Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

Effect of Lactic Acid Bacteria on Mackerel (Pneumatophorus japonicus) Seasoning Quality and Flavor during Fermentation

(2021) Yueqi Zhou et al.   Food Bioscience

Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning

(2021) Siti Nurhidayah Sharin et al.   FOOD CHEMISTRY

Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria

(2021) Yingying Hu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

(2020) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

(2020) Igor Dias et al.   Microorganisms

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

(2020) Miguel Elias et al.   Foods

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

(2020) Juan D. Rios-Mera et al.   MEAT SCIENCE

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

(2019) Rocío Ríos-Reina et al.   FOOD RESEARCH INTERNATIONAL

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici , on microbiological and physico-chemical characteristics of beef sausages

(2018) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

(2018) Pengxue Liu et al.   MEAT SCIENCE

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

(2017) Pannarat Singracha 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

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

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

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

(2016) Marta Laranjo et al.   MEAT SCIENCE

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

(2015) José M. Lorenzo et al.   FOOD CONTROL

Yeast strains as potential aroma enhancers in dry fermented sausages

(2015) Mónica Flores et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

(2014) Sara Corral et al.   FOOD CONTROL

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

(2014) Sara Corral et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

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

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

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

(2008) Diana Martin et al.   FOOD CHEMISTRY