Results 141 to 150 of about 84,334 (209)

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages. [PDF]

Foods, 2022
Kim JH, Lee ES, Kim BM, Oh MH.
europepmc   +1 more source

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review. [PDF]

Food Sci Nutr
Tahmouzi S, Alizadeh Salmani B, Eskandari S, Arab M.   +3 more
europepmc   +1 more source

In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. [PDF]

Food Chem X, 2022
Keuleyan E, Bonifacie A, Sayd T, Duval A, Aubry L, Bourillon S, Gatellier P, Promeyrat A, Nassy G, Scislowski V, Picgirard L, Théron L, Santé-Lhoutellier V.   +12 more
europepmc   +1 more source

Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages. [PDF]

Microorganisms
Petrović TŽ, Tomović VM, Marković KG, Semedo-Lemsaddek T, Grujović MŽ.   +4 more
europepmc   +1 more source

Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages. [PDF]

Foods, 2022
Panea B, Ripoll G.
europepmc   +1 more source

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma. [PDF]

Food Chem X
Chen L, Yang T, Liu R, Xu Q, Ge Q, Wu M, Yu H.   +6 more
europepmc   +1 more source

Autochthonous fungi are central components in microbial community structure in raw fermented sausages. [PDF]

Microb Biotechnol, 2022
Zwirzitz B, Thalguter S, Wetzels SU, Stessl B, Wagner M, Selberherr E.   +5 more
europepmc   +1 more source

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages. [PDF]

Front Microbiol, 2021
Xu Y, Zhu Y.
europepmc   +1 more source

In Silico Discovery and Sensory Validation of Umami Peptides in Fermented Sausages: A Study Integrating Deep Learning and Molecular Modeling. [PDF]

Foods
Geng H, Xu C, Ma H, Dai Y, Jiang Z, Yang M, Zhu D.   +6 more
europepmc   +1 more source

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage. [PDF]

Front Microbiol, 2021
Coton M, Deniel F, Mounier J, Joubrel R, Robieu E, Pawtowski A, Jeuge S, Taminiau B, Daube G, Coton E, Frémaux B.   +10 more
europepmc   +1 more source