相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky
Ge Han et al.
MEAT SCIENCE (2020)
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
Shuo Shi et al.
MEAT SCIENCE (2020)
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Yingying Hu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
Jiaxin Chen et al.
MEAT SCIENCE (2019)
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Rongxin Wen et al.
MEAT SCIENCE (2019)
Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress
Jiayi Yang et al.
FOOD CHEMISTRY (2018)
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites
Federica Cardinali et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
Xinhui Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
Kati Vakevainen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Understanding the implications of current health trends on the aroma of wet and dry cured meat products
Monica Flores
MEAT SCIENCE (2018)
Volatile Profile of Raw Lamb Meat Stored at 4 +/- 1 degrees C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
Ioannis Konstantinos Karabagias
FOODS (2018)
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
Qian Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Physiology, ecology and industrial applications of aroma formation in yeast
Maria C. Dzialo et al.
FEMS MICROBIOLOGY REVIEWS (2017)
Microbial production of scent and flavor compounds
Austin L. Carroll et al.
CURRENT OPINION IN BIOTECHNOLOGY (2016)
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening
Marianthi Sidira et al.
FOOD CHEMISTRY (2016)
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
Qian Chen et al.
MEAT SCIENCE (2016)
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model
Qian Chen et al.
MEAT SCIENCE (2015)
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening
Marianthi Sidira et al.
MEAT SCIENCE (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
Sonia Fonseca et al.
FOOD CONTROL (2013)
Salt reduction in slow fermented sausages affects the generation of aroma active compounds
Sara Corral et al.
MEAT SCIENCE (2013)
Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine
Mario Estevez et al.
FOOD CHEMISTRY (2011)
Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
Santiago Ruiz-Moyano et al.
FOOD MICROBIOLOGY (2011)
Effect of fat content on aroma generation during processing of dry fermented sausages
Alicia Olivares et al.
MEAT SCIENCE (2011)
Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
I. Karabagias et al.
MEAT SCIENCE (2011)
Protein carbonyls in meat systems: A review
Mario Estevez
MEAT SCIENCE (2011)
Microbial enzymatic activities for improved fermented meats
Monica Flores et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Volatile compounds of Cantonese sausage released at different stages of processing and storage
Weizheng Sun et al.
FOOD CHEMISTRY (2010)
Effect of dietary probiotic Pediococcus acidilactici on antioxidant defences and oxidative stress status of shrimp Litopenaeus stylirostris
Mathieu Castex et al.
AQUACULTURE (2009)
Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage
Alicia Olivares et al.
FOOD CHEMISTRY (2009)
Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts
Aurora Marco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation
Maria Perez-Juan et al.
FOOD CHEMISTRY (2007)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability
LL Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Two antioxidative lactobacilli strains as promising probiotics
T Kullisaar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)