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PUBMED FOR HANDHELDS

Journal Abstract Search

220 related items for PubMed ID: 29131334

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  • 24. Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages.
    Giello M, La Storia A, De Filippis F, Ercolini D, Villani F.
    Food Microbiol; 2018 Jun; 72():1-15. PubMed ID: 29407386
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  • 25. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M, Wójciak KM, Dolatowski ZJ.
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
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  • 26. Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment.
    Janßen D, Ehrmann MA, Vogel RF.
    J Appl Microbiol; 2019 Feb; 126(2):545-554. PubMed ID: 30383919
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  • 28. 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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  • 30. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Aug 15; 100(1):40-9. PubMed ID: 16405683
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  • 33. 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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  • 35. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Food Microbiol; 2012 Apr 06; 29(2):167-77. PubMed ID: 22202870
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  • 38. Using chitosan and radish powder to improve stability of fermented cooked sausages.
    Ozaki MM, Munekata PES, Lopes AS, Nascimento MDSD, Pateiro M, Lorenzo JM, Pollonio MAR.
    Meat Sci; 2020 Sep 06; 167():108165. PubMed ID: 32413692
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