Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef

Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

(2021) Liping Guo et al.   JOURNAL OF FOOD QUALITY

Effects of microbial fermentation on the flavor of cured duck legs

(2020) Zhendong Cai et al.   POULTRY SCIENCE

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

(2020) Afef Najjari et al.   Food Science & Nutrition

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

(2020) Micaela Álvarez et al.   Foods

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

(2020) Di Yu et al.   FOOD CONTROL

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage

(2019) Sha Du et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

(2019) Hyemin Oh et al.   JOURNAL OF FOOD SCIENCE

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

(2019) Carolina N. Aroeira et al.   MEAT SCIENCE

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

(2018) Liping Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

(2018) Soohyun Cho et al.   Korean Journal for Food Science of Animal Resources

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

(2018) Young-Hwa Hwang et al.   Korean Journal for Food Science of Animal Resources

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

(2017) Ramona Bosse (née Danz) et al.   FOOD CHEMISTRY

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

(2017) Jungmin Oh et al.   Animal Production Science

Penicillium species: crossroad between quality and safety of cured meat production

(2017) Donato Magistà et al.   Current Opinion in Food Science

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures

(2016) Priscila Judacewski et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality Improvement of Pork Loin by Dry Aging

(2016) Cheol Woo Lee et al.   Korean Journal for Food Science of Animal Resources

Postmortem Aging of Beef with a Special Reference to the Dry Aging

(2016) Muhammad I. Khan et al.   Korean Journal for Food Science of Animal Resources

The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

(2016) Hoa Van Ba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS

(2015) Jin Yue et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparing natural and selected starter cultures in meat and cheese fermentations

(2015) Daniela Bassi et al.   Current Opinion in Food Science

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

(2014) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

Improving beef color stability: Practical strategies and underlying mechanisms

(2014) Surendranath P. Suman et al.   MEAT SCIENCE

Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds

(2014) R. Marino et al.   MEAT SCIENCE

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

(2013) Ersel Obuz et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Classification of Amazonian rosewood essential oil by Raman spectroscopy and PLS-DA with reliability estimation

(2013) Mariana R. Almeida et al.   TALANTA

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Water crystallization and its importance to freezing of foods: A review

(2011) Hossein Kiani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of dry-ageing on pork quality characteristics in different genotypes

(2010) Manuel Juárez et al.   MEAT SCIENCE

Microbial enzymatic activities for improved fermented meats

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

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality

(2008) Y.M. Choi et al.   Livestock Science

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE