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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

186 related articles for article (PubMed ID: 38309873)

  • 1. 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]  

  • 2. 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]  

  • 3. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.
    Xiao Y; Liu Y; Chen C; Xie T; Li P
    Food Res Int; 2020 Sep; 135():109247. PubMed ID: 32527474
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.
    Wang D; Hu G; Wang H; Wang L; Zhang Y; Zou Y; Zhao L; Liu F; Jin Y
    Foods; 2021 Nov; 10(12):. PubMed ID: 34945490
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures.
    de Almeida MA; Saldaña E; da Silva Pinto JS; Palacios J; Contreras-Castillo CJ; Sentandreu MA; Fadda SG
    Food Res Int; 2018 Jul; 109():368-379. PubMed ID: 29803462
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E.
    Kim HS; Lee SY; Kang HJ; Joo ST; Hur SJ
    Food Sci Anim Resour; 2019 Dec; 39(6):877-887. PubMed ID: 31950105
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples.
    Liang N; Tang K; Curtis JM; Gänzle MG
    J Agric Food Chem; 2020 Aug; 68(32):8648-8657. PubMed ID: 32672946
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.