Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

(2020) Maria João Fraqueza et al.   Foods

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures

(2019) Mirna Mrkonjic Fuka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sausage fermentation and starter cultures in the era of molecular biology methods

(2018) Irene Franciosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of fermented sausage produced with mutton and native starter cultures

(2018) Claudio Eduardo dos Santos Cruxen et al.   LWT-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

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

(2018) Cristina M. Alfaia et al.   JOURNAL OF FOOD SCIENCE

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

(2018) Despoina Angeliki Stavropoulou et al.   Frontiers in Microbiology

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

(2017) M.L. Latorre-Moratalla et al.   FOOD AND CHEMICAL TOXICOLOGY

The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture

(2017) Beatriz del Rio et al.   FOOD CHEMISTRY

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

(2017) Marta Laranjo et al.   FOOD CHEMISTRY

Assessment of Salmonella survival in dry-cured Italian salami

(2017) S. Bonardi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

(2017) Susana P. Alves et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

(2017) José Manuel Lorenzo et al.   Current Opinion in Food Science

Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

(2016) Qinxiu Sun et al.   FOOD CONTROL

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

(2016) Susana P. Alves et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

(2016) V. Cadavez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

(2016) Hoa Van Ba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

(2016) Marta Laranjo et al.   MEAT SCIENCE

Quality, functionality, and shelf life of fermented meat and meat products: A review

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

(2015) Marta Laranjo et al.   FOOD CONTROL

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

(2015) Shiling Lu et al.   FOOD CONTROL

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

(2015) Sara Corral et al.   FOOD CONTROL

Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

(2015) Maria João Fraqueza   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

(2013) Ines Essid et al.   FOOD CONTROL

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

(2013) Ana Maria Ciuciu Simion et al.   FOOD CONTROL

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

(2013) J. GARCÍA DÍEZ et al.   JOURNAL OF FOOD PROTECTION

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

(2013) Roberto González-Tenorio et al.   MEAT SCIENCE

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

(2012) Elke Rauscher-Gabernig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Levels of biogenic amines in retail market fermented meat products

(2012) Ekaterini J. Papavergou 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

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

(2011) Rocío Casquete et al.   FOOD CONTROL

Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

(2011) Tatjana Tasić et al.   FOOD CONTROL

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

(2011) Rocío Casquete et al.   FOOD MICROBIOLOGY

Traditional ‘air-dried’ fermented sausages from Central Germany

(2011) Friedrich-Karl Lücke et al.   FOOD MICROBIOLOGY

Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

(2011) M.L. Latorre-Moratalla et al.   FOOD MICROBIOLOGY

Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”

(2011) I. Babić et al.   MEAT SCIENCE

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

(2010) Anette McLeod et al.   BMC MICROBIOLOGY

Thermal death of bacterial pathogens in linguiça smoking

(2010) Maha N. Hajmeer et al.   FOOD CONTROL

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

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety

(2009) Miguel Elías et al.   FOOD CONTROL

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

(2009) L.C. Roseiro et al.   MEAT SCIENCE

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

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

(2007) B.T. Cenci-Goga et al.   MEAT SCIENCE