Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

(2020) Nadia de L. Agüero et al.   Foods

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

(2019) Juana Fernández-López et al.   MEAT SCIENCE

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

(2019) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages

(2019) Foteini G. Pavli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

(2018) Noemí Echegaray et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

(2018) Samira Reis Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

(2016) Tulay Ozcan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pro-oxidant activity of polyphenols and its implication on cancer chemoprevention and chemotherapy

(2015) Antonio J. León-González et al.   BIOCHEMICAL PHARMACOLOGY

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

(2013) Ling Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery

(2013) Raquel Rubio et al.   MEAT SCIENCE

Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

(2012) E. Sayas-Barberá et al.   FOOD CONTROL

Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

(2011) Elena Sánchez-Zapata et al.   Food and Bioprocess Technology

Response surface optimization of antioxidants extraction from chestnut (Castanea sativa) bur

(2011) G. Vázquez et al.   INDUSTRIAL CROPS AND PRODUCTS

In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics

(2010) Julien Grimoud et al.   ANAEROBE

Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

(2010) Berta Gonçalves et al.   FOOD CHEMISTRY

Chemical safety of meat and meat products

(2010) Sabine Andrée et al.   MEAT SCIENCE

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

(2010) M. Viuda-Martos et al.   MEAT SCIENCE

Evaluating the potential of chestnut (Castanea sativa Mill.) fruit pericarp and integument as a source of tocopherols, pigments and polyphenols

(2009) Maria do Carmo B.M. de Vasconcelos et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

(2007) J BARREIRA et al.   FOOD CHEMISTRY