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La ricerca find articoli where soggetti phrase all words 'SAUSAGE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 481 riferimenti
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    1. Ruusunen, M; Sarkka-Tirkkonen, M; Puolanne, E
      Saltiness of coarsely ground cooked ham with reduced salt content

      AGRICULTURAL AND FOOD SCIENCE IN FINLAND
    2. Metaxopoulos, J; Samelis, J; Papadelli, M
      Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece

      ITALIAN JOURNAL OF FOOD SCIENCE
    3. Luongo, D; Giagnacovo, B; Fiume, I; Iorizzo, M; Coppola, R
      Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei

      ITALIAN JOURNAL OF FOOD SCIENCE
    4. Ruderman, MS; Roberts, B; Pelinovsky, EN; Petrukhin, NS
      Slow solitary waves in multi-layered magnetic structures

      PHYSICS OF PLASMAS
    5. Ji, BK; Park, HS; Oh, SJ; Joo, JH; Nah, W; Park, NJ; Hong, GW
      Interface irregularity and texture evolution of Bi-Sr-Ca-Cu-O superconductor tape processed by PIT method

      IEEE TRANSACTIONS ON APPLIED SUPERCONDUCTIVITY
    6. Kendrick, CA; Acton, JC
      Salt concentration, type of phosphate and film sealant effects on meat adhesion to packaging films

      JOURNAL OF MUSCLE FOODS
    7. Rocha, JRC; Kosminsky, L; Paixao, TRLC; Bertotti, M
      Anodic oxidation of nitrite at a molybdenum oxide layer

      ELECTROANALYSIS
    8. Jo, C; Ahn, DU; Byun, MW
      Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

      RADIATION PHYSICS AND CHEMISTRY
    9. Hamana, Y
      Asymptotics of the moment generating function for the range of random walks

      JOURNAL OF THEORETICAL PROBABILITY
    10. Sturt, P; Pickering, MJ; Scheepers, C; Crocker, MW
      The preservation of structure in language comprehension: Is reanalysis thelast resort?

      JOURNAL OF MEMORY AND LANGUAGE
    11. Katla, T; Moretro, T; Aasen, IM; Holck, A; Axelsson, L; Naterstad, K
      Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures

      FOOD MICROBIOLOGY
    12. Jagannath, A; Ramesh, A; Ramesh, MN; Chandrashekar, A; Varadaraj, MC
      Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7

      FOOD MICROBIOLOGY
    13. Devlieghere, F; Geeraerd, AH; Versyck, KJ; Vandewaetere, B; Van Impe, J; Debevere, J
      Growth of Listeria monocytogenes in modified atmosphere packed cooked meatproducts: a predictive model

      FOOD MICROBIOLOGY
    14. Lahti, E; Johansson, T; Honkanen-Buzalski, T; Hill, P; Nurmi, E
      Survival and detection of Escherichia coli O157 : H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures

      FOOD MICROBIOLOGY
    15. Konishi, Y; Horiuchi, J; Kobayashi, M
      Dynamic evaluation of the dehydration response curves of foods characterized by a poultice-up process using a fish-paste sausage. II. A new tank model for a computer simulation

      DRYING TECHNOLOGY
    16. Gevers, D; Huys, G; Swings, J
      Applicability of rep-PCR fingerprinting for identification of Lactobacillus species

      FEMS MICROBIOLOGY LETTERS
    17. Barriere, C; Centeno, D; Lebert, A; Leroy-Setrin, S; Berdague, JL; Talon, R
      Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

      FEMS MICROBIOLOGY LETTERS
    18. Chikthimmah, N; Anantheswaran, RC; Roberts, RF; Mills, EW; Knabel, SJ
      Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 : H7 during processing of Lebanon bologna

      JOURNAL OF FOOD PROTECTION
    19. Calicioglu, M; Faith, NG; Buege, DR; Luchansky, JB
      Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157 : H7

      JOURNAL OF FOOD PROTECTION
    20. Chikthimmah, N; Guyer, RB; Knabel, SJ
      Validation of a 5-log(10) reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system

      JOURNAL OF FOOD PROTECTION
    21. Samelis, J; Sofos, JN; Kain, ML; Scanga, JA; Belk, KE; Smith, GC
      Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages

      JOURNAL OF FOOD PROTECTION
    22. Rouzaud, P; Soulat, JM; Trela, C; Fraysse, P; Recco, P; Carles, P; Lauque, D
      Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould

      INTERNATIONAL ARCHIVES OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH
    23. Lin, KW; Chao, JY
      Quality characteristics of reduced-fat Chinese-style sausage as related tochitosan's molecular weight

      MEAT SCIENCE
    24. Jo, C; Lee, JW; Lee, KH; Byun, MW
      Quality properties of pork sausage prepared with water-soluble chitosan oligomer

      MEAT SCIENCE
    25. Con, AH; Gokalp, HY; Kaya, M
      Antagonistic effect on Listeria monocytogenes and L-innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk

      MEAT SCIENCE
    26. Byun, MW; Lee, JW; Jo, C; Yook, HS
      Quality properties of sausage made with gamma-irradiated natural pork and lamb casing

      MEAT SCIENCE
    27. Komprda, T; Neznalova, J; Standara, S; Bover-Cid, S
      Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican

      MEAT SCIENCE
    28. Jimenez-Colmenero, F; Carballo, J; Cofrades, S
      Healthier meat and meat products: their role as functional foods

      MEAT SCIENCE
    29. Abiola, SS; Adegbaju, SW
      Effect of substituting pork backfat with rind on quality characteristics of pork sausage

      MEAT SCIENCE
    30. Erkkila, S; Petaja, E; Eerola, S; Lilleberg, L; Mattila-Sandholm, T; Suihko, ML
      Flavour profiles of dry sausages fermented by selected novel meat starter cultures

      MEAT SCIENCE
    31. Li, CT; Wick, M
      Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM)

      MEAT SCIENCE
    32. Puolanne, EJ; Ruusunen, MH; Vainionpaa, JI
      Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

      MEAT SCIENCE
    33. Sunesen, LO; Dorigoni, V; Zanardi, E; Stahnke, L
      Volatile compounds released during ripening in Italian dried sausage

      MEAT SCIENCE
    34. Fernandez-Fernandez, E; Romero-Rodriguez, MA; Vazquez-Oderiz, ML
      Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing

      MEAT SCIENCE
    35. Kaniou, I; Samouris, G; Mouratidou, T; Eleftheriadou, A; Zantopoulos, N
      Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 degrees C

      FOOD CHEMISTRY
    36. Merkl, F; Wuthrich, MV
      Annealed survival asymptotics for Brownian motion in a scaled Poissonian potential

      STOCHASTIC PROCESSES AND THEIR APPLICATIONS
    37. Bradley, PL; Haberman, AS; Andrew, DJ
      Organ formation in Drosophila: specification and morphogenesis of the salivary gland

      BIOESSAYS
    38. Hsu, SY; Chung, HY
      Effects of kappa-carrageenan, salt, phosphates and fat on qualities of lowfat emulsified meatballs

      JOURNAL OF FOOD ENGINEERING
    39. Erdos, L
      Lifschitz tail in a magnetic field: coexistence of classical and quantum behavior in the borderline case

      PROBABILITY THEORY AND RELATED FIELDS
    40. Hamana, Y; Kesten, H
      A large-deviation result for the range of random walk and for the Wiener sausage

      PROBABILITY THEORY AND RELATED FIELDS
    41. Lopez-Diaz, TM; Santos, JA; Garcia-Lopez, ML; Otero, A
      Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    42. Bredholt, S; Nesbakken, T; Holck, A
      Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    43. Stekelenburg, FK; Kant-Muermans, MLT
      Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    44. Worcman-Barninka, D; Destro, MT; Fernandes, SA; Landgraf, M
      Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    45. Erkkila, S; Suihko, ML; Eerola, S; Petaja, E; Mattila-Sandholm, T
      Dry sausage fermented by Lactobacillus rhamnosus strains

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    46. Aran, N
      The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    47. Barriere, C; Bruckner, R; Talon, R
      Characterization of the single superoxide dismutase of Staphylococcus xylosus

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    48. El-Adawy, TA
      Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI

      NAHRUNG-FOOD
    49. Grochalska, D; Mroczek, J
      Influence of soya bean preparations and reduced salt content on the quality of poultry sausages

      MEDYCYNA WETERYNARYJNA
    50. Du, M; Ahn, DU
      Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage

      JOURNAL OF FOOD SCIENCE
    51. Ripoche, A; Le Guern, L; Martin, JL; Taylor, RG; Vendeuvre, JL
      Sausage structure analysis

      JOURNAL OF FOOD SCIENCE
    52. Yin, LJ; Jiang, ST
      Pediococcus pentosaceus L and S utilization in fermentation and storage ofmackerel sausage

      JOURNAL OF FOOD SCIENCE
    53. Berezhkovskii, AM; Makhnovskii, YA; Weiss, GH
      Trapping of Brownian particles by random spheres of different radii

      JOURNAL OF CHEMICAL PHYSICS
    54. Martuscelli, M; Tofalo, R; Fiore, C; Galgano, F; Caruso, N; Suzzi, G
      Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy)

      INDUSTRIE ALIMENTARI
    55. Thiemig, F; Tsedendamba, U; Oelker, P
      The red-colour development in emulsions of scalding sausages with a gas mixture of nitric oxide and nitrogen

      FLEISCHWIRTSCHAFT
    56. Stiebing, A; Oberhaus, T; Baumgart, J
      Natamycin - prevention of the mould growth in raw sausages

      FLEISCHWIRTSCHAFT
    57. Moller, S; Rahn, M; Schneider, F
      Effect of different phosphate preparations on consistency and sensory of cooked sausages

      FLEISCHWIRTSCHAFT
    58. Bohmler, G
      Detection of beef protein in meat products - a discussion about possible ways to input

      FLEISCHWIRTSCHAFT
    59. Klettner, PG
      Effect of phosphates on technological parameters by dry fermented sausage

      FLEISCHWIRTSCHAFT
    60. Cofrades, S; Hughes, E; Troy, DJ
      Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    61. Wolter, H; Laing, E; Viljoen, BC
      Isolation and identification of yeasts associated with intermediate moisture meats

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    62. Laubscher, WDF; Viljoen, BC; Albertyn, J
      The yeast flora occuring in the trachea of broiler chicken

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    63. Mittal, GS; Zhang, J
      Use of neural network in predicting sodium ion concentration in frankfurters during smokehouse cooking

      ITALIAN JOURNAL OF FOOD SCIENCE
    64. Sanchez-Escalante, A; Torrescano, G; Camou, JP; Ballesteros, MN; Gonzalez-Mendez, NF
      Utilization of applesauce in a low-fat bologna-type product

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    65. Sandrou, DK; Arvanitoyannis, IS
      Low-fat/calorie foods: Current state and perspectives

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    66. Demeyer, D; Raemaekers, M; Rizzo, A; Holck, A; De Smedt, A; ten Brink, B; Hagen, B; Montel, C; Zanardi, E; Murbrekk, E; Leroy, F; Vandendriessche, F; Lorentsen, K; Venema, K; Sunesen, L; Stahnke, L; De Vuyst, L; Talon, R; Chizzolini, R; Eerola, S
      Control of bioflavour and safety in fermented sausages: first results of aEuropean project

      FOOD RESEARCH INTERNATIONAL
    67. Beriain, MJ; Chasco, J; Lizaso, G
      Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

      FOOD CONTROL
    68. Beriain, MJ; Lizaso, G; Chasco, J
      Free amino acids and proteolysis involved in 'salchichon' processing

      FOOD CONTROL
    69. Byun, MW; Lee, JW; Yook, HS; Lee, KH; Kim, S; Kim, WJ; Kim, KS
      Effect of gamma irradiation on the raw meat in Bologna sausage production

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    70. Myat, MM; Andrew, DJ
      Organ shape in the Drosophila salivary gland is controlled by regulated, sequential internalization of the primordia

      DEVELOPMENT
    71. Colmenero, FJ
      Relevant factors in strategies for fat reduction in meat products

      TRENDS IN FOOD SCIENCE & TECHNOLOGY
    72. Rajbhandari, SM; Sutton, M; Davies, C; Tesfaye, S; Ward, JD
      'Sausage toe': a reliable sign of underlying osteomyelitis

      DIABETIC MEDICINE
    73. Larrouture, C; Ardaillon, V; Pepin, M; Montel, MC
      Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

      FOOD MICROBIOLOGY
    74. Mirade, PS; Daudin, JD
      A numerical study of the airflow patterns in a sausage dryer

      DRYING TECHNOLOGY
    75. Gevers, D; Huys, G; Devlieghere, F; Uyttendaele, M; Debevere, J; Swings, J
      Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products

      SYSTEMATIC AND APPLIED MICROBIOLOGY
    76. Canac-Arteaga, D; Viallon, C; Berdague, JL
      Analytical artifacts caused by the presence of water vapor in the headspace of food products

      ANALUSIS
    77. McIngvale, SC; Chen, XQ; McKillip, JL; Drake, MA
      Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature

      JOURNAL OF FOOD PROTECTION
    78. Kang, DH; Fung, DYC
      Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation

      JOURNAL OF FOOD PROTECTION
    79. Hoang, VH
      Singularly perturbed Dirichlet problems in randomly perforated domains

      COMMUNICATIONS IN PARTIAL DIFFERENTIAL EQUATIONS
    80. Lucke, FK
      Utilization of microbes to process and preserve meat

      MEAT SCIENCE
    81. Pietrasik, Z; Duda, Z
      Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages

      MEAT SCIENCE
    82. Wang, FS
      Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 degrees C

      MEAT SCIENCE
    83. Crehan, CM; Hughes, E; Troy, DJ; Buckley, DJ
      Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

      MEAT SCIENCE
    84. Hagen, BF; Naes, H; Holck, AL
      Meat starters have individual requirements for Mn2+

      MEAT SCIENCE
    85. Mittal, GS; Zhang, J
      Prediction of temperature and moisture content of frankfurters during thermal processing using neural network

      MEAT SCIENCE
    86. Jo, C; Jin, SK; Ahn, DU
      Color changes in irradiated cooked pork sausage with different fat sourcesand packaging during storage

      MEAT SCIENCE
    87. Cosansu, S; Ayhan, K
      Survival of enterohaemorrhagic Escherichia coli O157 : H7 strain in Turkish soudjouck during fermentation, drying and storage periods

      MEAT SCIENCE
    88. Talon, R; Walter, D; Montel, MC
      Growth and effect of staphylococci and lactic acid bacteria on unsaturatedfree fatty acids

      MEAT SCIENCE
    89. Gimeno, O; Ansorena, D; Astiasaran, I; Bello, J
      Characterization of chorizo de Pamplona: instrumental measurements of colour and texture

      FOOD CHEMISTRY
    90. Khalil, AH
      Quality characteristics of low-fat beef patties formulated with modified corn starch and water

      FOOD CHEMISTRY
    91. Englander, J
      On the volume of the supercritical super-Brownian sausage conditioned on survival

      STOCHASTIC PROCESSES AND THEIR APPLICATIONS
    92. Cordero, MR; Zumalacarregui, JM
      Characterization of Micrococcaceae isolated from salt used for Spanish dry-cured ham

      LETTERS IN APPLIED MICROBIOLOGY
    93. Garcia, C; Martin, A; Timon, ML; Cordoba, JJ
      Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham

      LETTERS IN APPLIED MICROBIOLOGY
    94. Hsu, SY; Chung, HY
      Interactions of konjac, agar, curdlan gum, kappa-carrageenan and reheatingtreatment in emulsified meatballs

      JOURNAL OF FOOD ENGINEERING
    95. Schnell, U; Wills, JM
      Densest packings of more than three d-spheres are nonplanar

      DISCRETE & COMPUTATIONAL GEOMETRY
    96. Nykanen, A; Weckman, K; Lapvetelainen, A
      Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    97. Casey, P; Condon, S
      Synergistic lethal combination of nitrite and acid pH on a verotoxin-negative strain of Escherichia coli O157

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    98. Garcia-Varona, M; Santos, EM; Jaime, I; Rovira, J
      Characterisation of Micrococcaceae isolated from different varieties of chorizo

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    99. Tan, JD; Galvez, FCF; Tomita, F
      Isolation and characterization of bacteriocin-producing microorganisms from AGOS-OS

      JOURNAL OF FOOD SAFETY
    100. Riordan, DCR; Duffy, G; Sheridan, JJ; Whiting, RC; Blair, IS; McDowell, DA
      Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157 : H7 in pepperoni

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY


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Documento generato il 22/01/21 alle ore 21:08:23