Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

(2020) Pochanart Kanjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

(2019) Ruichang Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

(2018) Yanshun Xu et al.   FOOD CHEMISTRY

Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3

(2018) Jaksuma Pongsetkul et al.   Journal of Aquatic Food Product Technology

Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37

(2017) Natteewan Udomsil et al.   FOOD CONTROL

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

(2017) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of rice koji inoculated withAspergillus luchuensison the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

(2016) Byoung-Mok Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

(2016) Binh Q. Truong et al.   JOURNAL OF FOOD ENGINEERING

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species ofStaphylococcussp.

(2015) Natteewan Udomsil et al.   JOURNAL OF FOOD SCIENCE

Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development

(2014) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

(2013) Se Hee Lee et al.   FOOD MICROBIOLOGY

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

(2012) Aida Cachaldora et al.   FOOD MICROBIOLOGY

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

(2012) Hajaratul Najwa Mohamed et al.   MOLECULES

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

(2011) Fei lu et al.   FOOD CHEMISTRY

SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product

(2010) Anupam GIRI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

(2010) V. Varlet et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY