Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China
Author:
Funder
National Natural Science Foundation of China
Major Science and Technology Project of Hainan Province
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Science,2014
2. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007
3. A study on the potential of yeasts isolated from palm wines to produce flavouring compounds;Amoikon;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020
4. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production;Andrade;Food Research International,2019
5. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics;Barbosa-Pereira;Food Research International,2019
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage;Foods;2024-08-28
2. Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages;Food Microbiology;2024-08
3. Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China;LWT;2024-07
4. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS;Food Chemistry: X;2024-06
5. Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding;Journal of Agricultural and Food Chemistry;2024-04-05
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3