257 related articles for article (PubMed ID: 36267187)
1. Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.
Wang J; Aziz T; Bai R; Zhang X; Shahzad M; Sameeh MY; Khan AA; Dablool AS; Zhu Y
Front Microbiol; 2022; 13():990606. PubMed ID: 36267187
[TBL] [Abstract][Full Text] [Related]
2. Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with
Wang J; Hou J; Zhang X; Hu J; Yu Z; Zhu Y
Foods; 2022 Mar; 11(5):. PubMed ID: 35267369
[TBL] [Abstract][Full Text] [Related]
3. Microbiota dynamics and volatile metabolite generation during sausage fermentation.
Ma Y; Gao Y; Xu Y; Zhou H; Zhou K; Li C; Xu B
Food Chem; 2023 Oct; 423():136297. PubMed ID: 37187009
[TBL] [Abstract][Full Text] [Related]
4. Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.
Jiang L; Chen Y; Deng L; Liu F; Wang T; Shi X; Wang B
Front Microbiol; 2022; 13():942932. PubMed ID: 35966695
[TBL] [Abstract][Full Text] [Related]
5. Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.
Chen H; Kang X; Wang X; Chen X; Nie X; Xiang L; Liu D; Zhao Z
Foods; 2023 Aug; 12(17):. PubMed ID: 37685124
[TBL] [Abstract][Full Text] [Related]
6. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
Ferrocino I; Bellio A; Giordano M; Macori G; Romano A; Rantsiou K; Decastelli L; Cocolin L
Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29196291
[TBL] [Abstract][Full Text] [Related]
7. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities.
Zheng SS; Wang CY; Hu YY; Yang L; Xu BC
Food Res Int; 2024 Feb; 178():113951. PubMed ID: 38309873
[TBL] [Abstract][Full Text] [Related]
8. Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation.
Yu H; Li P; Yin P; Cai J; Jin B; Zhang H; Lu S
Food Res Int; 2023 Dec; 174(Pt 1):113656. PubMed ID: 37986490
[TBL] [Abstract][Full Text] [Related]
9. Effect of
Gao F; Zhang K; Wang D; Xia L; Gu Y; Tian J; Jin Y
Food Chem X; 2024 Mar; 21():101205. PubMed ID: 38370301
[TBL] [Abstract][Full Text] [Related]
10. Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai.
Mi T; Wang D; Yao S; Yang H; Che Y; Wu C
Food Res Int; 2022 Oct; 160():111622. PubMed ID: 36076372
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.
Shao X; Wang H; Song X; Xu N; Sun J; Xu X
Food Chem X; 2024 Mar; 21():101225. PubMed ID: 38389578
[TBL] [Abstract][Full Text] [Related]
14. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.
Zhao Y; Wang Y; Li C; Li L; Yang X; Wu Y; Chen S; Zhao Y
Food Res Int; 2021 Mar; 141():110122. PubMed ID: 33641989
[TBL] [Abstract][Full Text] [Related]
15. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community.
Wu L; Zhao L; Tao Y; Zhang D; He A; Ma X; Zhang H; Li G; Rong L; Li R
J Food Sci; 2023 Nov; 88(11):4388-4402. PubMed ID: 37750814
[TBL] [Abstract][Full Text] [Related]
16. Functional Characteristics of
Liu Y; Wan Z; Yohannes KW; Yu Q; Yang Z; Li H; Liu J; Wang J
Front Microbiol; 2020; 11():611260. PubMed ID: 33488553
[TBL] [Abstract][Full Text] [Related]
17. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
Food Res Int; 2020 Apr; 130():108926. PubMed ID: 32156375
[TBL] [Abstract][Full Text] [Related]
18. Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.
Kim JH; Lee ES; Kim BM; Oh MH
Foods; 2022 Oct; 11(20):. PubMed ID: 37430931
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effects of the addition of leucine on flavor and quality of sausage fermented by
Liu R; Ma Y; Chen L; Lu C; Ge Q; Wu M; Xi J; Yu H
Front Microbiol; 2022; 13():1118907. PubMed ID: 36817110
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
