Results 221 to 230 of about 64,540 (276)

Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in <i>Wickerhamomyces anomalus-</i>fermented Sichuan-style sausage. [PDF]

Food Chem X
Jia X, Zhang S, Lin X, Nie X, Kang X, Pu H, Wang X, Chen X, Wang Q, Wang X, Yu X, Zhao Z.   +11 more
europepmc   +1 more source

Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages. [PDF]

Foods
Cai X, Zeng Y, Zhu K, Peng Y, Xv P, Dong P, Qiao M, Fan W.   +7 more
europepmc   +1 more source

Assessment and Risk Analysis of Nitrosamines in Sausages From Northern Iran. [PDF]

Food Sci Nutr
Allahkhah MS, Movassaghghazani M.
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

Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil. [PDF]

Foods
Nan H, Zhou H, Stepanova TM, Zhu Z, Li B.   +4 more
europepmc   +1 more source

Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products. [PDF]

Foods
Idyryshev B, Nurgazezova A, Assirzhanova Z, Utegenova A, Amirkhanov S, Jumazhanova M, Baikadamova A, Dautova A, Spanova A, Serikova A.   +9 more
europepmc   +1 more source

Molecular investigation of Sarcocystis spp., and Toxoplasma gondii in meat products in Iran. [PDF]

BMC Res Notes
Tabrizi M, Nemati S, Mohammad Rahimi H, Mirjalali H.   +3 more
europepmc   +1 more source

Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems. [PDF]

Environ Microbiome
Ferrocino I, Ferrara M, Garello M, Turchetti B, Andreolli M, Arena MP, Alduina R, Aloi F, Bevivino A, Bruno E, Capozzi V, Coronas R, De Vero L, Di Renzo T, Franzetti A, Gaglio R, Gallo G, Gullo M, Guarcello R, Giavalisco M, Lampis S, Mugnai G, Quatrini P, Reale A, Sbarra F, Sannino C, Spadaro D, Tatangelo V, Visca A, Zara G, Zotta T, Varese GC, Cocolin L.   +32 more
europepmc   +1 more source

Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach. [PDF]

Microorganisms
Zeng X, Wei C, Li D, Cao W, Lin Q.
europepmc   +1 more source

Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods. [PDF]

Anim Biosci
Kim MJ, Chin KB.
europepmc   +1 more source