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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 32413692

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  • 43. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative.
    Sucu C, Turp GY.
    Meat Sci; 2018 Jun; 140():158-166. PubMed ID: 29551571
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  • 47. 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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  • 48. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
    Villaverde A, Morcuende D, Estévez M.
    J Food Sci; 2014 Jul 15; 79(7):C1331-42. PubMed ID: 25041537
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  • 49. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation.
    Perea-Sanz L, López-Díez JJ, Belloch C, Flores M.
    Meat Sci; 2020 Jun 15; 164():108103. PubMed ID: 32145603
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  • 51. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
    Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Jan 15; 22(1):21-30. PubMed ID: 25480689
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  • 52. Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.
    Blanco-Lizarazo CM, Betancourt-Cortés R, Lombana A, Carrillo-Castro K, Sotelo-Díaz I.
    Food Sci Technol Int; 2017 Apr 15; 23(3):277-288. PubMed ID: 28068841
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  • 53. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
    Hilbig J, Hildebrandt L, Herrmann K, Weiss J, Loeffler M.
    J Food Sci; 2020 Feb 15; 85(2):289-297. PubMed ID: 31968403
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  • 56. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.
    Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG.
    Meat Sci; 2011 Jul 15; 88(3):503-11. PubMed ID: 21354716
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  • 60. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.
    Campagnol PC, dos Santos BA, Terra NN, Pollonio MA.
    Meat Sci; 2012 Jul 15; 91(3):334-8. PubMed ID: 22391056
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