Related references
Note: Only part of the references are listed.Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland
Janine Anderegg et al.
JOURNAL OF FOOD PROTECTION (2020)
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Yaqing Xiao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
Annalisa Serio et al.
FOODS (2020)
Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage
Sha Du et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages
Debao Wang et al.
FOOD SCIENCE & NUTRITION (2019)
Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages
Kai Xing Tang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
Federica Pasini et al.
NUTRIENTS (2018)
Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat
Lobna Mejri et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils
Sabrine El Adab et al.
JOURNAL OF FOOD SAFETY (2016)
Lipid characteristics of dry-cured Tocino during the manufacturing process. Effects of salting intensity and ripening temperature
Francisco J. Mendez-Cid et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
Ruben Dominguez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages
Hoa Van Ba et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages
Hassan Safa et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
MICROBIOLOGICAL, BIOCHEMICAL AND TEXTURAL CHARACTERISTICS OF A TUNISIAN DRY FERMENTED POULTRY MEAT SAUSAGE INOCULATED WITH SELECTED STARTER CULTURES
Sabrine El Adab et al.
JOURNAL OF FOOD SAFETY (2015)
Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Ana Maria Ciuciu Simion et al.
FOOD CONTROL (2014)
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
Ines Essid et al.
FOOD CONTROL (2013)
Proteolysis and biogenic amines formation during the ripening of Petrovska klobasa, traditional dry-fermented sausage from Northern Serbia
Predrag Ikonic et al.
FOOD CONTROL (2013)
Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Aida Cachaldora et al.
FOOD MICROBIOLOGY (2013)
Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo
Sonia Fonseca et al.
FOOD MICROBIOLOGY (2013)
Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
Sonia Fonseca et al.
FOOD MICROBIOLOGY (2013)
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened chorizo from Celta pig breed
Maria Gomez et al.
MEAT SCIENCE (2013)
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties
Jose M. Lorenzo et al.
MEAT SCIENCE (2012)
Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages
A. M. Baka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichon) with oregano essential oil used as surface mold inhibitor
Ana Maria Martin-Sanchez et al.
MEAT SCIENCE (2011)
Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage Chourico Grosso de Estremoz e Borba PGI
L. C. Roseiro et al.
MEAT SCIENCE (2010)
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Alicia Olivares et al.
MEAT SCIENCE (2010)
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
Annalisa Casaburi et al.
FOOD MICROBIOLOGY (2008)
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content
L. C. Roseiro et al.
MEAT SCIENCE (2008)
Influence of the paprika type on redness loss in red line meat products
R. Gomez et al.
MEAT SCIENCE (2008)
Biogenic amine content during the manufacture of dry-cured lacon, a Spanish traditional meat product:: Effect of some additives
Jose M. Lorenzo et al.
MEAT SCIENCE (2007)
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
Annalisa Casaburi et al.
MEAT SCIENCE (2007)
Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece
Eleftherios H. Drosinos et al.
FOOD MICROBIOLOGY (2007)
Lipolytic and oxidative changes in Iberian dry-cured loin
E. Muriel et al.
MEAT SCIENCE (2007)
Microbiological characteristics of androlla, a Spanish traditional pork sausage
Maria C. Garcia Fontan et al.
FOOD MICROBIOLOGY (2007)
Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures
Hu Yongjin et al.
FOOD CHEMISTRY (2007)
Microbiological characteristics of Botillo, a Spanish traditional pork sausage
Maria C. Garcia Fontain et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage
Aurora Marco et al.
MEAT SCIENCE (2006)
Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)
A Salgado et al.
FOOD CONTROL (2006)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus
W Visessanguan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages
S Bover-Cid et al.
MEAT SCIENCE (2006)
Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)
A Salgado et al.
FOOD CHEMISTRY (2005)
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
T Komprda et al.
MEAT SCIENCE (2004)
Biogenic amines in dry fermented sausages: a review
G Suzzi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Influence of starter cultures and sugar concentrations on biogenic arnine contents in chorizo dry sausage
C González-Fernández et al.
FOOD MICROBIOLOGY (2003)
Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
I Fanco et al.
FOOD CHEMISTRY (2002)
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
JM Bruna et al.
MEAT SCIENCE (2001)
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Acidity, proteolysis and lipolysis changes in rapid-cured fermented sausage dried at different temperatures
T Bolumar et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2001)
Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing
E Fernández-Fernández et al.
MEAT SCIENCE (2001)
Mixed starter cultures to control biogenic amine production in dry fermented sausages
S Bover-Cid et al.
JOURNAL OF FOOD PROTECTION (2000)