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Journal Abstract Search

160 related items for PubMed ID: 26116420

  • 1.
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  • 2. Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages.
    Gallego M, Mora L, Escudero E, Toldrá F.
    Int J Food Microbiol; 2018 Jul 02; 276():71-78. PubMed ID: 29674143
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  • 3. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures.
    de Almeida MA, Saldaña E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG.
    Food Res Int; 2018 Jul 02; 109():368-379. PubMed ID: 29803462
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  • 4. Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages.
    López CM, Bru E, Vignolo GM, Fadda SG.
    Meat Sci; 2015 Jun 02; 104():20-9. PubMed ID: 25682212
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  • 6. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.
    Fraqueza MJ.
    Int J Food Microbiol; 2015 Nov 06; 212():76-88. PubMed ID: 26002560
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  • 7. 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 06; 86(1):66-79. PubMed ID: 20619799
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  • 8. Actin proteolysis during ripening of dry fermented sausages at different pH values.
    Berardo A, Devreese B, De Maere H, Stavropoulou DA, Van Royen G, Leroy F, De Smet S.
    Food Chem; 2017 Apr 15; 221():1322-1332. PubMed ID: 27979096
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  • 10. Yeast strains as potential aroma enhancers in dry fermented sausages.
    Flores M, Corral S, Cano-García L, Salvador A, Belloch C.
    Int J Food Microbiol; 2015 Nov 06; 212():16-24. PubMed ID: 25765533
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  • 13. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.
    Fernández M, Ruiz-Moyano S, Benito MJ, Martín A, Hernández A, Córdoba Mde G.
    Food Funct; 2016 May 18; 7(5):2320-30. PubMed ID: 27112426
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  • 14. Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages.
    Gevers D, Masco L, Baert L, Huys G, Debevere J, Swings J.
    Syst Appl Microbiol; 2003 Jun 18; 26(2):277-83. PubMed ID: 12866855
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  • 16. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.
    Eisinaite V, Vinauskiene R, Viskelis P, Leskauskaite D.
    J Food Sci; 2016 Sep 18; 81(9):C2175-82. PubMed ID: 27526658
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  • 18. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L, Montero R, Belloch C, Flores M.
    Int J Food Microbiol; 2018 Oct 03; 282():84-91. PubMed ID: 29933128
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  • 19. Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
    Neffe-Skocińska K, Okoń A, Kołożyn-Krajewska D, Dolatowski Z.
    J Sci Food Agric; 2017 Jul 03; 97(9):2953-2960. PubMed ID: 27859340
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  • 20. Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides.
    Ferranti P, Traisci MV, Picariello G, Nasi A, Boschi V, Siervo M, Falconi C, Chianese L, Addeo F.
    J Dairy Res; 2004 Feb 03; 71(1):74-87. PubMed ID: 15068070
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