 Jan; 12(2):. PubMed ID: 36673479 [TBL] [Abstract][Full Text] [Related]
10. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly. Gong X; Chen X; Mi R; Qi B; Xiong S; Li J; Zhu Q; Wang S Food Res Int; 2024 May; 183():114227. PubMed ID: 38760146 [TBL] [Abstract][Full Text] [Related]
11. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds. Xiang C; Ruiz-Carrascal J; Petersen MA; Karlsson AH Meat Sci; 2017 Aug; 130():1-6. PubMed ID: 28342329 [TBL] [Abstract][Full Text] [Related]
12. Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Hu Y; Li Y; Zhu J; Kong B; Liu Q; Chen Q Food Res Int; 2021 Jul; 145():110391. PubMed ID: 34112394 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage. Sui Y; Liu J; Lu J; Gao Y; Badar IH; Li XA; Chen Q; Kong B; Qin L Food Chem X; 2024 Oct; 23():101655. PubMed ID: 39157655 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China. Wang H; Sui Y; Liu J; Kong B; Li H; Qin L; Chen Q Food Chem X; 2023 Dec; 20():100979. PubMed ID: 38022737 [TBL] [Abstract][Full Text] [Related]
19. Effects of starter cultures on the formation of flavour compounds in dry sausage. Berdagué JL; Monteil P; Montel MC; Talon R Meat Sci; 1993; 35(3):275-87. PubMed ID: 22061221 [TBL] [Abstract][Full Text] [Related]