Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria

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

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

(2020) Ishamri Ismail et al.   FOOD CHEMISTRY

Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing

(2020) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages

(2020) Ying Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

(2020) Luca Belleggia et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen 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

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

(2020) Miriam Rodríguez-González et al.   Foods

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon

(2020) Xiao Gan et al.   FOOD MICROBIOLOGY

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

(2020) Ji Luo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

(2020) Dandan Pu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

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

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

(2020) Chunsheng Liu et al.   FOOD CHEMISTRY

Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage

(2019) Sha Du et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

(2019) Zhuolin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

1 H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

(2018) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Salt content and minimum acceptable levels in whole-muscle cured meat products

(2018) Gonzalo Delgado-Pando et al.   MEAT SCIENCE

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

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

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

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

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

Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

(2016) F. Lobo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

(2015) Cindy J. Zhao et al.   CEREAL CHEMISTRY

Challenges in relating concentrations of aromas and tastes with flavor features of foods

(2015) Jorge Regueiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

(2015) José M. Lorenzo et al.   FOOD CONTROL

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

(2015) Bibiana A. dos Santos et al.   JOURNAL OF FOOD ENGINEERING

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

(2015) Xinhui Wang et al.   JOURNAL OF FOOD SAFETY

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

(2015) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE

Optimized Descriptive Profile: A rapid methodology for sensory description

(2014) Valéria Paula Rodrigues Minim et al.   FOOD QUALITY AND PREFERENCE

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages

(2013) C. Chabanet et al.   MEAT SCIENCE

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

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

(2012) Sara Corral et al.   MEAT SCIENCE

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

(2010) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Rapid method for the determination of organic acids in wine by capillary electrophoresis with indirect UV detection

(2008) R.G. Peres et al.   FOOD CONTROL

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

(2008) R TALON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY