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Journal Abstract Search

163 related items for PubMed ID: 32413692

  • 61. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
    Holck AL, Axelsson L, Rode TM, Høy M, Måge I, Alvseike O, L'abée-Lund TM, Omer MK, Granum PE, Heir E.
    Meat Sci; 2011 Nov; 89(3):286-95. PubMed ID: 21620576
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  • 64. 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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  • 67. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
    Cano-García L, Belloch C, Flores M.
    Meat Sci; 2014 Apr 06; 96(4):1469-77. PubMed ID: 24423452
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  • 68. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV, Ivanov AT, Prilipko LA, Pedenko AI, Belitskiĭ BI.
    Gig Sanit; 1986 Jun 06; (6):92-3. PubMed ID: 3744089
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  • 69. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.
    Moradi M, Tajik H, Razavi Rohani SM, Oromiehie AR.
    J Sci Food Agric; 2011 Dec 06; 91(15):2850-7. PubMed ID: 21796636
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  • 70. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Jun 06; 72(5):S324-32. PubMed ID: 17995750
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  • 71. 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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  • 72. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.
    Ferrini G, Arnau J, Guàrdia MD, Comaposada J.
    Meat Sci; 2014 Feb 01; 96(2 Pt A):688-94. PubMed ID: 24200559
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  • 73. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.
    dos Santos BA, Campagnol PC, Morgano MA, Pollonio MA.
    Meat Sci; 2014 Jan 01; 96(1):509-13. PubMed ID: 24008059
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  • 76. Traditional 'air-dried' fermented sausages from Central Germany.
    Lücke FK, Vogeley I.
    Food Microbiol; 2012 Apr 01; 29(2):242-6. PubMed ID: 22202879
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  • 78. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV, Kunawasen S.
    Berl Munch Tierarztl Wochenschr; 2001 Apr 01; 114(9-10):327-30. PubMed ID: 11570169
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  • 79. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
    Magrinyà N, Bou R, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2012 Jul 11; 60(27):6882-90. PubMed ID: 22690840
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  • 80. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.
    Berardo A, De Maere H, Stavropoulou DA, Rysman T, Leroy F, De Smet S.
    Meat Sci; 2016 Nov 11; 121():359-364. PubMed ID: 27424306
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