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    1. Navarro, JL; Nadal, MI; Nieto, P; Flores, J
      Effect of nitrate and nitrite curing salts on the generation and oxidationof fatty acids in non-fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Garcia, ML; Casas, C; Toledo, VM; Selgas, MD
      Effect of selected mould strains on the sensory properties of dry fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. Fadda, S; Vignolo, G; Aristoy, MC; Oliver, G; Toldra, F
      Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

      JOURNAL OF APPLIED MICROBIOLOGY
    4. Parente, E; Martuscelli, M; Gardini, F; Grieco, S; Crudele, MA; Suzzi, G
      Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

      JOURNAL OF APPLIED MICROBIOLOGY
    5. Rossi, F; Tofalo, R; Torriani, S; Suzzi, G
      Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages

      JOURNAL OF APPLIED MICROBIOLOGY
    6. 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
    7. Kasapis, S; Boskou, D
      Rheological and sensory properties of popular Greek foodstuffs: A review

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    8. Singh, RRB; Rao, KH; Anjaneyulu, ASR; Patil, GR
      Moisture sorption properties of smoked chicken sausages from spent hen meat

      FOOD RESEARCH INTERNATIONAL
    9. Ordonez, M; Rovira, J; Jaime, I
      The relationship between the composition and texture of conventional and low-fat frankfurters

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    10. 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
    11. Chikthimmah, V; Knabel, SJ
      Survival of Escherichia coli 0157 : H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C

      JOURNAL OF FOOD PROTECTION
    12. 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
    13. Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
      Effectiveness of a Lactobacillus sakei starter culture in the reduction ofbiogenic amine accumulation as a function of the raw material quality

      JOURNAL OF FOOD PROTECTION
    14. Bover-Cid, S; Miguelez-Arrizado, J; Vidal-Carou, MC
      Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

      MEAT SCIENCE
    15. Bruna, JM; Ordonez, JA; Fernandez, M; Herranz, B; de la Hoz, L
      Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

      MEAT SCIENCE
    16. Bruna, JM; Hierro, EM; de la Hoz, L; Mottram, DS; Fernandez, M; Ordonez, JA
      The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

      MEAT SCIENCE
    17. Durlu-Ozkaya, F; Ayhan, K; Vural, N
      Biogenic amines produced by Enterobacteriaceae isolated from meat products

      MEAT SCIENCE
    18. Cocolin, L; Manzano, M; Aggio, D; Cantoni, C; Comi, G
      A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved inmeat fermentations. Its application to naturally fermented Italian sausages

      MEAT SCIENCE
    19. Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
      Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar

      MEAT SCIENCE
    20. Gimeno, O; Astiasaran, I; Bello, J
      Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

      MEAT SCIENCE
    21. Caporale, G; Monteleone, E
      Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil

      SCIENCES DES ALIMENTS
    22. Herranz, C; Martinez, JM; Rodriguez, JM; Hernandez, PE; Cintas, LM
      Optimization of enterocin P production by batch fermentation of Enterococcus faecium P13 at constant pH

      APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
    23. Cleveland, J; Montville, TJ; Nes, IF; Chikindas, ML
      Bacteriocins: safe, natural antimicrobials for food preservation

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    24. Santos, NN; Santos-Mendonca, RC; Sanz, Y; Bolumar, T; Aristoy, MC; Toldra, F
      Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    25. Bover-Cid, S; Hugas, M; Izquierdo-Pulido, M; Vidal-Carou, MC
      Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    26. Hoornstra, E; Notermans, S
      Quantitative microbiological risk assessment

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    27. Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
      Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    28. Williams, RC; Golden, DA
      Influence of modified atmospheric storage, lactic acid, and NaCl on survival of sublethally heat-injured Listeria monocytogenes

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    29. Gardini, F; Martuscelli, M; Caruso, MC; Galgano, F; Crudele, MA; Favati, F; Guerzoni, ME; Suzzi, G
      Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    30. Scannell, AGM; Schwarz, G; Hill, C; Ross, RP; Arendt, EK
      Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    31. Messi, P; Bondi, M; Sabia, C; Battini, R; Manicardi, G
      Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    32. Kohler, A; Host, V; Ofstad, R
      Image analysis of particle dispersions in microscopy images of cryo-sectioned sausages

      SCANNING
    33. Sanz, Y; Toldra, F
      Purification and characterization of an X-prolyl-dipeptidyl peptidase fromLactobacillus sakei

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    34. Leroy, F; De Vuyst, L
      Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    35. Osset, J; Bartolome, RM; Garcia, E; Andreu, A
      Assessment of the capacity of Lactobacillus to inhibit the growth of uropathogens and block their adhesion to vaginal epithelial cells

      JOURNAL OF INFECTIOUS DISEASES
    36. Mandal, PK; Rao, VK; Kowale, BN
      Quality of buffalo meat sausages containing decolourized globin protein isolate

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    37. Yuste, J; Pla, R; Capellas, M; Sendra, E; Beltran, E; Mor-Mur, M
      Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation

      JOURNAL OF FOOD SCIENCE
    38. Valls, F; Sancho, MT; Fernandez-Muino, MA; Checa, MA
      Determination of vitamin B-6 in cooked sausages

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    39. Finoli, C; Vecchio, A; Galli, A
      Biogenic amine occurrence in cheeses

      INDUSTRIE ALIMENTARI
    40. 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
    41. Petaja, E; Eerola, S; Petaja, P
      Biogenic amines in cold-smoked fish fermented with lactic acid bacteria

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    42. Vilar, I; Fontan, MCG; Prieto, B; Tornadijo, ME; Carballo, J
      A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product

      JOURNAL OF APPLIED MICROBIOLOGY
    43. Samelis, J; Georgiadou, KG
      The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential

      JOURNAL OF APPLIED MICROBIOLOGY
    44. Ansorena, D; Astiasaran, I; Bello, J
      Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    45. 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
    46. Mauriello, G; Moschetti, G; Villani, E; Blaiotta, G; Coppola, S
      Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami

      INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
    47. Abunyewa, AAO; Laing, E; Hugo, A; Viljoen, BC
      The population change of yeasts in commercial salami

      FOOD MICROBIOLOGY
    48. Samelis, J; Kakouri, A; Rementzis, J
      Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degrees C

      FOOD MICROBIOLOGY
    49. Teodorovic, V; Smiljanic, D; Baltic, M; Buncic, O
      Biogenic amines formation influenced by tissue enzymes and pH value in themixture prepared for raw sausages

      ACTA VETERINARIA-BEOGRAD
    50. Bover-Cid, S; Hugas, M; Izquierdo-Pulido, M; Vidal-Carou, MC
      Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

      JOURNAL OF FOOD PROTECTION
    51. Olesen, PT; Stahnke, LH
      The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces

      MEAT SCIENCE
    52. Lucke, FK
      Utilization of microbes to process and preserve meat

      MEAT SCIENCE
    53. 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
    54. Hagen, BF; Naes, H; Holck, AL
      Meat starters have individual requirements for Mn2+

      MEAT SCIENCE
    55. Crehan, CM; Troy, DJ; Buckley, DJ
      Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

      MEAT SCIENCE
    56. Encinas, JP; Lopez-Diaz, TM; Garcia-Lopez, ML; Otero, A; Moreno, B
      Yeast populations on Spanish fermented sausages

      MEAT SCIENCE
    57. Bruna, JR; Fernandez, M; Hierro, EM; Ordonez, JA; de la Hoz, L
      Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

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

      FOOD CHEMISTRY
    59. Martuscelli, M; Crudele, MA; Gardini, F; Suzzi, G
      Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

      LETTERS IN APPLIED MICROBIOLOGY
    60. Barakat, RK; Griffiths, MW; Harris, LJ
      Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultrymeat

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    61. Sanchez, I; Palop, L; Ballesteros, C
      Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    62. Farber, P; Geisen, R
      Karyotype of Penicillium nalgiovense and assignment of the penicillin biosynthetic genes to chromosome IV

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    63. Samelis, J; Kakouri, A; Rementzis, J
      The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

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

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    65. Lopez, MC; Medina, LM; Huerta, R; Jordano, R
      Occurrence of contaminant biota in different European dry-sausages

      ACTA ALIMENTARIA
    66. Bjorkroth, KJ; Geisen, R; Schillinger, U; Weiss, N; De Vos, P; Holzapfel, WH; Korkeala, HJ; Vandamme, P
      Characterization of Leuconostoc gasicomitatum sp nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    67. Martinez, JM; Kok, J; Sanders, JW; Hernandez, PE
      Heterologous coproduction of enterocin A and pediocin PA-1 by Lactococcus lactis: Detection by specific peptide-directed antibodies

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    68. Kunene, NF; Geornaras, I; von Holy, A; Hastings, JW
      Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    69. Enan, G
      Inhibition of Bacillus cereus ATCC 14579 by plantaricin UG1 in vitro and in food

      NAHRUNG-FOOD
    70. Andersson, A; Andersson, K; Tornberg, E
      A comparison of fat-holding between beefburgers and emulsion sausages

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    71. Mandal, PK; Rao, VK; Kowale, BN; Pal, UK
      Utilization of serum protein isolate from buffalo blood in buffalo meat sausages

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    72. Senoz, B; Isikli, N; Coksoyler, N
      Biogenic amines in Turkish sausages (sucuks)

      JOURNAL OF FOOD SCIENCE
    73. Bruna, JM; Fernandez, M; Hierro, EM; Ordonez, JA; De la Hoz, L
      Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucorracemosus

      JOURNAL OF FOOD SCIENCE
    74. Marconi, E; Sorrentino, E; Mastrocola, L; Coppola, R
      Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    75. Valls, F; Sancho, MT; Fernandez-Muino, MA; Checa, MA
      Simultaneous determination of nicotinic acid and nicotinamide in cooked sausages

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    76. Ansorena, D; Astiasaran, I; Bello, J
      Influence of the simultaneous addition of the protease flavourzyme and thelipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    77. Martuscelli, M; Crudele, MA; Fiore, C; Suzzi, G; Amato, D; Di Gennaro, P; Laurita, C
      Effect of indigenous starter cultures on the quality of "salsiccia sotto sugna" salami

      INDUSTRIE ALIMENTARI
    78. Ambrosiadis, I; Soultos, N; Georgakis, S
      The effects of encapsulated citric acid on the quality attributes of Bologna type sausages

      FLEISCHWIRTSCHAFT
    79. Buckenhuskes, HJ; Gehring, U
      Present-day aspects of Fresh Mettwurst Manufacture

      FLEISCHWIRTSCHAFT
    80. Schnackel, W; Wiegand, D; Schnackel, D; Fischer, W
      Meat products from muttons

      FLEISCHWIRTSCHAFT
    81. Scheuer, R; Rodel, W
      Production of salami-type sausages with reduced content of biogenic amines

      FLEISCHWIRTSCHAFT
    82. Monge, R; Arias, ML; Alfaro, T; Jimenez, M
      Nutritional and microbiological profile of soy bean sausages available in Costa Rica

      ARCHIVOS LATINOAMERICANOS DE NUTRICION
    83. Wirta, ER; Makela, P; Ridell, J; Korkeala, H
      Temperature conditions of meat products during refrigerated transport by lorries

      Archiv für Lebensmittelhygiene
    84. Straub, JA; Hertel, C; Hammes, WP
      The fate of recombinant DNA in thermally treated fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    85. Selgas, MD; Casas, C; Toledo, VM; Garcia, ML
      Effect of selected mould strains on lipolysis in dry fermented sausages

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    86. Roig-Sagues, AX; Hernandez-Herrero, MM; Lopez-Sabater, EI; Rodriguez-Jerez, JJ; Mora-Ventura, MT
      Microbiological events during the elaboration of "fuet", a Spanish ripenedsausage - Relationships between the development of histidine- and tyrosine-decarboxylase containing bacteria and pH and water activity

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    87. Kenneally, PM; Fransen, NG; Grau, H; O'Neill, EE; Arendt, EK
      Effects of environmental conditions on microbial proteolysis in a pork myofibril model system

      JOURNAL OF APPLIED MICROBIOLOGY
    88. Bruna, JM; Fernandez, M; Hierro, E; de la Hoz, L; Ordonez, JA
      Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    89. Ordonez, JA; Hierro, EM; Bruna, JM; de la Hoz, L
      Changes in the components of dry-fermented sausages during ripening

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    90. Lange, C; Rousseau, F; Issanchou, S
      Expectation, liking and purchase behaviour under economical constraint

      FOOD QUALITY AND PREFERENCE
    91. Zhang, GP; Holley, RA
      Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats

      FOOD MICROBIOLOGY
    92. Rao, KH; Anjaneyulu, ASR; Singh, RRB; Dubey, PC; Yadav, PL
      Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens

      INDIAN JOURNAL OF ANIMAL SCIENCES
    93. Davies, EA; Milne, CF; Bevis, HE; Potter, RW; Harris, JM; Willams, GC; Thomas, LV; Delves-Broughton, J
      Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage

      JOURNAL OF FOOD PROTECTION
    94. Ripabelli, G; Sammarco, ML; Grasso, GM
      Evaluation of immunomagnetic separation and plating media for recovery of Salmonella from meat

      JOURNAL OF FOOD PROTECTION
    95. Ayhan, K; Kolsarici, N; Ozkan, GA
      The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

      MEAT SCIENCE
    96. Zapelena, MJ; Astiasaran, I; Bello, J
      Dry fermented sausages made with a protease from Aspergillus oryzae and ora starter culture

      MEAT SCIENCE
    97. Gonzalez-Fandos, ME; Sierra, M; Garcia-Lopez, ML; Garcia-Fernandez, MC; Otero, A
      The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichon)

      MEAT SCIENCE
    98. Masson, F; Johansson, G; Montel, MC
      Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixture

      MEAT SCIENCE
    99. Meynier, A; Novelli, E; Chizzolini, R; Zanardi, E; Gandemer, G
      Volatile compounds of commercial Milano salami

      MEAT SCIENCE
    100. Pietrasik, Z
      Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages

      MEAT SCIENCE


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Documento generato il 24/01/21 alle ore 05:19:19