Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage

(2023) Yan Zhang et al.   Foods

The Effects of Microbiota-targeted Approaches in Inflammatory Bowel Disease: Probiotics, Probiotic Foods and Prebiotics

(2022) Bing Xia et al.   Current Opinion in Food Science

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

(2021) Brenda Oliveira Gomes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

(2021) N. Sirini et al.   MEAT SCIENCE

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

(2020) Carlos Pasqualin Cavalheiro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

(2020) N. Sirini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

(2020) Sohrab Sharifi et al.   FOOD HYDROCOLLOIDS

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

(2019) C. V. Bis-Souza et al.   FOOD REVIEWS INTERNATIONAL

Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature

(2019) Chunhui Dong et al.   MEAT SCIENCE

Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages

(2019) Foteini G. Pavli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

(2018) Qingfeng Ge et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake

(2017) Fangda Sun et al.   FOOD CONTROL

Efecto inhibitorio de Lactobacillus spp. sobre bacterias implicadas en enfermedades transmitidas por alimentos

(2017) María J. Ruiz et al.   REVISTA ARGENTINA DE MICROBIOLOGIA

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

(2015) Senter Luciana et al.   African Journal of Microbiology Research

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

(2015) B.A. Dos Santos et al.   FOOD RESEARCH INTERNATIONAL

Technological advances for enhancing quality and safety of fermented meat products

(2015) Kumari Shikha Ojha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto

(2014) Andressa Cristina Gaione Mendes et al.   CIENCIA RURAL

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

(2014) José M. Lorenzo et al.   FOOD CONTROL

The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

(2014) Sukanya Wichchukit et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

(2013) M. Rouhi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

(2013) Solmaz Behboudi-Jobbehdar et al.   DRYING TECHNOLOGY

Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt

(2012) A.S. Shoji et al.   FOOD AND BIOPRODUCTS PROCESSING

Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

(2012) E. Sayas-Barberá et al.   FOOD CONTROL

Effects of tuna pâté thickness and background on CIEL∗a∗b∗ color parameters and reflectance spectra

(2011) E. Sánchez-Zapata et al.   FOOD CONTROL

Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

(2011) DanYang Ying et al.   JOURNAL OF FOOD ENGINEERING

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

(2010) Susanna Rokka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

(2008) J. Fernández-López et al.   MEAT SCIENCE

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat

(2008) Ines Essid et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE