Microbial enzymatic activities for improved fermented meats

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Gianluigi Mauriello, Annalisa Casaburi, Giuseppe Blaiotta et al. · Meat Science · 2003 · 232 citations

Agriculture, Food Science, Microbiology +16

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Annalisa Casaburi, M‐Concepción Aristoy, Silvana Cavella et al. · Meat Science · 2007 · 210 citations

Agriculture, Food Science, Microbiology +17

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Marie‐Christine Montel, J. Reitz, Régine Talòn et al. · Food Microbiology · 1996 · 189 citations

Agriculture, Food Science, Microbiology +16

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella et al. · Food Microbiology · 2007 · 187 citations

Agriculture, Food Science, Microbiology +14