Results 131 to 140 of about 84,334 (209)

Reports of the Scientific Committee for Food. Thirty-sixth series [PDF]

, 1997

core  

Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages. [PDF]

Foods
Xu Y, Zhang H, Wang H, Zhang W, Wang Y.
europepmc   +1 more source

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages. [PDF]

Prev Nutr Food Sci, 2021
Ameer A, Seleshe S, Kim BJ, Kang SN.
europepmc   +1 more source

Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]

Foods
Bertuci ML, Bis Souza CV, Alves CA, Todorov SD, Penna ALB, Barretto ACDS.   +5 more
europepmc   +1 more source

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing. [PDF]

Front Microbiol, 2022
Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S.   +4 more
europepmc   +1 more source

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein. [PDF]

Food Chem X
Li Y, Zhang J, Liu X, Zhang D, Blank I, Feng X, Zhang N, Liu Z, Ding X, Li C, Xu X, Tang C, Zhou G, Liu Y.   +13 more
europepmc   +1 more source

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content. [PDF]

Foods, 2022
Vioque-Amor M, Gómez-Díaz R, Clemente-López I, Sánchez-Giraldo M, Avilés-Ramírez C.   +4 more
europepmc   +1 more source

Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites. [PDF]

Food Chem X
Xiang S, Wang Y, Zheng J, Tan Z, Wu G, Wang L, Zhang J, Luo X, Zhang X, Wang H.   +9 more
europepmc   +1 more source

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models. [PDF]

Microorganisms, 2023
Austrich-Comas A, Jofré A, Gou P, Bover-Cid S.   +3 more
europepmc   +1 more source

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with <i>Staphylococcus xylosus</i> and <i>Staphylococcus carnosus</i> starter cultures. [PDF]

Food Chem X
Chen H, Qian X, Tang M, Tan X, Li H, Zhang Y.   +5 more
europepmc   +1 more source