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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

214 related items for PubMed ID: 22391056

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  • 4. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
    Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB.
    Meat Sci; 2017 Jan; 123():50-56. PubMed ID: 27614180
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  • 6. The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
    Campagnol PC, dos Santos BA, Wagner R, Terra NN, Pollonio MA.
    Meat Sci; 2011 Mar; 87(3):290-8. PubMed ID: 21123002
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  • 7. Is there a potential consumer market for low-sodium fermented sausages?
    Dos Santos BA, Campagnol PC, da Cruz AG, Morgano MA, Wagner R, Pollonio MA.
    J Food Sci; 2015 May; 80(5):S1093-9. PubMed ID: 25808547
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  • 8. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
    Grummer J, Bobowski N, Karalus M, Vickers Z, Schoenfuss T.
    J Dairy Sci; 2013 Mar; 96(3):1401-18. PubMed ID: 23332837
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  • 10. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
    Corral S, Salvador A, Flores M.
    Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
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  • 11. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.
    Reis Rocha RA, Reis Rocha LC, Ribeiro MN, Lima Ribeiro AP, Alves da Rocha R, Souza Carneiro JD.
    J Food Sci; 2021 Mar; 86(3):1022-1032. PubMed ID: 33615480
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  • 17. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.
    Wen R, Hu Y, Zhang L, Wang Y, Chen Q, Kong B.
    Meat Sci; 2019 Oct; 156():33-43. PubMed ID: 31125945
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  • 18. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z, Gaudette NJ.
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
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  • 19. 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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  • 20. 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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