Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami

(2015) A. Rebecchi et al.   FOOD CONTROL

Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

(2015) Siddegowda Gopalapura Shivanne Gowda et al.   FOOD REVIEWS INTERNATIONAL

Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish

(2015) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus ) fish sauce

(2015) Jianan Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species ofStaphylococcussp.

(2015) Natteewan Udomsil et al.   JOURNAL OF FOOD SCIENCE

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

(2015) Qian Chen et al.   MEAT SCIENCE

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

(2014) Rui-Ying Cui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2014) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García et al.   FOOD CHEMISTRY

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

(2013) Liliana Cano-García et al.   FOOD RESEARCH INTERNATIONAL

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Characterization of fermented silver carp sausages inoculated with mixed starter culture

(2007) Yongjin Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY