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PUBMED FOR HANDHELDS

Journal Abstract Search


365 related items for PubMed ID: 15135960

  • 1.
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  • 2. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA.
    Int J Food Microbiol; 2006 Jul 01; 110(1):8-18. PubMed ID: 16564595
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  • 3. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 01; 25(2):335-47. PubMed ID: 18206776
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  • 4. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A, Córdoba JJ, Núñez F, Benito MJ, Asensio MA.
    Int J Food Microbiol; 2004 Jul 01; 94(1):55-66. PubMed ID: 15172485
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  • 5. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 7. 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 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 9. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Aug 01; 110(3):232-9. PubMed ID: 16814893
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  • 10. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures.
    Liu ZY, Li ZH, Zhong PP, Zhang P, Zeng MQ, Zhu CF.
    J Sci Food Agric; 2010 Mar 15; 90(4):586-92. PubMed ID: 20355085
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  • 11. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
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  • 12. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 13; 25(2):348-58. PubMed ID: 18206777
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  • 14. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M, Hébert EM, Mozzi F, Font de Valdez G.
    Food Microbiol; 2008 May 13; 25(3):442-51. PubMed ID: 18355669
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  • 18. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.
    Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F.
    J Appl Microbiol; 2012 Dec 13; 113(6):1407-16. PubMed ID: 22963007
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  • 19. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
    Mauriello G, Casaburi A, Villani F.
    J Appl Microbiol; 2002 Dec 13; 92(3):482-90. PubMed ID: 11872124
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  • 20. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Aug 13; 72(6):S388-95. PubMed ID: 17995695
    [Abstract] [Full Text] [Related]


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