Quality, functionality, and shelf life of fermented meat and meat products: A review

Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino

(2015) M. Mataragas et al.   MEAT SCIENCE

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

(2015) Constanza M. López et al.   MEAT SCIENCE

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

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

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages

(2011) BELEN MARTIN et al.   JOURNAL OF FOOD PROTECTION

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Diversity and safety hazards of bacteria involved in meat fermentations

(2011) Régine Talon et al.   MEAT SCIENCE

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

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria

(2009) S. Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products

(2009) Wanaporn Tapingkae et al.   ENZYME AND MICROBIAL TECHNOLOGY

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units

(2009) Sabine Leroy et al.   FOOD MICROBIOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Pre- and probiotics for human skin

(2009) Jean Krutmann   JOURNAL OF DERMATOLOGICAL SCIENCE

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

(2009) M.L. Latorre-Moratalla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

(2009) Helena Albano et al.   MEAT SCIENCE

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

(2009) Luca Cocolin et al.   MEAT SCIENCE

Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children

(2009) G. J. Leyer et al.   PEDIATRICS

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

(2008) Renata Ernlund Freitas de Macedo et al.   Food Science and Technology

Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

(2008) María J. Benito et al.   MEAT SCIENCE

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

(2008) M.G. Bonomo et al.   MEAT SCIENCE

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE

Biogenic amines in traditional fermented sausages produced in selected European countries

(2007) M.L. Latorre-Moratalla et al.   FOOD CHEMISTRY

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

(2007) Sara Bover Cid et al.   FOOD MICROBIOLOGY

Safety assessment of dairy microorganisms: Coagulase-negative staphylococci☆

(2007) F IRLINGER   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Safety assessment of dairy microorganisms: The Enterococcus genus☆

(2007) J OGIER et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY