Louise H. Stahnke

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 250 citations

Food Chemistry, Food Fermentation, Food Processing +4

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part II. Volatile components

Louise H. Stahnke · Meat Science · 1995 · 181 citations

Food Chemistry, Different Temperatures, Food Fermentation +9

Mould starter cultures for dry sausages—selection, application and effects

Lars Oddershede Sunesen, Louise H. Stahnke · Meat Science · 2003 · 161 citations

Biotechnology, Mould Starter Cultures, Food Microbiology +5

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 159 citations

Fermented Sausages, Engineering, Food Fermentation +13

Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time

Pelle Thonning Olesen, Anne S. Meyer, Louise H. Stahnke · Meat Science · 2003 · 153 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +10