Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

Phylogenetic classification and identification of bacteria by mass spectrometry

Anja Freiwald, Sascha Sauer · Nature Protocols · 2009 · 354 citations · Full text

Life Sciences, Biology, Microbiology +14

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

John Samelis, Athanasia Kakouri, John Rementzis · Food Microbiology · 2000 · 201 citations

Agriculture, Food Science, Microbiology +17

Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

Marta Dušková, Ondřej Šedo, Kateřina Kšicová et al. · International Journal of Food Microbiology · 2012 · 121 citations

Agriculture, Food Science, Microbiology +10

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Régine Talòn, Isabelle Lebert, A Lebert et al. · Meat Science · 2007 · 115 citations

Agriculture, Food Science, Microbiology +17

Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

Marı́a Elisa Cayré, Graciela Vignolo, Oscar Garro · Food Microbiology · 2003 · 96 citations · Full text

Agriculture, Food Science, Microbiology +14