Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate

Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

(2020) N. Higuero et al.   MEAT SCIENCE

Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish

(2019) Andrea Osimani et al.   FOOD MICROBIOLOGY

Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line

(2019) Stanley H. Chen et al.   FOOD MICROBIOLOGY

The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

(2018) Helga Molnár et al.   FOOD CONTROL

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

(2018) Laura Perea-Sanz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

(2018) Souad Christieans et al.   MEAT SCIENCE

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

(2018) Chiara Aquilani et al.   MEAT SCIENCE

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

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

(2018) Laura Perea-Sanz et al.   MEAT SCIENCE

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

(2017) Lucía M. Mendoza et al.   FOOD MICROBIOLOGY

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

(2017) Chang-Yu Zhou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Deciphering Diversity Indices for a Better Understanding of Microbial Communities

(2017) Bo-Ra Kim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

(2016) Giuseppina Stellato et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sensitivity and correlation of hypervariable regions in 16S rRNA genes in phylogenetic analysis

(2016) Bo Yang et al.   BMC BIOINFORMATICS

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

(2016) Laura Lorido et al.   FOOD CHEMISTRY

A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

(2016) Xavier F. Hospital et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

(2015) Xavier F. Hospital et al.   FOOD CONTROL

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

(2014) Xavier F. Hospital et al.   FOOD RESEARCH INTERNATIONAL

rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation

(2014) Paola Dolci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

(2014) Stéphane Chaillou et al.   ISME Journal

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

(2013) M. Gratacós-Cubarsí et al.   FOOD CHEMISTRY

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

(2013) Francesca De Filippis et al.   PLoS One

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2012) Sara Corral et al.   MEAT SCIENCE

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite

(2011) Xavier F. Hospital et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

(2011) Eduardo Bázan-Lugo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem

(2011) Luca Cocolin et al.   MEAT SCIENCE

Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

(2010) Sonia Ventanas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

(2010) Wafa Masoud et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

(2010) Marta Aliño et al.   MEAT SCIENCE

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros et al.   FOOD CHEMISTRY

Development and Validation of a Method for Determination of Residual Nitrite/Nitrate in Foodstuffs and Water After Zinc Reduction

(2008) Leonardo Merino   Food Analytical Methods

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE