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Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Meat science, 2018-10, Vol.144, p.53-61

Flores, Mónica

2018

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Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

Meat science, 2021-01, Vol.171, p.108272-108272, Article 108272

2021

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Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Meat science, 2013-03, Vol.93 (3), p.776-785

2013

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The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Molecules (Basel, Switzerland), 2021-01, Vol.26 (1), p.223

2021

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Microbial enzymatic activities for improved fermented meats

Trends in food science & technology, 2011-03, Vol.22 (2), p.81-90

2011

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Yeast strains as potential aroma enhancers in dry fermented sausages

International journal of food microbiology, 2015-11, Vol.212, p.16-24

2015

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Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

Meat science, 2021-12, Vol.182, p.108636-108636, Article 108636

2021

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A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages

Food science & technology, 2023-01, Vol.173, p.114305, Article 114305

2023

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Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Food chemistry, 2014-05, Vol.151, p.364-373

2014

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Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Food chemistry, 2016-01, Vol.190, p.657-664

2016

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Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Meat science, 2019-01, Vol.147, p.100-107

2019

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Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Meat science, 2018-11, Vol.145, p.389-398

2018

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Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

International journal of food microbiology, 2018-10, Vol.282, p.84-91

2018

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Effect of fat content on aroma generation during processing of dry fermented sausages

Meat science, 2011-03, Vol.87 (3), p.264-273

2011

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Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Meat science, 2020-06, Vol.164, p.108103, Article 108103

2020

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Intermittent oral iron supplementation during pregnancy

Cochrane database of systematic reviews, 2015-10, Vol.2015 (10), p.CD009997

2015

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Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage

Food science & technology, 2024-05, Vol.199, p.116132, Article 116132

2024

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Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages

Meat science, 2022-10, Vol.192, p.108896-108896, Article 108896

2022

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Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Food control, 2015-01, Vol.47, p.526-535

2015

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Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

Food chemistry, 2021-11, Vol.361, p.129997-129997, Article 129997

2021

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Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

Journal of the science of food and agriculture, 2023-04, Vol.103 (6), p.2806-2814

2023

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Receptor GPR91 contributes to voiding function and detrusor relaxation mediated by succinate

Neurourology and urodynamics, 2021-01, Vol.40 (1), p.120-130

2021

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Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Food control, 2014-11, Vol.45, p.1-7

2014

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Risk assessment of chemical substances of safety concern generated in processed meats

Food science and human wellness, 2019-09, Vol.8 (3), p.244-251

2019

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Effect of the use of entire male fat in the production of reduced salt fermented sausages

Meat science, 2016-06, Vol.116, p.140-150

2016

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Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Microbial enzymatic activities for improved fermented meats

Yeast strains as potential aroma enhancers in dry fermented sausages

Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

Effect of fat content on aroma generation during processing of dry fermented sausages

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Intermittent oral iron supplementation during pregnancy

Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage

Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

Receptor GPR91 contributes to voiding function and detrusor relaxation mediated by succinate

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Risk assessment of chemical substances of safety concern generated in processed meats

Effect of the use of entire male fat in the production of reduced salt fermented sausages

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