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.
211 related articles for article (PubMed ID: 37187009)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics. Wang J; Wang X; Yang W; Wang L; Huang XH; Qin L Food Chem; 2024 Oct; 455():139950. PubMed ID: 38917654 [TBL] [Abstract][Full Text] [Related]
7. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation. Xiao N; Xu H; Hu Y; Zhang Y; Guo Q; Shi W Food Res Int; 2023 Mar; 165():112556. PubMed ID: 36869460 [TBL] [Abstract][Full Text] [Related]
9. 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]
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. 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]
12. Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage. Gu Y; Qiao R; Jin B; He Y; Tian J Sci Rep; 2023 Mar; 13(1):3942. PubMed ID: 36894700 [TBL] [Abstract][Full Text] [Related]
13. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation. Lv J; Yang Z; Xu W; Li S; Liang H; Ji C; Yu C; Zhu B; Lin X Int J Food Microbiol; 2019 Oct; 307():108286. PubMed ID: 31400632 [TBL] [Abstract][Full Text] [Related]
14. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565 [TBL] [Abstract][Full Text] [Related]
15. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333 [TBL] [Abstract][Full Text] [Related]
16. Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces. Yin H; Hong Q; Yu X; Wang H; Shi X; Liu W; Yuan T; Tu Z Food Res Int; 2024 Oct; 194():114882. PubMed ID: 39232519 [TBL] [Abstract][Full Text] [Related]
17. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots. Guan Q; Huang T; Peng F; Huang J; Liu Z; Peng Z; Xie M; Xiong T Food Res Int; 2022 Jul; 157():111216. PubMed ID: 35761538 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Janssens M; Myter N; De Vuyst L; Leroy F Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]