Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Titin-derived peptides as processing time markers in dry-cured ham

(2015) Marta Gallego et al.   FOOD CHEMISTRY

Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures

(2015) Xuefeng Zeng et al.   Journal of Aquatic Food Product Technology

Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium

(2015) Mina Kargozari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

(2015) Constanza M. López et al.   MEAT SCIENCE

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham

(2013) Marta Gallego et al.   FOOD CHEMISTRY

Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus

(2013) Xiaohua Nie 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

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)

(2011) Hee Joo Kang et al.   FOOD CHEMISTRY

Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system

(2011) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

(2011) Ana María Martín-Sánchez et al.   MEAT SCIENCE

Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

(2010) Yanshun Xu et al.   FOOD CHEMISTRY

THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION

(2010) SILVINA FADDA et al.   JOURNAL OF MUSCLE FOODS

Microbial enzymatic activities for improved fermented meats

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

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

(2009) Takashi Kuda et al.   FISHERIES SCIENCE

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE