Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

(2015) Adisorn Swetwiwathana et al.   MEAT SCIENCE

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

(2012) Amornrat Wanangkarn et al.   FOOD CHEMISTRY

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

(2011) Amonlaya Tosukhowong et al.   FOOD CHEMISTRY

EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING

(2011) CHAOYING QIU et al.   JOURNAL OF FOOD QUALITY

Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages

(2010) Wiramsri Sriphochanart et al.   FOOD BIOTECHNOLOGY

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

(2010) Krishna P. Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dietary Sugars Intake and Cardiovascular Health

(2009) Rachel K. Johnson et al.   CIRCULATION

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

(2008) Maristela Cortez Sawitzki et al.   Food Science and Technology

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

(2008) Massimiliano Spaziani et al.   MEAT SCIENCE

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE