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Results 1 to 25 of 47665

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Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata regionBONOMO, M. G; RICCIARDI, A; SALZANO, G et al.World journal of microbiology & biotechnology. 2011, Vol 27, Num 1, pp 137-146, issn 0959-3993, 10 p.Article

Farbstabilisierung von Rohwürsten durch gezielten Gewürzeinsatz. Teil 2: Mikrobiologische Aspekte = Stabilization of colour of raw dried fermented sausages without nitrit with spices. 2. Microbiological aspectsSCHNÄCKEL, Wolfram; KLEINER, Ulrike; WIEGAND, Dietlind et al.Fleischwirtschaft (Frankfurt). 2003, Vol 83, Num 6, pp 96-100, issn 0015-363X, 5 p.Article

Creatine blooms on the surface of prepacked fermented sausagesKRÖCKEL, Lothar; JIRA, Wolfgang; KÜHNE, Ditmar et al.European food research & technology (Print). 2003, Vol 217, Num 1, pp 1-3, issn 1438-2377, 3 p.Article

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage 'Chouriço Grosso Borba-Estremoz PGI'PARTIDARIO, A. M; ROSEIRO, C; SANTOS, C et al.Food science and technology international. 2011, Vol 17, Num 1, pp 15-22, issn 1082-0132, 8 p.Article

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysisWANANGKARN, Amornrat; LIU, Deng-Cheng; SWETWIWATHANA, Adisorn et al.International journal of food microbiology. 2014, Vol 186, pp 61-67, issn 0168-1605, 7 p.Article

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade ProductsLEGGIO, Antonella; BELSITO, Emilia L; DE MARCO, Rosaria et al.Journal of food science. 2012, Vol 77, Num 4-6, issn 0022-1147, S170-S175Article

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traitsCASABURI, Annalisa; DI MONACO, Rossella; CAVELLA, Silvana et al.Food microbiology. 2008, Vol 25, Num 2, pp 335-347, issn 0740-0020, 13 p.Article

Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening timeTJENER, Karsten; STAHNKE, Louise H; ANDERSEN, Lone et al.Meat science. 2004, Vol 67, Num 3, pp 447-452, issn 0309-1740, 6 p.Article

Probiotics in fermented sausagesDE VUYST, Luc; FALONY, Gwen; LEROY, Frédéric et al.Meat science. 2008, Vol 80, Num 1, pp 75-78, issn 0309-1740, 4 p.Conference Paper

Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat productsSIMONOVA, Monika; STROMPFOVA, Viola; MARCINAKOVA, Miroslava et al.Meat science. 2006, Vol 73, Num 4, pp 559-564, issn 0309-1740, 6 p.Article

Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented SausagesRUIZ-MOYANO, Santiago; MARTIN, Alberto; BENITO, María José et al.Journal of food science. 2009, Vol 74, Num 7, issn 0022-1147, M398-M404Article

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesCASABURI, Annalisa; BLAIOTTA, Giuseppe; MAURIELLO, Gianluigi et al.Meat science. 2005, Vol 71, Num 4, pp 643-650, issn 0309-1740, 8 p.Article

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)BONOMO, M. G; RICCIARDI, A; ZOTTA, T et al.Meat science. 2009, Vol 83, Num 1, pp 15-23, issn 0309-1740, 9 p.Article

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acidsHERRANZ, Beatriz; DE LA HOZ, Lorenzo; HIERRO, Eva et al.Food chemistry. 2005, Vol 91, Num 4, pp 673-682, issn 0308-8146, 10 p.Article

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausagesARO ARO, Juan Marcos; NYAM-OSOR, Purevdorj; TSUJI, Kayoko et al.Food chemistry. 2010, Vol 119, Num 1, pp 279-285, issn 0308-8146, 7 p.Article

Verhalten von L. monocytogenes und S. aureus in Minisalamis = Behaviour of Listeria monocytogenes and Staphylococcus aureus in minisalamiGAREIS, Manfred; KABISCH, Jan; PICHNER, Rohtraud et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 11, pp 103-109, issn 0015-363X, 7 p.Article

Einsatz probiotischer Bakterien bei Fleischerzeugnissen = Use of probiotic bacteria in meat productsKRÖCKEL, Lotlsar.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 12, pp 109-113, issn 0015-363X, 5 p.Article

Assessment of Potential Probiotic and Starter Properties of Pediococcus spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)YUKSEKDAG, Z. Nur; ASLIM, Belma.Journal of microbiology and biotechnology. 2010, Vol 20, Num 1, pp 161-168, issn 1017-7825, 8 p.Article

Technological conditions influence aminogenesis during spontaneous sausage fermentationLATORRE-MORATALLA, M. L; BOVER-CID, S; VIDAL-CAROU, M. C et al.Meat science. 2010, Vol 85, Num 3, pp 537-541, issn 0309-1740, 5 p.Article

Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausagesIACUMIN, Lucilla; COMI, Giuseppe; CANTONI, Carlo et al.Systematic and applied microbiology. 2006, Vol 29, Num 6, pp 480-486, issn 0723-2020, 7 p.Article

Characterisation of naturally fermented sausages produced in the North East of ItalyCOMI, Giuseppe; URSO, Rosalinda; IACUMIN, Lucilla et al.Meat science. 2005, Vol 69, Num 3, pp 381-392, issn 0309-1740, 12 p.Article

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory CharacteristicsROUHI, M; SOHRABVANDI, S; MORTAZAVIAN, A. M et al.Critical reviews in food science and nutrition. 2013, Vol 53, Num 4-6, pp 331-348, issn 1040-8398, 18 p.Article

Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)MARCO, A; NAVARRO, J. L; FLORES, M et al.Food chemistry. 2004, Vol 84, Num 4, pp 633-641, issn 0308-8146, 9 p.Article

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium contentGUARDIA, M. D; GUERRERO, L; GELABERT, J et al.Meat science. 2006, Vol 73, Num 3, pp 484-490, issn 0309-1740, 7 p.Article

Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysisIACUMIN, Lucilla; COMI, Giuseppe; CANTONI, Carlo et al.Meat science. 2006, Vol 74, Num 2, pp 281-288, issn 0309-1740, 8 p.Article

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