Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo.
- Published in:
- Separations (2297-8739), 2023, v. 10, n. 12, p. 585, doi. 10.3390/separations10120585
- By:
- Publication type:
- Article
Works matching DE "CHORIZO"
Results: 27
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Hygienic quality of the traditional red chorizo commercialized in the city of Toluca, State of Mexico.
- Published in:
- Revista Mexicana de Ciencias Pecuarias, 2019, v. 10, n. 1, p. 172, doi. 10.22319/rmcp.v10i1.4344
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- Publication type:
- Article
3
Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100.
- Published in:
- JSFA Reports, 2024, v. 4, n. 9, p. 326, doi. 10.1002/jsf2.215
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- Publication type:
- Article
4
Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups.
- Published in:
- Foods, 2024, v. 13, n. 22, p. 3705, doi. 10.3390/foods13223705
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- Publication type:
- Article
5
Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador).
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2956, doi. 10.3390/foods12152956
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- Publication type:
- Article
6
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).
- Published in:
- Foods, 2023, v. 12, n. 5, p. 932, doi. 10.3390/foods12050932
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- Publication type:
- Article
7
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 828, doi. 10.3390/foods12040828
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- Publication type:
- Article
8
The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 483, doi. 10.3390/foods12030483
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- Publication type:
- Article
9
New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 472, doi. 10.3390/foods12030472
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- Publication type:
- Article
10
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2313, doi. 10.3390/foods11152313
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- Publication type:
- Article
11
Sausages: Nutrition, Safety, Processing and Quality Improvement.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
12
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1813, doi. 10.3390/foods9121813
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- Publication type:
- Article
13
Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity in Enterococcus faecium MXVK29 isolated from Mexican chorizo.
- Published in:
- Letters in Applied Microbiology, 2017, v. 64, n. 2, p. 171, doi. 10.1111/lam.12699
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- Publication type:
- Article
14
Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1254, doi. 10.1002/fsn3.668
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- Publication type:
- Article
15
INFLUENCE OF SALT LEVEL, STARTER CULTURE, FERMENTABLE CARBOHYDRATES, AND TEMPERATURE ON THE BEHAVIOUR OF L. MONOCYTOGENES IN SLICED CHOURIÇO DURING STORAGE.
- Published in:
- Acta Alimentaria, 2017, v. 46, n. 2, p. 206, doi. 10.1556/066.2017.46.2.10
- By:
- Publication type:
- Article
16
Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo.
- Published in:
- Dyna (0012-7353), 2020, v. 87, n. 214, p. 46, doi. 10.15446/dyna.v87n214.83722
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- Publication type:
- Article
17
Determining mandatory nutritional parameters for Iberian meat products using a new method based on near infra-red reflectance spectroscopy and data mining.
- Published in:
- Meat Technology, 2019, v. 60, n. 2, p. 73, doi. 10.18485/meattech.2019.60.2.1
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- Publication type:
- Article
18
Behaviour of Listeria monocytogenes and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage).
- Published in:
- Microorganisms, 2021, v. 9, n. 9, p. 1963, doi. 10.3390/microorganisms9091963
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- Publication type:
- Article
19
FRE FATTY ACIDS AND LIPID OXIDATION IN VENISON CHORIZO SAUSAGES MADE AT DIFFERENT STAGES OF THE HUNTING SEASON AND UNDER DIFFERENT RIPENING CONDITIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 3, p. 274
- Publication type:
- Article
20
Carlos Barroco: O Pop-palop e o fascínio do comum.
- Published in:
- Revista Gama, 2021, v. 9, n. 17, p. 40
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- Publication type:
- Article
21
POMEGRANATE (Punica granatum L.) PEEL FLOUR AS FUNCTIONAL INGREDIENT FOR CHORIZO: EFFECT PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FUNCTIONAL MEAT PRODUCTS.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 1, p. 33, doi. 10.2478/aucft-2022-0003
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- Publication type:
- Article
22
Ribeiro Frio Aquaculture Station Tour.
- Published in:
- Aquatic Veterinarian, 2021, v. 15, n. 3, p. 20
- Publication type:
- Article
23
Intervención arquitectónica en el patrimonio habitual: el método Livingston y las casas chorizo.
- Published in:
- Vegueta: Anuario de la Facultad de Geografía e Historia, 2025, v. 25, n. 1, p. 237, doi. 10.51349/veg.2025.1.10
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- Publication type:
- Article
24
Evaluación de la sustitución parcial de proteína de origen animal en la elaboración de un embutido tipo chorizo a partir de harina de semilla de bledo (Amaranthus hypochondriacus L.).
- Published in:
- Prospectiva (1692-8261), 2022, v. 20, n. 1, p. 1, doi. 10.15665/rp.v20i1.2774
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- Publication type:
- Article
25
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 15, p. 6706, doi. 10.1002/jsfa.9952
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- Publication type:
- Article
26
Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo.
- Published in:
- Processes, 2021, v. 9, n. 9, p. 1582, doi. 10.3390/pr9091582
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- Publication type:
- Article
27
Mass Transfer during Atmospheric and Vacuum Frying of Chorizo.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/9142412
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- Publication type:
- Article