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BP NEURAL NETWORK FOR EVALUATING SENSORY TEXTURE PROPERTIES OF COOKED SAUSAGE

Author: DONG, QING-LI

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 833-850(18)

Publisher: Blackwell Publishing

EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE

Authors: WU, YANTAO; CUI, CHUN; SUN, WEIZHENG; YANG, BAO; ZHAO, MOUMING

Source: Journal of Food Process Engineering, Volume 32, Number 6, December 2009 , pp. 844-854(11)

Publisher: Blackwell Publishing

THE BEHAVIOR OF E. COLI O157:H7 IN SUCUK

Authors: APAYDIN, GÜZIN; CEYLAN, ZIYA GÖKALP; KAYA, MÜKERREM

Source: Journal of Food Processing & Preservation, Volume 33, Number 6, December 2009 , pp. 827-836(10)

Publisher: Blackwell Publishing

PURIFICATION, CHARACTERIZATION AND N-TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BY LACTOBACILLUS SAKEI 1

Authors: D'ANGELIS, C.E.M.; POLIZELLO, A.C.M.; NONATO, M.C.; SPADARO, A.C.C.; DE MARTINIS, E.C.P.

Source: Journal of Food Safety, Volume 29, Number 4, November 2009 , pp. 636-649(14)

Publisher: Blackwell Publishing

INCLUDING CHESTNUTS AND SUGAR BEET PULP IN DIETS FOR PIGS: THE EFFECTS ON THE QUALITY OF PORK MEAT AND THE SENSORY PROPERTIES OF DRY-CURED SAUSAGE (CHORIZO GALLEGO)

Authors: DÍAZ, OLGA; ROS, CRISTINA; VEIGA, ADÁN; COBOS, ÁNGEL

Source: Journal of Muscle Foods, Volume 20, Number 4, October 2009 , pp. 449-464(16)

Publisher: Blackwell Publishing

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Authors: Ingham, Steven C.; Vang, Song; Levey, Ben; Fahey, Lisa; Norback, John P.; Fanslau, Melody A.; Senecal, Andre G.; Burnham, Greg M.; Ingham, Barbara H.

Source: Journal of Food Protection®, Volume 72, Number 10, October 2009 , pp. 2114-2124(11)

Publisher: International Association for Food Protection

Comparison of Enrichment Conditions for Rapid Detection of Low Numbers of Sublethally Injured Escherichia coli O157 in Food

Authors: Jasson, Vicky; Rajkovic, Andreja; Baert, Leen; Debevere, Johan; Uyttendaele, Mieke

Source: Journal of Food Protection®, Volume 72, Number 9, September 2009 , pp. 1862-1868(7)

Publisher: International Association for Food Protection

Comparison between the Vitek Immunodiagnostic Assay System and PCR for the Detection of Pathogenic Microorganisms in an Experimental Dry Sausage during Its Curing Process

Authors: Priego, R.; Medina, L.M.; Jordano, R.

Source: Journal of Food Protection®, Volume 72, Number 9, September 2009 , pp. 1977-1981(5)

Publisher: International Association for Food Protection

CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

Authors: HAYOGLU, İBRAHIM; KOLA, OSMAN; KAYA, CEMAL; ÖZER, SERTAC; TURKOGLU, HÜSEYIN

Source: Journal of Food Processing & Preservation, Volume 33, Supplement 1, August 2009 , pp. 252-263(12)

Publisher: Blackwell Publishing

Toxicological Assessment of Penicillium nalgiovense Strains for Use as Starter Cultures in the Manufacture of Dry Fermented Sausages

Authors: Ludemann, Vanesa; Pose, Graciela; Moavro, Alfonsina; Maliaviabarrena, Maria G.; Fandiño, Rosario; Ripoll, Giselle; Basílico, Juan C.; Pardo, Alejandro G.

Source: Journal of Food Protection®, Volume 72, Number 8, August 2009 , pp. 1666-1670(5)

Publisher: International Association for Food Protection

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

Author: Hampikyan, Hamparsun

Source: Journal of Food Protection®, Volume 72, Number 8, August 2009 , pp. 1739-1743(5)

Publisher: International Association for Food Protection

Infectivity of Toxoplasma gondii in Northern Traditional (Country) Foods Prepared with Meat from Experimentally Infected Seals

Authors: Forbes, Lorry B.; Measures, Lena; Gajadhar, Alvin

Source: Journal of Food Protection®, Volume 72, Number 8, August 2009 , pp. 1756-1760(5)

Publisher: International Association for Food Protection

INACTIVATION OF VEROCYTOTOXIGENIC ESCHERICHIA COLI AND LISTERIA MONOCYTOGENES CO-CULTURED WITH LACTOBACILLUS SAKEI IN A SIMULATED MEAT FERMENTATION MEDIUM

Authors: PAPATHOMOPOULOU, K.; KOTZEKIDOU, P.

Source: Journal of Food Safety, Volume 29, Number 3, August 2009 , pp. 331-347(17)

Publisher: Blackwell Publishing

Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina

Authors: Fontana, C.; Gazzola, S.; Cocconcelli, P.S.; Vignolo, G.

Source: Letters in Applied Microbiology, Volume 49, Number 3, September 2009 , pp. 411-414(4)

Publisher: Blackwell Publishing

Flavour profiles of low-fat comminuted sausages as affected by the addition of various sugars in combined with 0.1 mlysine

Authors: Park, Sung Y.; Yoo, Seung S.; Chin, Koo B.

Source: International Journal of Food Science & Technology, Volume 44, Number 9, September 2009 , pp. 1786-1792(7)

Publisher: Blackwell Publishing

The Norfolk Sausage

Author: Levell, N.J.

Source: British Journal of Dermatology, Volume 161, Number 2, August 2009 , pp. 490-491(2)

Publisher: Blackwell Publishing

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

Authors: Salazar, Pilar; García, Maria Luisa; Selgas, Maria Dolores

Source: International Journal of Food Science & Technology, Volume 44, Number 6, June 2009 , pp. 1100-1107(8)

Publisher: Blackwell Publishing

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lp 31 strain isolated from dry-fermented sausage

Authors: Müller, D.M.; Carrasco, M.S.; Tonarelli, G.G.; Simonetta, A.C.

Source: Journal of Applied Microbiology, Volume 106, Number 6, June 2009 , pp. 2031-2040(10)

Publisher: Blackwell Publishing

Effect of Several Sugars on Consumer Perception of Cured Sheepmeat

Authors: Young, O.A.; Cummings, T.L.; Binnie, N.S.

Source: Journal of Food Science, Volume 74, Number 5, June/July 2009 , pp. S198-S204(1)

Publisher: Blackwell Publishing

GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies

Authors: Wei, D.Y.; Wang, M.L.; Guo, Z.Y.; Wang, S.; Li, H.L.; Zhang, H.N.; Gai, P.P.

Source: Journal of Food Science, Volume 74, Number 5, June/July 2009 , pp. C392-C398(1)

Publisher: Blackwell Publishing