Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

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

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

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

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

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

Influence of muscle type on physicochemical and sensory properties of foal meat

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

(2013) Liliana Cano-García et al.   MEAT SCIENCE

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

(2013) José M. Lorenzo   MEAT SCIENCE

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

(2012) Giulia Tabanelli et al.   FOOD CONTROL

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

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

Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

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

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

Influence of type of muscles on nutritional value of foal meat

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

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system

(2011) Daniel Franco et al.   MEAT SCIENCE

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

(2011) José M. Lorenzo et al.   MEAT SCIENCE

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

(2010) A.M. Baka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY

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

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

(2007) Jacob Gøtterup et al.   MEAT SCIENCE