Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

(2021) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

(2021) Tolulope J. Ashaolu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

(2021) Xiaoxu Luan et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

(2021) Yueqi Wang et al.   FOOD RESEARCH INTERNATIONAL

The potential correlation between microbial communities and flavors in traditional fermented sour meat

(2021) Aiai Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

(2021) Dandan Zhao et al.   FOOD CHEMISTRY

Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins

(2021) Yingying Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

(2021) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

(2021) Sam Al-Dalali et al.   FOOD CHEMISTRY

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

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

(2020) Nadia de L. Agüero et al.   Foods

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

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

Molecular mechanism of the role of Mare Nectaris in the Feng-flavor Baijiu aging

(2020) Wei Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Metabolomic Profiling of Drought-Tolerant and Susceptible Peanut (Arachis hypogaea L.) Genotypes in Response to Drought Stress

(2020) Srutiben A. Gundaraniya et al.   ACS Omega

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

(2020) Yang Yang et al.   FOOD RESEARCH INTERNATIONAL

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

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

(2020) Di Yu et al.   FOOD CONTROL

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

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

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

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production

(2015) Annalisa Rebecchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast strains as potential aroma enhancers in dry fermented sausages

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

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira 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

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

(2014) Juliana Nogueira Ruiz et al.   SCIENTIA AGRICOLA

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

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

Microbial enzymatic activities for improved fermented meats

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

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE