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There are 11942 results for: content related to: Main Factors Affecting the Consumer Acceptance of A rgentinean Fermented Sausages

  1. Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

    Journal of Food Safety

    Volume 36, Issue 2, May 2016, Pages: 195–202, Xinhui Wang, Hongyang Ren, Wei Wang and Zhen Jian Xie

    Version of Record online : 3 SEP 2015, DOI: 10.1111/jfs.12227

  2. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

    Journal of Food Safety

    Volume 35, Issue 1, February 2015, Pages: 75–85, Sabrine El Adab, Ines Essid and Mnasser Hassouna

    Version of Record online : 6 NOV 2014, DOI: 10.1111/jfs.12164

  3. The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 663–670, Ü. Çiçek, N. Kolsarici and K. Candoğan

    Version of Record online : 23 MAY 2014, DOI: 10.1111/jfpp.12274

  4. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 6, April 2015, Pages: 1350–1361, Sara Corral, Ana Salvador and Mónica Flores

    Version of Record online : 22 AUG 2014, DOI: 10.1002/jsfa.6830

  5. Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

    Journal of Food Processing and Preservation

    Volume 39, Issue 5, October 2015, Pages: 539–547, Karolina M. Wójciak, Zbigniew J. Dolatowski and Danuta Kołożyn-Krajewska

    Version of Record online : 14 APR 2014, DOI: 10.1111/jfpp.12259

  6. Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2969–2978, Susana P. Alves, Cristina M. Alfaia, Biljana Škrbić, Natasa Ðurišić-Mladenović, Maria J. Fernandes, Rui J.B. Bessa and Maria J. Fraqueza

    Version of Record online : 1 SEP 2015, DOI: 10.1111/jfpp.12548

  7. Intraclass Correlation Coefficient (ICC): A Framework for Monitoring and Assessing Performance of Trained Sensory Panels and Panelists

    Journal of Sensory Studies

    Volume 27, Issue 5, October 2012, Pages: 352–364, Jian Bi and Carla Kuesten

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1745-459X.2012.00399.x

  8. Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages

    Journal of Food Safety

    Volume 35, Issue 3, August 2015, Pages: 395–402, Xin Hui Wang, Hong Yang Ren, Wei Wang, Ting Bai and Jun Xia Li

    Version of Record online : 3 MAR 2015, DOI: 10.1111/jfs.12187

  9. You have free access to this content
    Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

    Journal of Food Safety

    Volume 36, Issue 1, February 2016, Pages: 19–32, Sabrine El Adab and Mnasser Hassouna

    Version of Record online : 15 JUL 2015, DOI: 10.1111/jfs.12209

  10. Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 8, June 2016, Pages: 2773–2781, Giulia Tabanelli, Eleonora Bargossi, Aldo Gardini, Rosalba Lanciotti, Rudy Magnani, Fausto Gardini and Chiara Montanari

    Version of Record online : 1 OCT 2015, DOI: 10.1002/jsfa.7442

  11. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Version of Record online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481

  12. Sensory Lexicon Development for a Portuguese Cooked Blood Sausage – Morcela deArroz deMonchique – to Predict Its Usefulness for a Geographical Certification

    Journal of Sensory Studies

    Volume 30, Issue 1, February 2015, Pages: 56–67, J. A. Pereira, L. Dionísio, T. J. S. Matos and L. Patarata

    Version of Record online : 28 JAN 2015, DOI: 10.1111/joss.12136

  13. Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 2, 30 January 2005, Pages: 273–280, María J Benito, Mar Rodríguez, María G Córdoba, María J Andrade and Juan J Córdoba

    Version of Record online : 15 OCT 2004, DOI: 10.1002/jsfa.1951

  14. Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: M268–M275, Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete and María de Guia Córdoba

    Version of Record online : 9 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02189.x

  15. Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: S1093–S1099, Bibiana A. Dos Santos, Paulo C. B. Campagnol, Adriano G. da Cruz, Marcelo A. Morgano, Roger Wagner and Marise A. R. Pollonio

    Version of Record online : 25 MAR 2015, DOI: 10.1111/1750-3841.12847

  16. EXPERIMENTALLY FERMENTED SAUSAGE FROM GOOSE MEAT AND QUALITY ATTRIBUTES

    Journal of Muscle Foods

    Volume 19, Issue 3, July 2008, Pages: 247–260, G. GULBAZ and U. KAMBER

    Version of Record online : 4 JUL 2008, DOI: 10.1111/j.1745-4573.2008.00107.x

  17. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

    Journal of the Science of Food and Agriculture

    Els Vossen, Erik Claeys, Katleen Raes, Danny van Mullem and Stefaan De Smet

    Version of Record online : 16 MAR 2016, DOI: 10.1002/jsfa.7668

  18. You have free access to this content
    Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

    Journal of Applied Microbiology

    Volume 97, Issue 2, August 2004, Pages: 271–284, G. Blaiotta, C. Pennacchia, F. Villani, A. Ricciardi, R. Tofalo and E. Parente

    Version of Record online : 10 MAY 2004, DOI: 10.1111/j.1365-2672.2004.02298.x

  19. Sensory Evaluation of Dry-fermented Sausage Containing Ground Deodorized Yellow Mustard

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: S1595–S1601, Shuliu Li, Michel Aliani and Richard A. Holley

    Version of Record online : 11 SEP 2013, DOI: 10.1111/1750-3841.12252

  20. THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION

    Journal of Food Processing and Preservation

    Volume 35, Issue 3, June 2011, Pages: 291–298, WIRAMSRI SRIPHOCHANART and WANWISA SKOLPAP

    Version of Record online : 2 NOV 2010, DOI: 10.1111/j.1745-4549.2009.00453.x