Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages. [PDF]
Microorganisms, 2023 Álvarez M +4 more
europepmc +1 more source
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. [PDF]
Gels, 2023 Siachou C, Zampouni K, Katsanidis E.
europepmc +1 more source
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. [PDF]
Food Sci Anim Resour, 2023 Jeong CH, Lee SH, Kim HY.
europepmc +1 more source
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of <i>salchichónes</i>, a type of Spanish fermented sausages. [PDF]
Curr Res Food Sci, 2023 García-López JD +6 more
europepmc +1 more source
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages. [PDF]
Food Chem X, 2023 Zhang D +8 more
europepmc +1 more source
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. [PDF]
Foods, 2023 Sallan S, Yılmaz Oral ZF, Kaya M.
europepmc +1 more source
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages. [PDF]
Foods, 2022 Bassi D +8 more
europepmc +1 more source
Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. [PDF]
Biomolecules, 2022 Skwarek P, Karwowska M.
europepmc +1 more source
Development of Healthier and Functional Dry Fermented Sausages: Present and Future. [PDF]
Foods, 2022 Sirini N +11 more
europepmc +1 more source
The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach. [PDF]
Foods, 2023 Plaza J +3 more
europepmc +1 more source