Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

(2010) Charalampos Vasilopoulos et al.   FOOD MICROBIOLOGY

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

(2009) Charalampos Vasilopoulos et al.   FOOD MICROBIOLOGY

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

(2009) Kris Audenaert et al.   FOOD MICROBIOLOGY

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

(2009) Tayeb Idoui et al.   GRASAS Y ACEITES

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

(2008) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

(2008) C. Vasilopoulos et al.   JOURNAL OF APPLIED MICROBIOLOGY