Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation

(2016) Marianny Silva Canedo et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages

(2016) Hoa Van Ba et al.   FOOD CONTROL

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

(2016) V. Cadavez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

(2015) Seong Pil-Nam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

(2013) Ana Maria Ciuciu Simion et al.   FOOD CONTROL

Chemical composition and non-volatile components of Croatian wild edible mushrooms

(2010) S. Beluhan et al.   FOOD CHEMISTRY

Cultivation of Pleurotus ostreatus and other edible mushrooms

(2009) Carmen Sánchez   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Utilization of brewer’s spent grain in the production of Frankfurters

(2009) Emin Burçin Özvural et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wild and commercial mushrooms as source of nutrients and nutraceuticals

(2008) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY