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Journal Abstract Search

150 related items for PubMed ID: 38760146

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  • 4. Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin.
    Ramos-Moreno L, Ruiz-Castilla FJ, Bravo C, Martínez E, Menéndez M, Dios-Palomares R, Ramos J.
    Meat Sci; 2019 Nov; 157():107875. PubMed ID: 31254801
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  • 5. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A, Córdoba JJ, Núñez F, Benito MJ, Asensio MA.
    Int J Food Microbiol; 2004 Jul 01; 94(1):55-66. PubMed ID: 15172485
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  • 8. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
    Andrade MA, Córdoba JJ, Casado EM, Córdoba MG, Rodríguez M.
    Meat Sci; 2010 Jun 01; 85(2):256-64. PubMed ID: 20374895
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  • 9. 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 01; 164():108103. PubMed ID: 32145603
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  • 10. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.
    Andrade MJ, Thorsen L, Rodríguez A, Córdoba JJ, Jespersen L.
    Int J Food Microbiol; 2014 Jan 17; 170():70-7. PubMed ID: 24291184
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  • 11. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
    Peromingo B, Núñez F, Rodríguez A, Alía A, Andrade MJ.
    Int J Food Microbiol; 2018 Mar 02; 268():73-80. PubMed ID: 29335227
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  • 12. Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation.
    Belloch C, Perea-Sanz L, Gamero A, Flores M.
    J Appl Microbiol; 2022 Jul 02; 133(1):200-211. PubMed ID: 35050543
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  • 13. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
    Corral S, Belloch C, López-Díez JJ, Flores M.
    J Sci Food Agric; 2018 Apr 02; 98(6):2121-2130. PubMed ID: 28941248
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  • 17. Characterization of the microbiota and chemical properties of pork loins during dry aging.
    Endo A, Koizumi R, Nakazawa Y, Shiwa Y, Maeno S, Kido Y, Irisawa T, Muramatsu Y, Tada K, Yamazaki M, Myoda T.
    Microbiologyopen; 2021 Jan 02; 10(1):e1157. PubMed ID: 33415844
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  • 18. Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
    Toledano A, Jordano R, López C, Medina LM.
    J Food Prot; 2011 May 02; 74(5):826-9. PubMed ID: 21549056
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  • 19. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
    Flores M, Perea-Sanz L, López-Díez JJ, Belloch C.
    Food Chem; 2021 Nov 01; 361():129997. PubMed ID: 34029911
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