Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 304 citations

Agriculture, Food Science, Microbiology +17

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Sam Al‐Dalali, Cong Li, Baocai Xu · Food Chemistry · 2021 · 252 citations

Agriculture, Biochemistry, Food Science +17

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Yaqing Xiao, Yingnan Liu, Conggui Chen et al. · Food Research International · 2020 · 233 citations

Agriculture, Food Science, Microbiology +17

Stability and safety of traditional Greek salami — a microbiological ecology study

John Samelis · International Journal of Food Microbiology · 1998 · 228 citations

Agriculture, Ecology, Microbiology +13