Bacterial role in flavour development
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference91 articles.
1. Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies
2. Comparative studies of the growth of Staphylococcus carnosus with or without glucose
3. Flavor compounds of dry-cured ham
4. Proc. 44nd Int. Congr. Meat Science Technol.;Barrie`re,1998
5. Volatile components of dry-cured ham
Cited by 251 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. Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening;LWT;2024-07
2. Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential;Fermentation;2024-01-13
3. Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens;Probiotics and Antimicrobial Proteins;2023-12-01
4. Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life;Foods;2023-11-14
5. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs;Frontiers in Microbiology;2023-10-04
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