BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 36076392)

  • 1. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite.
    Tabanelli G; Barbieri F; Soglia F; Magnani R; Gardini G; Petracci M; Gardini F; Montanari C
    Food Res Int; 2022 Oct; 160():111685. PubMed ID: 36076392
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.
    Hospital XF; Hierro E; Stringer S; Fernández M
    Int J Food Microbiol; 2016 Feb; 218():66-70. PubMed ID: 26619314
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages.
    Van der Veken D; Poortmans M; Dewulf L; Fraeye I; Michiels C; Leroy F
    Meat Sci; 2023 Jun; 200():109158. PubMed ID: 36905786
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
    Sanz Y; Vila R; Toldrá F; Flores J
    Int J Food Microbiol; 1998 Jul; 42(3):213-7. PubMed ID: 9728693
    [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. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against
    Lopez CM; Dallolio G; Bonilauri P; Rebecchi A
    Foods; 2021 Oct; 10(11):. PubMed ID: 34828893
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages.
    Christieans S; Picgirard L; Parafita E; Lebert A; Gregori T
    Meat Sci; 2018 Mar; 137():160-167. PubMed ID: 29197764
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chosen quality parameters of pork sausage produced without curing mixture.
    Kostecki A; Bilska A; Danyluk B
    Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Beetroot and radish powders as natural nitrite source for fermented dry sausages.
    Ozaki MM; Munekata PES; Jacinto-Valderrama RA; Efraim P; Pateiro M; Lorenzo JM; Pollonio MAR
    Meat Sci; 2021 Jan; 171():108275. PubMed ID: 32853888
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.
    Ozaki MM; Santos MD; Ribeiro WO; Azambuja Ferreira NC; Picone CSF; Domínguez R; Lorenzo JM; Pollonio MAR
    Food Res Int; 2021 Feb; 140():109855. PubMed ID: 33648173
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages.
    Sanz Y; Vila R; Toldrá F; Nieto P; Flores J
    Int J Food Microbiol; 1997 Jul; 37(2-3):225-9. PubMed ID: 9310859
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
    Villaverde A; Morcuende D; Estévez M
    J Food Sci; 2014 Jul; 79(7):C1331-42. PubMed ID: 25041537
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Nitrite reduction in fermented meat products and its impact on aroma.
    Flores M; Perea-Sanz L; Belloch C
    Adv Food Nutr Res; 2021; 95():131-181. PubMed ID: 33745511
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.