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Journal Abstract Search

122 related items for PubMed ID: 38729733

  • 1. Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham.
    Li C, Zheng Z, Wang G, Chen G, Zhou N, Zhong Y, Yang Y, Wu H, Yang C, Liao G.
    Food Res Int; 2024 Jun; 186():114377. PubMed ID: 38729733
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  • 2. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham.
    Wang Y, Li F, Chen J, Sun Z, Wang F, Wang C, Fu L.
    Food Microbiol; 2021 Apr; 94():103643. PubMed ID: 33279069
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  • 4. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M, Sugawara T, Obiya S, Enomoto A, Kaneko M, Ota S, Soga T, Tomita M.
    Food Res Int; 2020 Mar; 129():108850. PubMed ID: 32036920
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  • 7. Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps.
    Zagdoun M, Coeuret G, N'Dione M, Champomier-Vergès MC, Chaillou S.
    Food Microbiol; 2020 Oct; 91():103547. PubMed ID: 32539984
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  • 8. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.
    J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
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  • 9. Inactivation of Listeria monocytogenes during dry-cured ham processing.
    Montiel R, Peirotén Á, Ortiz S, Bravo D, Gaya P, Martínez-Suárez JV, Tapiador J, Nuñez M, Medina M.
    Int J Food Microbiol; 2020 Apr 02; 318():108469. PubMed ID: 31837591
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  • 10. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL.
    Int J Food Sci Nutr; 1998 Sep 02; 49(5):327-32. PubMed ID: 10367001
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  • 13. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA.
    Int J Food Microbiol; 2006 Jul 01; 110(1):8-18. PubMed ID: 16564595
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  • 14. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May 01; 97(1):104-14. PubMed ID: 24553492
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  • 15. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
    Marušić N, Vidaček S, Janči T, Petrak T, Medić H.
    Meat Sci; 2014 Apr 01; 96(4):1409-16. PubMed ID: 24398000
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  • 17. Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods.
    Martínez-Onandi N, Castioni A, San Martín E, Rivas-Cañedo A, Nuñez M, Torriani S, Picon A.
    Int J Food Microbiol; 2017 Jan 16; 241():298-307. PubMed ID: 27835773
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  • 18. Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.
    Garofalo G, Ponte M, Busetta G, Barbera M, Tinebra I, Piazzese D, Franciosi E, Di Grigoli A, Farina V, Bonanno A, Gaglio R, Settanni L.
    Food Microbiol; 2024 Sep 16; 122():104536. PubMed ID: 38839216
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