Novel Plant and fungi-based Alternatives Support Nutritional Adequacy of Diets and Reduce Their Environmental Impacts. [PDF]
Curr Dev NutrNájera Espinosa S +8 more
europepmc +1 more source
Utilization of Tomato (<i>Solanum lycopersicum</i>) Peel Powder as a Flavor Enhancer and Natural Antioxidant in Sausage Formulation. [PDF]
Int J Food SciNie X +6 more
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The Sensor Modules of a Dedicated Automatic Inspection System for Screening Smoked Sausage Coloration. [PDF]
Sensors (Basel)Wang YH +6 more
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Bioprotective Potential of <i>Pediococcus acidilactici</i> L1 and <i>Lactiplantibacillus plantarum</i> HG1-1 in Harbin Red Sausage Under Vacuum Packaging. [PDF]
FoodsWang Q +6 more
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Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]
FoodsBertuci ML +5 more
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Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety. [PDF]
MicroorganismsTabaran A +6 more
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Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue. [PDF]
Food Sci Anim ResourHan B, Wang X, Liu H, Wang D.
europepmc +1 more source
Impact of Creatine Supplementation on the Quality and Storage Characteristics of Emulsified Pork Sausages. [PDF]
Food Sci Anim ResourLee SH +6 more
europepmc +1 more source
Beetroot Powder as Natural Colorant in Fresh Pork Sausages: Impacts on Consumer Liking, Emotional Responses, and Identification of Purchasing Drivers. [PDF]
FoodsWillig R +5 more
europepmc +1 more source