Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Agriculture, Food Science, Microbiology +16

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 253 citations

Agriculture, Food Science, Microbiology +14

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Gunilla Johansson, Jean‐Louis Berdagué, Mats Larsson et al. · Meat Science · 1994 · 190 citations

Agriculture, Food Science, Microbiology +17

Volatile compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini et al. · Meat Science · 1999 · 186 citations

Agriculture, Food Science, Pharmaceutical Analysis +12

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

Louise H. Stahnke · Meat Science · 1995 · 183 citations

Agriculture, Food Science, Microbiology +17