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For: Wang X, Ma P, Jiang D, Peng Q, Yang H. The natural microflora of Xuanwei ham and the no-mouldy ham production. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.06.047] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Number Cited by Other Article(s)
1
Qin Y, Li W, Zhang W, Zhang B, Yao D, Zeng C, Cao J, Li L, Huang R. Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China. Food Chem X 2024;22:101257. [PMID: 38495458 PMCID: PMC10943036 DOI: 10.1016/j.fochx.2024.101257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/06/2024] [Accepted: 02/25/2024] [Indexed: 03/19/2024]  Open
2
Wang H, Yin X, Zhang L, Wang X, Zhang J, Wen R, Cao J. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham. Foods 2024;13:776. [PMID: 38472889 PMCID: PMC10930425 DOI: 10.3390/foods13050776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024]  Open
3
Li P, Bao Z, Wang Y, Su X, Zhou H, Xu B. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 38069684 DOI: 10.1080/10408398.2023.2286634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
4
Cai J, Xing L, Zhang W, Fu L, Zhang J. Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides. Antioxidants (Basel) 2022;11:antiox11101970. [PMID: 36290693 PMCID: PMC9598758 DOI: 10.3390/antiox11101970] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/27/2022]  Open
5
Xing L, Fu L, Toldrá F, Teng S, Yin Y, Zhang W. The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
6
Zhu Y, Guo Y, Yang F, Zhou C, Tang C, Zhou G. Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins. Int J Food Microbiol 2021;359:109422. [PMID: 34634729 DOI: 10.1016/j.ijfoodmicro.2021.109422] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/19/2023]
7
Susca A, Anelli P, Haidukowski M, Probyn CE, Epifani F, Logrieco AF, Moretti A, Proctor RH. A PCR method to identify ochratoxin A-producing Aspergillus westerdijkiae strains on dried and aged foods. Int J Food Microbiol 2021;344:109113. [PMID: 33652337 DOI: 10.1016/j.ijfoodmicro.2021.109113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/10/2021] [Accepted: 02/15/2021] [Indexed: 01/04/2023]
8
Zhang XM, Dang XJ, Wang YB, Sun T, Wang Y, Yu H, Yang WS. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham. J Microbiol 2020;59:20-28. [PMID: 33355893 DOI: 10.1007/s12275-021-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 10/12/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023]
9
Shan L, Li Y, Zheng S, Wei Y, Shang Y. Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing. J Food Saf 2020. [DOI: 10.1111/jfs.12800] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
10
Mu Y, Su W, Mu Y, Jiang L. Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing. Front Microbiol 2020;10:3012. [PMID: 31998279 PMCID: PMC6966718 DOI: 10.3389/fmicb.2019.03012] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 12/16/2019] [Indexed: 12/17/2022]  Open
11
Parussolo G, Oliveira MS, Garcia MV, Bernardi AO, Lemos JG, Stefanello A, Mallmann CA, Copetti MV. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami. Food Microbiol 2019;83:134-140. [DOI: 10.1016/j.fm.2019.05.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 01/10/2023]
12
Wang L, Li X, Li Y, Liu W, Jia X, Qiao X, Qu C, Cheng X, Wang S. Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. ROYAL SOCIETY OPEN SCIENCE 2018;5:180276. [PMID: 30109083 PMCID: PMC6083686 DOI: 10.1098/rsos.180276] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
13
Simoncini N, Pinna A, Toscani T, Virgili R. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams. Int J Food Microbiol 2015. [PMID: 26210478 DOI: 10.1016/j.ijfoodmicro.2015.06.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
14
Simoncini N, Virgili R, Spadola G, Battilani P. Autochthonous yeasts as potential biocontrol agents in dry-cured meat products. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
15
Andrade MJ, Thorsen L, Rodríguez A, Córdoba JJ, Jespersen L. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products. Int J Food Microbiol 2014;170:70-7. [DOI: 10.1016/j.ijfoodmicro.2013.11.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/29/2013] [Accepted: 11/04/2013] [Indexed: 01/09/2023]
16
Comi G, Iacumin L. Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
17
Canel RS, Wagner JR, Stenglein SA, Ludemann V. Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba). Int J Food Microbiol 2013;164:81-6. [DOI: 10.1016/j.ijfoodmicro.2013.03.022] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2012] [Revised: 03/14/2013] [Accepted: 03/25/2013] [Indexed: 11/28/2022]
18
Virgili R, Simoncini N, Toscani T, Camardo Leggieri M, Formenti S, Battilani P. Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham. Toxins (Basel) 2012;4:68-82. [PMID: 22474567 PMCID: PMC3317108 DOI: 10.3390/toxins4020068] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2011] [Revised: 01/18/2012] [Accepted: 01/20/2012] [Indexed: 11/20/2022]  Open
19
Wang Z, Xu Y, Zhang J, Li X, Lin Z, Ma C. Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02626.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
20
Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. Int J Food Microbiol 2010;140:131-5. [DOI: 10.1016/j.ijfoodmicro.2010.04.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2010] [Revised: 03/29/2010] [Accepted: 04/05/2010] [Indexed: 11/16/2022]
21
Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I. Moulds contaminants on Norwegian dry-cured meat products. Int J Food Microbiol 2008;128:435-9. [PMID: 19000642 DOI: 10.1016/j.ijfoodmicro.2008.09.024] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2008] [Revised: 09/25/2008] [Accepted: 09/26/2008] [Indexed: 11/18/2022]
22
Mycobiota in the processing areas of two different meat products. Int J Food Microbiol 2008;124:58-64. [DOI: 10.1016/j.ijfoodmicro.2008.02.019] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2007] [Accepted: 02/16/2008] [Indexed: 11/23/2022]
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