136 related articles for article (PubMed ID: 36076791)
1. Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content.
Vioque-Amor M; Gómez-Díaz R; Clemente-López I; Sánchez-Giraldo M; Avilés-Ramírez C
Foods; 2022 Aug; 11(17):. PubMed ID: 36076791
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Proteolytic
Mrkonjic Fuka M; Kos I; Maksimovic AZ; Bacic M; Tanuwidjaja I
Food Technol Biotechnol; 2021 Mar; 59(1):63-73. PubMed ID: 34084081
[TBL] [Abstract][Full Text] [Related]
6. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F
J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
[TBL] [Abstract][Full Text] [Related]
11. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
Olivares A; Navarro JL; Salvador A; Flores M
Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.
Berardo A; De Maere H; Stavropoulou DA; Rysman T; Leroy F; De Smet S
Meat Sci; 2016 Nov; 121():359-364. PubMed ID: 27424306
[TBL] [Abstract][Full Text] [Related]
14. The effect of paprika, garlic and salt on rancidity in dry sausages.
Aguirrezábal MM; Mateo J; Domínguez MC; Zumalacárregui JM
Meat Sci; 2000 Jan; 54(1):77-81. PubMed ID: 22063715
[TBL] [Abstract][Full Text] [Related]
15. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.
Bonifacie A; Gatellier P; Promeyrat A; Nassy G; Picgirard L; Scislowski V; Santé-Lhoutellier V; Théron L
Foods; 2021 Apr; 10(4):. PubMed ID: 33919785
[TBL] [Abstract][Full Text] [Related]
16. New Formulation towards Healthier Meat Products:
Tomović V; Šojić B; Savanović J; Kocić-Tanackov S; Pavlić B; Jokanović M; Đorđević V; Parunović N; Martinović A; Vujadinović D
Foods; 2020 Aug; 9(8):. PubMed ID: 32781611
[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. Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry.
Škrlep M; Čandek-Potokar M; Batorek-Lukač N; Tomažin U; Flores M
Animals (Basel); 2019 Feb; 9(2):. PubMed ID: 30759790
[TBL] [Abstract][Full Text] [Related]
19. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.
Massingue AA; de Almeida Torres Filho R; Fontes PR; de Lemos Souza Ramos A; Fontes EAF; Perez JRO; Ramos EM
Asian-Australas J Anim Sci; 2018 Apr; 31(4):576-584. PubMed ID: 28920407
[TBL] [Abstract][Full Text] [Related]
20. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]