Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

(2019) C. V. Bis-Souza et al.   FOOD REVIEWS INTERNATIONAL

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

(2019) Camila V. Bis-Souza et al.   MEAT SCIENCE

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

(2018) Camila Vespúcio BIS-SOUZA et al.   Food Science and Technology

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Cantonese sausage fermented by a mixed starter culture

(2018) Jing-Rong Cheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential

(2018) Laura Ruiz-Aceituno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

(2018) Camila Vespúcio BIS-SOUZA et al.   Food Science and Technology

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

(2018) Chiara Montanari et al.   Food Bioscience

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

(2017) Ramona Bosse (née Danz) et al.   FOOD CHEMISTRY

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

(2016) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

(2016) Rubén Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

(2015) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

(2015) Mária Herminia Ferrari Felisberto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

(2015) José M. Lorenzo et al.   MEAT SCIENCE

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

(2014) José M. Lorenzo et al.   FOOD CONTROL

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

(2014) M. Pateiro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Analysis of volatile compounds from Iberian hams: a review

(2012) M. León-Camacho et al.   GRASAS Y ACEITES

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

(2011) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

(2010) Ma Jesús Andrade et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

(2009) Pilar Salazar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile compounds in Spanish dry-fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material

(2009) Ana Rivas-Cañedo et al.   MEAT SCIENCE