(Q38074198)

28 August 2017

1 reference

title

Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics (English)

1 reference

28 August 2017

0 references

M Rouhi

1

1 reference

28 August 2017

S Sohrabvandi

series ordinal

2

1 reference

28 August 2017

A M Mortazavian

series ordinal

3

1 reference

28 August 2017

publication date

1 January 2013

1 reference

Critical Reviews in Food Science and Nutrition

28 August 2017

published in

1 reference

28 August 2017

volume

53

1 reference

28 August 2017

issue

4

1 reference

28 August 2017

page(s)

331-348

1 reference

Strategies for designing novel functional meat products

28 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Probiotics in fermented sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A3 (Johnson et al. 1980) with the type strain of Lacto

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Probiotics in man and animals

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Biochemical characterization of lactobacilli from dry fermented sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Prebiotic effects of inulin and oligofructose

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Pre- and probiotics for human skin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Functional meat starter cultures for improved sausage fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Probiotic effects on cold and influenza-like symptom incidence and duration in children

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Characterization of Micrococcaceae isolated from Iberian dry-cured sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Immobilized cells in meat fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

New scientific paradigms for probiotics and prebiotics

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Functional food science and gastrointestinal physiology and function.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Stability and safety of traditional Greek salami -- a microbiological ecology study.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Probiotic bacteria: selective enumeration and survival in dairy foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Bioprotectives and probiotics for dry sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Evaluation of encapsulation techniques of probiotics for yoghurt

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2010.531407

10.1080/10408398.2010.531407

21 January 2018

Identifiers

DOI

1 reference

28 August 2017

1 reference