Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia

(2020) Shuo Shi et al.   MEAT SCIENCE

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

(2020) Yingying Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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 NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

(2019) Jiaxin Chen et al.   MEAT SCIENCE

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

(2019) Ge Han et al.   MEAT SCIENCE

Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

(2018) Jiayi Yang et al.   FOOD CHEMISTRY

Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites

(2018) Federica Cardinali et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of lactic acid bacteria recovered from atole agrio , a traditional Mexican fermented beverage

(2018) Kati Väkeväinen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

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

Microbial production of scent and flavor compounds

(2016) Austin L Carroll et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

(2015) Qian Chen et al.   MEAT SCIENCE

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

(2013) Sonia Fonseca et al.   FOOD CONTROL

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

(2012) Sara Corral et al.   MEAT SCIENCE

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

(2011) Mario Estévez et al.   FOOD CHEMISTRY

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

(2011) Santiago Ruiz-Moyano et al.   FOOD MICROBIOLOGY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of dietary probiotic Pediococcus acidilactici on antioxidant defences and oxidative stress status of shrimp Litopenaeus stylirostris

(2009) Mathieu Castex et al.   AQUACULTURE

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY