Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

(2022) Rui Liu et al.   MEAT SCIENCE

Sensory Analysis and Consumer Research in New Meat Products Development

(2021) Claudia Ruiz-Capillas et al.   Foods

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

(2021) Semeneh Seleshe et al.   Food Science of Animal Resources

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

(2020) Yanqing Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

(2020) Ramona Bosse et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

(2020) Yingying Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

(2019) Di Yu et al.   MEAT SCIENCE

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

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

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

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

(2016) Qinxiu Sun et al.   FOOD CONTROL

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use

(2015) Seung-Chun Baick et al.   Korean Journal for Food Science of Animal Resources

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

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

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

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

(2013) Xiaohua Nie et al.   FOOD CHEMISTRY

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

(2013) Ines Essid et al.   FOOD CONTROL

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

(2012) Muhammad Inam Afzal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Contribution of enterococci to the volatile profile of slightly-fermented sausages

(2010) M.L. Latorre-Moratalla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

(2007) Siriporn Riebroy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY