The potential correlation between microbial communities and flavors in traditional fermented sour meat

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

Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy

(2020) Lucilla Iacumin et al.   MEAT SCIENCE

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

(2020) Xi Chen et al.   Food Science and Human Wellness

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions

(2020) Meijuan Yu et al.   FOOD RESEARCH INTERNATIONAL

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

(2020) Yulong Zhang et al.   MEAT SCIENCE

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

(2019) Jing Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

OUP accepted manuscript

(2018)   BIOINFORMATICS

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

Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

(2018) Carmen Juárez-Castelán et al.   MEAT SCIENCE

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

(2018) Qingfeng Ge et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

(2018) Xiao Gan et al.   MEAT SCIENCE

Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

(2017) Yanxin Hu et al.   FOOD CONTROL

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

(2017) Yulong Zhang et al.   JOURNAL OF FOOD SCIENCE

Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons

(2017) Haifeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Free amino acids and bioactive peptides profile of Pastırma during its processing

(2016) Ebru Deniz et al.   FOOD RESEARCH INTERNATIONAL

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

(2016) Min-Gu Ju et al.   Korean Journal for Food Science of Animal Resources

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

Yeast strains as potential aroma enhancers in dry fermented sausages

(2015) Mónica Flores et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

(2014) Cen Chen et al.   FOOD CONTROL

Biodiversity of Yeast Mycobiota in “Sucuk,” a Traditional Turkish Fermented Dry Sausage: Phenotypic and Genotypic Identification, Functional and Technological Properties

(2014) Ismet Ozturk et al.   JOURNAL OF FOOD SCIENCE

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

(2013) Alicia Olivares et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Bacterial diversity and functionalities in food fermentations

(2012) Frédéric Ravyts et al.   ENGINEERING IN LIFE SCIENCES

Levels of biogenic amines in retail market fermented meat products

(2012) Ekaterini J. Papavergou et al.   FOOD CHEMISTRY

Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

(2012) Regina C.S. Mendonça et al.   FOOD CONTROL

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

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