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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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| 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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| 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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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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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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| 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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| Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods | | Meat science |
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| Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami | | Food microbiology |
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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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| 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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| 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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| Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage | | Meat science |
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