Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste

Krebs cycle: activators, inhibitors and their roles in the modulation of carcinogenesis

(2021) Amin Gasmi et al.   ARCHIVES OF TOXICOLOGY

Shrimp count size: GC/MS-based metabolomics approach and quantitative descriptive analysis (QDA) reveal the importance of size in white leg shrimp (Litopenaeus vannamei)

(2021) Safira Latifa Erlangga Putri et al.   Metabolomics

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

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

(2020) Xue Sang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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 microbial community succession on volatile profiles and biogenic amine during sufu fermentation

(2019) Jingjing Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Reduction of tyramine accumulation in Thai fermented shrimp ( kung-som ) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture

(2018) Sutanate Saelao et al.   FOOD CONTROL

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

(2018) Jingsi Gu et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Bacillus subtilis K-C3 isolated from Thai salted shrimp paste (Kapi ): Its extracellular enzymes and use as a starter culture in Kapi production

(2018) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD BIOCHEMISTRY

From the Titanic and other shipwrecks to biofilm prevention: The interesting role of polyphenol-protein complexes in biofilm inhibition

(2018) Eyal Kurzbaum et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

(2017) Yunhe Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

(2017) Luyun Cai et al.   Journal of Aquatic Food Product Technology

Use of carvacrol, thymol, and eugenol for biofilm eradication and resistance modifying susceptibility of Salmonella enterica serovar Typhimurium strains to nalidixic acid

(2017) Hanene Miladi et al.   MICROBIAL PATHOGENESIS

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

(2015) Minna K. Rotola-Pukkila et al.   JOURNAL OF FOOD SCIENCE

Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content

(2013) Nawaporn Lapsongphon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

(2010) Natteewan Udomsil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish

(2010) Pramuan Saithong et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Halobacteriumsp. SP1(1) as a starter culture for accelerating fish sauce fermentation

(2009) A.V. Akolkar et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Composition and non-volatile taste components of Hypsizigus marmoreus

(2008) Yu-Ling Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY