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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

849 related items for PubMed ID: 18206776

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  • 6. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG, Kenneally PM, Arendt EK.
    Int J Food Microbiol; 2004 Jun 01; 93(2):219-30. PubMed ID: 15135960
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  • 9. Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
    Ludemann V, Pose G, Pollio ML, Segura J.
    Int J Food Microbiol; 2004 Oct 01; 96(1):13-8. PubMed ID: 15358501
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  • 10. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
    Villani F, Casaburi A, Pennacchia C, Filosa L, Russo F, Ercolini D.
    Appl Environ Microbiol; 2007 Sep 01; 73(17):5453-63. PubMed ID: 17616625
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  • 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 Sep 01; 76(9):S535-44. PubMed ID: 22416726
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  • 14. 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 01; 97(1):104-14. PubMed ID: 24553492
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  • 15. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F.
    Food Microbiol; 2010 Oct 01; 27(7):945-54. PubMed ID: 20688237
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  • 20. 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 13; 10(10):. PubMed ID: 30322117
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