Characterization and control of microbial black spot spoilage in dry-cured Iberian ham-Reference-Cited by-同舟云学术

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Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

Published:2012-01 Issue:1 Volume:23 Page:128-136
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Andrade María J.,Rodas Elena,Durbán Ana,Moya Andrés,Córdoba Juan J.

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología

Carnisenusa

Consolider Ingenio 2010

Junta de Extremadura and FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

1. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”;Andrade;Meat Science,2010

2. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production;Andrade;Food Microbiology,2009

3. 16S rRNA Gene Sequencing versus the API 20 NE System and the VITEK 2 ID-GNB Card for Identification of nonfermenting gram-negative bacteria in the clinical laboratory;Bosshard;Journal of Clinical Microbiology,2006

4. A new superficial alteration of raw hams: the blue spots;Cantoni;Industrie Alimentari,2001

5. Greengenes, a chimera-checked 16S rRNA gene database and workbench compatible with ARB;DeSantis;Applied and Environmental Microbiology,2006

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1. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir;International Journal of Gastronomy and Food Science;2024-06

2. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09

3. Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin;Food Science and Technology International;2023-07-27

4. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham;Critical Reviews in Food Science and Nutrition;2022-04-04

5. Meat and Poultry;Food Microbiology;2019-05-29

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