BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

224 related articles for article (PubMed ID: 36789202)

  • 1. Effect of Starter Cultures on Quality of Fermented Sausages.
    Hwang J; Kim Y; Seo Y; Sung M; Oh J; Yoon Y
    Food Sci Anim Resour; 2023 Jan; 43(1):1-9. PubMed ID: 36789202
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.
    Kim YJ; Park SY; Lee HC; Yoo SS; Oh SJ; Kim HS; Chin KB
    Korean J Food Sci Anim Resour; 2014; 34(3):346-54. PubMed ID: 26761176
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 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. Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.
    Wang X; Ren H; Wang W; Zhang Y; Bai T; Li J; Zhu W
    J Food Sci; 2015 Feb; 80(2):M377-83. PubMed ID: 25588615
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13.
    Zhang Y; Hou Y; Zhang S; Jing N; Zhang H; Xie Y; Liu H; Yan J; Ren J; Jin J
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673428
    [No Abstract]   [Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.
    Mikami N; Tsukada Y; Pelpolage SW; Han KH; Fukushima M; Shimada K
    Heliyon; 2020 Feb; 6(2):e03379. PubMed ID: 32123761
    [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. Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities.
    Lee SY; Lee DY; Kim OY; Hur SJ
    Food Sci Biotechnol; 2019 Jun; 28(3):787-794. PubMed ID: 31093436
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.
    Karsloğlu B; Çiçek ÜE; Kolsarici N; Candoğan K
    Korean J Food Sci Anim Resour; 2014; 34(1):40-8. PubMed ID: 26760744
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.
    García-Díez J; Saraiva C
    Int J Environ Res Public Health; 2021 Mar; 18(5):. PubMed ID: 33806611
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 12.