Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

(2020) Eva Cebrián et al.   Microorganisms

Consumers’ Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form

(2020) Katalin Szendrő et al.   Foods

Structural and metabolic performance of p-cresol producing microbiota in different carbon sources

(2020) Mei Ji et al.   FOOD RESEARCH INTERNATIONAL

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies

(2019) Claudio Eduardo dos Santos Cruxen et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Rabbit meat production and processing in China

(2018) Shaobo Li et al.   MEAT SCIENCE

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

(2017) Tae-Kyung Kim et al.   Korean Journal for Food Science of Animal Resources

Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

(2017) Claudio Eduardo dos Santos Cruxen 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

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

Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture

(2016) Yi-Chen Lee et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

(2016) Peijun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

(2014) Xiao-Sheng Liu et al.   MOLECULES

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

Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

(2011) Thales Leandro Coutinho de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial enzymatic activities for improved fermented meats

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

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

(2008) J.-C. Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL