(Q77100834)

English

Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems

scientific article published on 01 June 1998

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems (English)

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

Moraxella phenylpyruvica

object named as

Moraxella phenylpyruvica

1 reference

based on heuristic

inferred from title

Staphylococcus xylosus

object named as

Staphylococcus xylosus

1 reference

based on heuristic

inferred from title

author name string

J K Møller

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

L L Hinrichsen

2

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

H J Andersen

3

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

publication date

1 June 1998

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

International Journal of Food Microbiology

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

42

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

1-2

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

101-117

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

Flavor compounds of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Aromatic aminotransferases in coryneform bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Starters in the processing of meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900069-5

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

10.1016/S0168-1605(98)00069-5

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9706803%20AND%20SRC:MED&resulttype=core&format=json

2 December 2019

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