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PUBMED FOR HANDHELDS

Journal Abstract Search

423 related items for PubMed ID: 30322117

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  • 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
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  • 7. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 02; 25(2):335-47. PubMed ID: 18206776
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  • 8. Mixed starter cultures to control biogenic amine production in dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2000 Nov 02; 63(11):1556-62. PubMed ID: 11079700
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  • 9. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.
    Janßen D, Eisenbach L, Ehrmann MA, Vogel RF.
    Int J Food Microbiol; 2018 Nov 20; 285():188-197. PubMed ID: 29728282
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  • 10. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.
    Alfaia CM, Gouveia IM, Fernandes MH, Fernandes MJ, Semedo-Lemsaddek T, Barreto AS, Fraqueza MJ.
    J Food Sci; 2018 Oct 20; 83(10):2544-2549. PubMed ID: 30252142
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  • 12. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.
    Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D.
    Anim Sci J; 2020 Oct 20; 91(1):e13466. PubMed ID: 33043554
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  • 17. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC.
    J Food Prot; 2010 Mar 20; 73(3):524-8. PubMed ID: 20202339
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  • 18. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S, Suihko ML, Eerola S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):205-10. PubMed ID: 11252505
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