Works matching DE "SAUSAGES"

Results: 1645

ЕВАЛУАЦИЈА НА СОДРЖИНАТА НА НИТРИТИ И НИТРАТИ КАЈ ПРЕРАБОТКИТЕ ОД МЕСО ПЛАСИРАНИ НА МАКЕОДНСКИОТ ПАЗАР.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 431

By:

Беличовска, Даниела;
Николова, Александра Сило&

Publication type:

Article

ХЕМИСКИ И МАСНОКИСЕЛИНСКИ ПРОМЕНИ КОИ НАСТАНУВААТ ВО ТРАДИЦИОНАЛНИОТ ПРИЗРЕНСКИ СУЏУК ПРЕД И ПО ТЕРМИЧКАТА ОБРАБОТКА.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 443

By:

Мехмети, Фламур

Publication type:

Article

Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements.

Published in:

Foods, 2025, v. 14, n. 9, p. 1639, doi. 10.3390/foods14091639

By:

Huang, Jingjing;
Wei, Haiqiu;
Luo, Zhang;
Li, Liang;
Liu, Zhendong;
Xie, Ningning

Publication type:

Article

The Behavior of Listeria monocytogenes During the Shelf Life of Wiener Sausages, as an Effect of Fermented Parsley Root Juice and Hawthorn Berry Phenolics.

Published in:

Foods, 2025, v. 14, n. 9, p. 1513, doi. 10.3390/foods14091513

By:

Ștefan, Georgeta;
Goran, Gheorghe Valentin;
Predescu, Corina Nicoleta;
Gurău, Maria Rodica;
Bărăităreanu, Stelian

Publication type:

Article

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages.

Published in:

Foods, 2025, v. 14, n. 9, p. 1491, doi. 10.3390/foods14091491

By:

Martín-Miguélez, José M.;
Castaño, Cristina;
Delgado, Josué;
Olegario, Lary Souza;
González-Mohino, Alberto

Publication type:

Article

DEVELOPING A SAUSAGE PRODUCT WHICH HAVE INCREASED NUTRITIONAL VALUE AND IMPROVED AMINO ACID PROPERTIES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 2, n. 11(134), p. 96, doi. 10.15587/1729-4061.2025.327439

By:

Zheleuova, Zhazira;
Shingisov, Azret;
Berdenbetova, Ainur;
Balabekova, Aigul;
Imanbayev, Alimzhan

Publication type:

Article

On some isoperimetric inequalities for the Newtonian capacity.

Published in:

Communications in Contemporary Mathematics, 2025, v. 27, n. 5, p. 1, doi. 10.1142/S0219199724500275

By:

van den Berg, M.

Publication type:

Article

SAUSAGE SECRETS.

Published in:

World Affairs, 1989, v. 152, n. 1, p. 13

By:

Danelyan, R.

Publication type:

Article

Where to Eat at the 2025 AVSA National Convention.

Published in:

African Violet Magazine, 2024, v. 77, n. 5, p. 50

By:

Deutsch, Randy G.

Publication type:

Article

Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.

Published in:

Biotechnology Letters, 2020, v. 42, n. 8, p. 1513, doi. 10.1007/s10529-020-02874-5

By:

Žugić Petrović, Tanja D.;
Ilić, Predrag D.;
Grujović, Mirjana Ž.;
Mladenović, Katarina G.;
Kocić-Tanackov, Sunčica D.;
Čomić, Ljiljana R.

Publication type:

Article

Duplex digital PCR for the determination of meat proportions of sausages containing meat from chicken, turkey, horse, cow, pig and sheep.

Published in:

European Food Research & Technology, 2019, v. 245, n. 4, p. 853, doi. 10.1007/s00217-018-3220-3

By:

Köppel, René;
Ganeshan, Arthika;
Weber, Stefan;
Pietsch, Klaus;
Graf, Christoph;
Hochegger, Rupert;
Griffiths, Kate;
Burkhardt, Sabine

Publication type:

Article

Digital duplex versus real-time PCR for the determination of meat proportions from sausages containing pork and beef.

Published in:

European Food Research & Technology, 2019, v. 245, n. 1, p. 151, doi. 10.1007/s00217-018-3147-8

By:

Köppel, René;
Ganeshan, Arthika;
van Velsen, Franziska;
Weber, Stefan;
Schmid, Jürg;
Graf, Christoph;
Hochegger, Rupert

Publication type:

Article

Edible mushroom mycelia of <italic>Pleurotus sapidus</italic> as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 5, p. 913, doi. 10.1007/s00217-017-3012-1

By:

Stephan, Alexander;
Ahlborn, Jenny;
Zajul, Martina;
Zorn, Holger

Publication type:

Article

Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N<sub>2</sub>/CO<sub>2</sub> MAP.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 663, doi. 10.1007/s00217-017-2985-0

By:

Walz, Felix H.;
Gibis, Monika;
Koummarasy, Sabine;
Reichert, Corina L.;
Herrmann, Kurt;
Hinrichs, Jörg;
Weiss, Jochen

Publication type:

Article

Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry.

Published in:

European Food Research & Technology, 2015, v. 240, n. 2, p. 441, doi. 10.1007/s00217-014-2343-4

By:

Ramezani, Houra;
Hosseini, Hedayat;
Kamankesh, Marzieh;
Ghasemzadeh-Mohammadi, Vahid;
Mohammadi, Abdorreza

Publication type:

Article

Optimization of multiplex PCR for the identification of animal species using mitochondrial genes in sausages.

Published in:

European Food Research & Technology, 2014, v. 239, n. 3, p. 533, doi. 10.1007/s00217-014-2249-1

By:

Parchami Nejad, Fahimeh;
Tafvizi, Farzaneh;
Tajabadi Ebrahimi, Maryam;
Hosseni, Seyed

Publication type:

Article

First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 619, doi. 10.1007/s00217-012-1788-6

By:

Siegel, Marion;
Schnur, Karin;
Boernsen, Britta;
Pietsch, Klaus;
Waiblinger, Hans-Ulrich

Publication type:

Article

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 527, doi. 10.1007/s00217-012-1777-9

By:

Mokhtar, Sayed;
Mostafa, Gamal;
Taha, Refat;
Eldeep, Gehad

Publication type:

Article

Antimicrobial activity of a meat-borne Bacillus subtilis strain against food pathogens.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 183, doi. 10.1007/s00217-010-1380-x

By:

Caputo, Leonardo;
Quintieri, Laura;
Morea, Maria;
Baruzzi, Federico

Publication type:

Article

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 875, doi. 10.1007/s00217-010-1220-z

By:

Gücükoğlu, Ali;
Küplülü, Özlem

Publication type:

Article

Quantification of beef, pork, chicken and turkey proportions in sausages: use of matrix-adapted standards and comparison of single versus multiplex PCR in an interlaboratory trial.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 55, doi. 10.1007/s00217-009-1138-5

By:

Eugster, Albert;
Ruf, Jürg;
Rentsch, Jürg;
Köppel, Renü

Publication type:

Article

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 283, doi. 10.1007/s00217-008-0933-8

By:

Flores, Mónica;
Olivares, Alicia

Publication type:

Article

Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1651, doi. 10.1007/s00217-008-0889-8

By:

Kezban Candogan;
Suhendra Kartika;
Foster Wardlaw;
James Acton

Publication type:

Article

Quantification of beef and pork fraction in sausages by real-time PCR analysis: results of an interlaboratory trial.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 17, doi. 10.1007/s00217-007-0686-9

By:

Albert Eugster;
Jürg Ruf;
Jürg Rentsch;
Philipp Hübner;
René Köppel

Publication type:

Article

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 449, doi. 10.1007/s00217-006-0556-x

By:

Aurora Marco;
José Navarro;
Mónica Flores

Publication type:

Article

Determination of vitamins A and E in cooked sausages.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 181, doi. 10.1007/s00217-006-0524-5

By:

Felicidad Valls;
Miguel Fernández-Muiño;
Martín Checa;
Maria Sancho Ortiz

Publication type:

Article

Orange fibre as potential functional ingredient for dry-cured sausages.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 1

By:

Juana Fernández-López;
Manuel Viuda-Martos;
Esther Sendra;
Estrella Sayas-Barberá;
Casilda Navarro;
José Pérez-Alvarez

Publication type:

Article

Influence of starter cultures on the free fatty acids during ripening in Tea sausages.

Published in:

European Food Research & Technology, 2007, v. 224, n. 4, p. 511, doi. 10.1007/s00217-006-0304-2

By:

Andreja Zuber;
Mirjana Horvat

Publication type:

Article

Effect of selected yeast strains on the sensory properties of dry fermented sausages.

Published in:

European Food Research & Technology, 2003, v. 217, n. 6, p. 475

By:

M. Dolores Selgas;
Jesús Ros;
M. Luisa García

Publication type:

Article

Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 180

By:

Anna de las Heras;
Alexander Schoch;
Monika Gibis;
Albert Fischer

Publication type:

Article

Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 100

By:

H. Vural

Publication type:

Article

The Influence of Corporate Social Responsibility on Brand Trustworthiness, Perceived Brand Quality, Brand Attitude and Purchase Intentions: The Case of a Leading Vietnamese Sausage Manufacturer.

Published in:

Human Behavior, Development & Society, 2020, v. 21, n. 2, p. 72

By:

Khoa Tran Ngo Hong Dang;
Kohsuwan, Phanasan

Publication type:

Article

Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety.

Published in:

Iranian Journal of Veterinary Medicine, 2019, v. 13, n. 1, p. 101, doi. 10.22059/ijvm.2018.267894.1004935

By:

Al-Qassab, Tareq;
Kamkar, Abolfazl;
Shayan, Parviz;
Khanjari, Ali

Publication type:

Article

Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 129, doi. 10.3390/fermentation11030129

By:

Li, Ruiting;
Zhang, Fanfan;
Lu, Shiling

Publication type:

Article

Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 629, doi. 10.3390/fermentation10120629

By:

Yogeswara, Ida Bagus Agung;
Nursini, Ni Wayan;
Kusumawati, I Gusti Ayu Wita;
Kusumaningsih, Purwaningtyas

Publication type:

Article

The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 326, doi. 10.3390/fermentation10060326

By:

Ferrer-Bustins, Núria;
Costa, Jean Carlos Correia Peres;
Pérez-Rodríguez, Fernando;
Martín, Belén;
Bover-Cid, Sara;
Jofré, Anna

Publication type:

Article

Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9 , 794.

Published in:

2024

By:

Mu, Hongliang;
Weng, Peifang;
Wu, Zufang

Publication type:

Correction Notice

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).

Published in:

Fermentation (Basel), 2024, v. 10, n. 2, p. 104, doi. 10.3390/fermentation10020104

By:

Škaljac, Snežana;
Jokanović, Marija;
Peulić, Tatjana;
Vranešević, Jelena;
Kartalović, Brankica;
Tomović, Vladimir;
Ikonić, Predrag;
Šojić, Branislav

Publication type:

Article

Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 883, doi. 10.3390/fermentation9100883

By:

Liu, Ting;
Zhang, Taiwu;
Zhai, Yujia;
Sun, Lina;
Zhai, Maoqin;
Kang, Letian;
Zhao, Xin;
Wang, Bohui;
Duan, Yan;
Jin, Ye

Publication type:

Article

Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 842, doi. 10.3390/fermentation9090842

By:

Wang, Chenlei;
Zhao, Siyu;
Wang, Xiaolin;
Le, Wenjia;
Hu, Guanhua;
Liu, Ting;
Zhao, Congying;
Jin, Ye;
Su, Lin

Publication type:

Article

Flavour Characteristics of Fermented Meat Products in China: A Review.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 830, doi. 10.3390/fermentation9090830

By:

Hao, Mai;
Wang, Wei;
Zhang, Jiamin;
Chen, Lin

Publication type:

Article

Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 794, doi. 10.3390/fermentation9090794

By:

Mu, Hongliang;
Weng, Peifang;
Wu, Zufang

Publication type:

Article

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 558, doi. 10.3390/fermentation9060558

By:

Akköse, Ahmet;
Oğraş, Şeyma Şişik;
Kaya, Mükerrem;
Kaban, Güzin

Publication type:

Article

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 403, doi. 10.3390/fermentation9040403

By:

Ferrer-Bustins, Núria;
Martín, Belén;
Llauger, Mar;
Bou, Ricard;
Bover-Cid, Sara;
Jofré, Anna

Publication type:

Article

In Vitro Characterization of Limosilactobacillus reuteri Lac Ib01 (OL468126.1) Isolated from Traditional Sheep Dry Sausage and Evaluation of the Activity of Arthrospira platensis or Phycocyanin on Its Growth-Promoting Ability.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 248, doi. 10.3390/fermentation9030248

By:

Chakroun, Ibtissem;
Haddaji, Najla;
Fedhila, Kais;
Maatallah, Makaoui;
Mzoughi, Ridha;
Chaabouni, Yassine;
Krichen, Youssef;
Bakhrouf, Amina

Publication type:

Article

Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 683, doi. 10.3390/fermentation8120683

By:

Montanari, Chiara;
Barbieri, Federica;
Gardini, Gabriele;
Magnani, Rudy;
Gottardi, Davide;
Gardini, Fausto;
Tabanelli, Giulia

Publication type:

Article

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 526, doi. 10.3390/fermentation8100526

By:

Sirini, Noelí;
Loyeau, Paula;
Ruiz, María;
Stegmayer, María;
Soto, Lorena;
Werning, María;
Frizzo, Laureano;
Ordoñez, Vanesa;
Fernández-López, Juana;
Rosmini, Marcelo

Publication type:

Article

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 49, doi. 10.3390/fermentation8020049

By:

Dias, Igor;
Laranjo, Marta;
Potes, Maria Eduarda;
Agulheiro-Santos, Ana Cristina;
Ricardo-Rodrigues, Sara;
Fraqueza, Maria João;
Oliveira, Margarida;
Elias, Miguel

Publication type:

Article

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 49, doi. 10.3390/fermentation8020049

By:

Dias, Igor;
Laranjo, Marta;
Potes, Maria Eduarda;
Agulheiro-Santos, Ana Cristina;
Ricardo-Rodrigues, Sara;
Fraqueza, Maria João;
Oliveira, Margarida;
Elias, Miguel

Publication type:

Article

Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage.

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2022, v. 27, n. 2, p. 100, doi. 10.14334/jitv.v27i2.3009

By:

A. H., Prayitno;
D. L., Rukmi;
A., Widiyawati;
B., Prasetyo

Publication type:

Article