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Journal Abstract Search

151 related items for PubMed ID: 38760146

  • 21. Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
    Neffe-Skocińska K, Okoń A, Kołożyn-Krajewska D, Dolatowski Z.
    J Sci Food Agric; 2017 Jul; 97(9):2953-2960. PubMed ID: 27859340
    [Abstract] [Full Text] [Related]

  • 22. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham.
    Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G.
    Crit Rev Food Sci Nutr; 2023 Jul; 63(27):8781-8795. PubMed ID: 35373656
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  • 23. 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; 97(1):104-14. PubMed ID: 24553492
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  • 24. Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures.
    Ramos J, Melero Y, Ramos-Moreno L, MichÁn C, Cabezas L.
    J Microbiol Biotechnol; 2017 Sep 28; 27(9):1576-1585. PubMed ID: 28683529
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  • 25. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
    López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Carballo J, Zapata C, Lorenzo JM.
    Food Res Int; 2019 Aug 28; 122():635-642. PubMed ID: 31229122
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  • 26. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X, Li J, Zhou T, Li J, Yang J, Chen W, Xiong YL.
    Meat Sci; 2016 Nov 28; 121():302-309. PubMed ID: 27395823
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  • 30. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.
    Cano-García L, Rivera-Jiménez S, Belloch C, Flores M.
    Food Chem; 2014 May 15; 151():364-73. PubMed ID: 24423545
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  • 32. Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins.
    Martín A, Asensio MA, Bermúdez ME, Córdoba MG, Aranda E, Córdoba JJ.
    Meat Sci; 2002 Sep 15; 62(1):129-37. PubMed ID: 22061201
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  • 34. 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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  • 35. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
    Asefa DT, Møretrø T, Gjerde RO, Langsrud S, Kure CF, Sidhu MS, Nesbakken T, Skaar I.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):135-40. PubMed ID: 19505738
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  • 37. Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham.
    Toledano AM, Jordano R, Medina LM, López-Mendoza MC.
    J Food Sci Technol; 2019 Jan 31; 56(1):122-131. PubMed ID: 30728553
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  • 38. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
    Zhang Q, Shen J, Meng G, Wang H, Liu C, Zhu C, Zhao G, Tong L.
    J Sci Food Agric; 2024 Jan 30; 104(2):883-891. PubMed ID: 37698856
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  • 39. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
    Simoncini N, Rotelli D, Virgili R, Quintavalla S.
    Food Microbiol; 2007 Sep 30; 24(6):577-84. PubMed ID: 17418308
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