(Q34230629)

31 July 2017

title

Mould starter cultures for dry sausages-selection, application and effects (English)

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31 July 2017

L O Sunesen

1

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31 July 2017

L H Stahnke

series ordinal

2

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31 July 2017

publication date

1 November 2003

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31 July 2017

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31 July 2017

volume

65

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31 July 2017

issue

3

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31 July 2017

page(s)

935-948

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Compositional Changes in Surface Mycoflora During Ripening of Naturally Fermented Sausages

31 July 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Penicillin production by Penicillium nalgiovense.

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Effects of starter cultures on the formation of flavour compounds in dry sausage

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Investigation of Penicillium chrysogenum Isolates for their Suitability as Starter Cultures.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changes

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

The connection between the Penicillia and Aspergilli and mycotoxins with special emphasis on misidentified isolates

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

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7 January 2021

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Organization of the gene cluster for biosynthesis of penicillin in Penicillium nalgiovense and antibiotic production in cured dry sausages.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Dichlorodiaportin, diaportinol, and diaportinic acid: three novel isocoumarins from penicillium nalgiovense

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

The Oxidation of Fatty Acids by Mycelium of Penicillium roqueforti

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Volatile compounds in chorizo and their changes during ripening

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7 January 2021

Volatile compounds of commercial Milano salami

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https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Toxins of Penicillium Species Used in Cheese Manufacture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Molds as Protective Cultures for Raw Dry Sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Volatile compounds released during ripening in Italian dried sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900281-4

7 January 2021

10.1016/S0309-1740(02)00281-4

Identifiers

DOI

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31 July 2017

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