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| Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions | | International journal of food microbiology |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| Sensory preferences and discrimination ability of children in relation to their body weight status | | Journal of sensory studies |
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| Effect of retail lights on acceptability of salami | | Meat science |
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| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters | | Meat science |
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| The inhibitory effect of natural microflora of food on growth of Listeria monocytogenes in enrichment broths | | International journal of food microbiology |
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| A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami | | European food research and technology |
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| The mycobiota of three dry-cured meat products from Slovenia | | Food microbiology |
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| S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain | | Meat science |
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| Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures | | Meat science |
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| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
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| Influence of different casings on salami produced with meat from buffalo and podolian cattle | | Journal of food quality |
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| Effect of peanut skin extract on chemical stability and sensory properties of salami during storage | | Journal of the science of food and agriculture |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Effect of modified atmosphere packaging and storage time on physical and sensory properties of sliced salami | | Journal of food processing and preservation |
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| Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut | | Meat science |
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| Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system | | International journal of food microbiology |
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| Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia | | Meat science |
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| Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages | | Meat science |
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| Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling | | Journal of food engineering |
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| Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization | | Food analytical methods |
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| Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods | | Meat science |
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| Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase Microextraction | | Food analytical methods |
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| Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage | | Meat science |
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| Engineering processes in meat products and how they influence their biophysical properties | | Meat science |
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| Utilization of mechanically deboned beef in cooked salami | | Journal of food science |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami | | Food microbiology |
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| Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate | | Applied and environmental microbiology |
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| Seasoning process design optimization for an ascending flow ripening chamber | | Journal of food engineering |
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| Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages | | Meat science |
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| Carbon Monoxide as a Colorant in Cooked or Fermented Sausages | | Journal of food science |
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| Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran | | Food chemistry |
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| Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics | | Meat science |
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| Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus | | Meat science |
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| Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE | | Meat science |
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| The microbial ecology of a typical Italian salami during its natural fermentation | | International journal of food microbiology |
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| Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyproline | | Meat science |
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| Effect of fat score on the quality of various meat products | | Meat science |
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| Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage | | Meat science |
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