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Journal Abstract Search

605 related items for PubMed ID: 22202868

  • 1. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP.
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [Abstract] [Full Text] [Related]

  • 2. 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 02; 278():61-72. PubMed ID: 29702317
    [Abstract] [Full Text] [Related]

  • 3. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2009 Oct 14; 57(19):8963-72. PubMed ID: 19731935
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system.
    Gøtterup J, Olsen K, Knöchel S, Tjener K, Stahnke LH, Møller JK.
    Int J Food Microbiol; 2007 Dec 15; 120(3):303-10. PubMed ID: 17920151
    [Abstract] [Full Text] [Related]

  • 6. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.
    Sánchez Mainar M, Leroy F.
    Int J Food Microbiol; 2015 Nov 06; 212():60-6. PubMed ID: 25805616
    [Abstract] [Full Text] [Related]

  • 7. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS.
    Meat Sci; 2012 Mar 06; 90(3):599-606. PubMed ID: 22032919
    [Abstract] [Full Text] [Related]

  • 8. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
    Magrinyà N, Bou R, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2012 Jul 11; 60(27):6882-90. PubMed ID: 22690840
    [Abstract] [Full Text] [Related]

  • 9. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
    Hospital XF, Hierro E, Fernández M.
    Int J Food Microbiol; 2012 Feb 15; 153(3):395-401. PubMed ID: 22200323
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  • 16. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
    Magrinyà N, Bou R, Rius N, Codony R, Guardiola F.
    Food Sci Technol Int; 2016 Apr 15; 22(3):221-34. PubMed ID: 25990636
    [Abstract] [Full Text] [Related]

  • 17. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
    Sanz Y, Vila R, Toldrá F, Flores J.
    Int J Food Microbiol; 1998 Jul 21; 42(3):213-7. PubMed ID: 9728693
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  • 18. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
    Villaverde A, Morcuende D, Estévez M.
    J Food Sci; 2014 Jul 21; 79(7):C1331-42. PubMed ID: 25041537
    [Abstract] [Full Text] [Related]

  • 19. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.
    Sánchez Mainar M, Stavropoulou DA, Leroy F.
    Int J Food Microbiol; 2017 Apr 17; 247():24-37. PubMed ID: 27234590
    [Abstract] [Full Text] [Related]

  • 20. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages.
    Sanz Y, Vila R, Toldrá F, Nieto P, Flores J.
    Int J Food Microbiol; 1997 Jul 22; 37(2-3):225-9. PubMed ID: 9310859
    [Abstract] [Full Text] [Related]

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