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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

176 related items for PubMed ID: 22202881

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  • 4. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
    Kaban G.
    Meat Sci; 2013 Dec; 95(4):912-8. PubMed ID: 23608196
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  • 5. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
    Ercoşkun H, Taği S, Ertaş AH.
    Meat Sci; 2010 May; 85(1):174-81. PubMed ID: 20374882
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  • 7. 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; 121():156-165. PubMed ID: 27318460
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  • 8. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A, Navarro JL, Salvador A, Flores M.
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
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  • 9. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
    Kaban G, Kaya M.
    J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
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  • 11. Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
    Kurt S, Zorba O.
    J Sci Food Agric; 2010 Dec; 90(15):2669-74. PubMed ID: 20740550
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  • 12. 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
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  • 14. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.
    Özer CO, Kılıç B, Kılıç GB.
    Meat Sci; 2016 Apr 14; 114():24-31. PubMed ID: 26720888
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  • 16. 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 14; 90(3):599-606. PubMed ID: 22032919
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  • 17. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
    Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA.
    Meat Sci; 2010 Jul 14; 85(3):568-76. PubMed ID: 20416839
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  • 19. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA.
    Meat Sci; 2010 May 14; 85(1):70-6. PubMed ID: 20374867
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  • 20. Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
    Verma AK, Sharma BD, Banerjee R.
    J Sci Food Agric; 2012 Jul 14; 92(9):1848-54. PubMed ID: 22511275
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