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For: Sadeghi-Mehr A, Lautenschlaeger R, Drusch S. Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Number Cited by Other Article(s)
1
Lucas J, Velasco R, García M, Selgas M, Cabeza M. Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
2
Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 2021;10:foods10071506. [PMID: 34209860 PMCID: PMC8305926 DOI: 10.3390/foods10071506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022]  Open
3
Santos PDM, Widmer KW, Rivera WL. PCR-based detection and serovar identification of Salmonella in retail meat collected from wet markets in Metro Manila, Philippines. PLoS One 2020;15:e0239457. [PMID: 32997676 PMCID: PMC7526908 DOI: 10.1371/journal.pone.0239457] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 09/08/2020] [Indexed: 11/27/2022]  Open
4
Mutz YS, Rosario DKA, Castro VS, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 2019;8:E603. [PMID: 31766476 PMCID: PMC6963427 DOI: 10.3390/foods8120603] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/23/2022]  Open
5
Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019;60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
6
Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Lautenschlaeger R, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
7
Petruzzelli A, Haouet MN, Paolini F, Foglini M, Vetrano V, Di Lullo S, Altissimi MS, Tommasino M, Favretti M, Pezzuto A, Piovesana A, Mioni R, Osimani A, Clementi F, Tonucci F. Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3001-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
8
Sibanda T, Buys EM. Resuscitation and growth kinetics of sub-lethally injured Listeria monocytogenes strains following fluorescence activated cell sorting (FACS). Food Res Int 2017;100:150-158. [DOI: 10.1016/j.foodres.2017.08.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 08/10/2017] [Accepted: 08/12/2017] [Indexed: 12/23/2022]
9
Van Ba H, Seo HW, Cho SH, Kim YS, Kim JH, Ham JS, Park BY, Pil-Nam S. Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
10
Jira W, Sadeghi-Mehr A, Brüggemann DA, Schwägele F. Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation. Meat Sci 2017;129:81-87. [PMID: 28267644 DOI: 10.1016/j.meatsci.2017.02.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 01/16/2017] [Accepted: 02/22/2017] [Indexed: 11/26/2022]
11
Van Ba H, Seo HW, Cho SH, Kim YS, Kim JH, Ham JS, Park BY, Pil Nam S. Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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