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Journal Abstract Search

221 related items for PubMed ID: 20374882

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  • 3. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
    Kaban G.
    Meat Sci; 2013 Dec; 95(4):912-8. PubMed ID: 23608196
    [Abstract] [Full Text] [Related]

  • 4. 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; 25(2):335-47. PubMed ID: 18206776
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  • 6. 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
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  • 7. Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks.
    Saricaoglu FT, Turhan S.
    Meat Sci; 2019 Dec; 158():107912. PubMed ID: 31421517
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  • 8. Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage.
    Kılıç B, Özer CO.
    Meat Sci; 2017 Sep; 131():18-24. PubMed ID: 28453979
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  • 9. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
    Yalinkiliç B, Kaban G, Kaya M.
    Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
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  • 10. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 11. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
    Dertli E, Yilmaz MT, Tatlisu NB, Toker OS, Cankurt H, Sagdic O.
    Meat Sci; 2016 Nov 31; 121():156-165. PubMed ID: 27318460
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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 31; 25(2):348-58. PubMed ID: 18206777
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  • 13. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A, Navarro JL, Flores M.
    Meat Sci; 2011 Mar 31; 87(3):264-73. PubMed ID: 21112159
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  • 14. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 31; 24(1):52-8. PubMed ID: 16943094
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  • 15. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
    Lu S, Xu X, Shu R, Zhou G, Meng Y, Sun Y, Chen Y, Wang P.
    J Food Sci; 2010 Aug 01; 75(6):M366-72. PubMed ID: 20722938
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  • 16. An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.
    Wanangkarn A, Liu DC, Swetwiwathana A, Tan FJ.
    Food Chem; 2012 Nov 15; 135(2):515-21. PubMed ID: 22868122
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  • 17. 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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  • 18. Effect of mixing during fermentation in yogurt manufacturing.
    Aguirre-Ezkauriatza EJ, Galarza-González MG, Uribe-Bujanda AI, Ríos-Licea M, López-Pacheco F, Hernández-Brenes CM, Alvarez MM.
    J Dairy Sci; 2008 Dec 15; 91(12):4454-65. PubMed ID: 19038920
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  • 19. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.
    Ozturk I, Sagdic O.
    J Food Sci; 2014 Nov 15; 79(11):M2315-22. PubMed ID: 25273925
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  • 20. Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.
    Fadda S, López C, Vignolo G.
    Meat Sci; 2010 Sep 15; 86(1):66-79. PubMed ID: 20619799
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