The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages (Q82403231)

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16 January 2020

title

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062510%20AND%20SRC:MED&resulttype=core&format=json

Penicillium aurantiogriseum

16 January 2020

main subject

object named as

Penicillium aurantiogriseum

1 reference

J M Bruna

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062510%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

E M Hierro

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062510%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

L de la Hoz

3

1 reference

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16 January 2020

D S Mottram

4

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16 January 2020

M Fernández

5

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16 January 2020

J A Ordóñez

6

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16 January 2020

publication date

1 September 2001

1 reference

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16 January 2020

number of pages

11

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inferred from page(s)

published in

Meat Science

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16 January 2020

volume

59

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issue

1

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16 January 2020

page(s)

97-107

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Flavor compounds of dry-cured ham

16 January 2020

cites work

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Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

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7 January 2021

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

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7 January 2021

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7 January 2021

Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages

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7 January 2021

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Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

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Potent odorants causing the warmed-over flavour in boiled beef

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Antimicrobial activity of food-related Penicillium sp. against pathogenic bacteria in laboratory media and a cheese model system

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7 January 2021

Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham

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7 January 2021

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

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7 January 2021

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation

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7 January 2021

Aroma components from dried sausages fermented with Staphylococcus xylosus

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7 January 2021

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7 January 2021

Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham.

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7 January 2021

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

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7 January 2021

The formation of 1-octen-3-ol from the 10-hydroperoxide isomer of linoleic acid by a hydroperoxide lyase in mushrooms (Psalliota bispora)

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7 January 2021

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Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062510%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference