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Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

International journal of food science & technology, 2024-04, Vol.59 (4), p.2727-2738

2024

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Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages

Food control, 2018-03, Vol.85, p.98-106

2018

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Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Food chemistry, 2024-05, Vol.441, p.138297-138297, Article 138297

2024

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Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.4083-4096

2024

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Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

Food science & technology, 2022-06, Vol.163, p.113571, Article 113571

2022

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Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7539-7549

2023

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Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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Adsorption of polycyclic aromatic hydrocarbons (PAHs) by nano-material-reinforced fibrous casings in smoked sausages

Polymer bulletin (Berlin, Germany), 2023-12, Vol.80 (12), p.12703-12718

2023

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Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

British food journal (1966), 2022-11, Vol.124 (11), p.3821-3840

2022

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Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network

Journal of the science of food and agriculture, 2018-06, Vol.98 (8), p.3022-3030

2018

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Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

Food science & technology, 2018-04, Vol.90, p.108-115

2018

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Growth potential of Listeria monocytogenes in cold smoked sausages with and without fermentation

Environmental and experimental biology, 2020-12, Vol.18 (4)

2020

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Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Bioengineering (Basel), 2022-12, Vol.9 (12), p.794

2022

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Effect of different smoking times and temperatures on polycyclic aromatic hydrocarbon concentrations in smoked sausages

Emirates journal of food and agriculture, 2024-01, Vol.36, p.1-6

2024

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Improving the organoleptic and structural-chemical properties of semi-smoked sausages

Saudi journal of biological sciences, 2022-03, Vol.29 (3), p.1510-1514

2022

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Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening

Meat science, 2023-01, Vol.195, p.109020-109020, Article 109020

2023

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Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

Food control, 2013-12, Vol.34 (2), p.347-355

2013

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Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage

Food science & technology, 2024-03, Vol.195, p.115832, Article 115832

2024

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Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation

Food research international, 2023-12, Vol.174, p.113656-113656, Article 113656

2023

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Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages

Food analytical methods, 2017-06, Vol.10 (6), p.1645-1652

2017

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The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Food control, 2015-04, Vol.50, p.869-875

2015

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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Foods, 2022-12, Vol.11 (23), p.3886

2022

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Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages

Applied sciences, 2023-04, Vol.13 (9), p.5312

2023

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Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture

Food control, 2021-06, Vol.124, p.107878, Article 107878

2021

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Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

Journal of agricultural and food chemistry, 2020-09, Vol.68 (35), p.9530-9536

2020

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Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Adsorption of polycyclic aromatic hydrocarbons (PAHs) by nano-material-reinforced fibrous casings in smoked sausages

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

Growth potential of Listeria monocytogenes in cold smoked sausages with and without fermentation

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Effect of different smoking times and temperatures on polycyclic aromatic hydrocarbon concentrations in smoked sausages

Improving the organoleptic and structural-chemical properties of semi-smoked sausages

Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage

Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation

Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages

Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture

Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

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