Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region

Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages

(2019) Jian Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

(2018) Min Young Jung et al.   FOOD CHEMISTRY

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

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

Sausage fermentation and starter cultures in the era of molecular biology methods

(2018) Irene Franciosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

(2018) Geoffrey Ras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures

(2018) Flavio Tidona et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening

(2018) Ilhan Cem Duru et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial diversity in traditional sourdough from different regions in China

(2018) Xiaojiao Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

(2018) Xiaoyin Yang et al.   MEAT SCIENCE

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

(2018) Hongwei Wang et al.   JOURNAL OF SENSORY STUDIES

Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics

(2017) Maria Aspri et al.   FOOD CONTROL

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

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

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

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

Evolution of microbial community and chemical properties of a sourdough during the production of Colomba , an Italian sweet leavened baked product

(2017) Stefano Raimondi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of microbial communities from different Jinhua ham factories

(2017) Qingfeng Ge et al.   AMB Express

Diversity study of microbial community in bacon using metagenomic analysis

(2016) Langbo Yi et al.   JOURNAL OF FOOD SAFETY

Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product

(2015) Ismet Ozturk   FOOD CONTROL

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

(2015) Shiling Lu 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

Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening

(2015) Guofeng Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

(2015) Adisorn Swetwiwathana et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene

(2014) Luca Settanni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

(2013) M. Janssens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

(2013) G. Landeta et al.   MEAT SCIENCE

Isolation and partial characterization of a bacteriocin produced byLactobacillus plantarumBM-1 isolated from a traditionally fermented Chinese meat product

(2013) Hongxing Zhang et al.   MICROBIOLOGY AND IMMUNOLOGY

Intracellular Rickettsiales: Insights into manipulators of eukaryotic cells

(2011) Aurélie Renvoisé et al.   TRENDS IN MOLECULAR MEDICINE

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY