Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

(2015) Carolina Pugliese et al.   MEAT SCIENCE

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García 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

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

(2013) Sonia Fonseca et al.   FOOD CONTROL

The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

(2011) Qin Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

(2010) C. Pugliese et al.   JOURNAL OF MASS SPECTROMETRY

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

(2010) Ma Jesús Andrade et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish intoLanhouinand Their Influence on Product Acceptability

(2009) V. B. Anihouvi et al.   Journal of Aquatic Food Product Technology

EFFECTS OFSTAPHYLOCOCCUS CONDIMENTIANDMICROCOCCUS CASEOLYTICUSON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE

(2009) YANTAO WU et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

(2008) Emmanuel Ohene Afoakwa et al.   FOOD CHEMISTRY

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

(2008) María J. Benito et al.   FOOD MICROBIOLOGY

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

(2008) Massimiliano Spaziani et al.   MEAT SCIENCE

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

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY