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Research article

First published 2011-2

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

A.M. Partidário, C. Roseiro, C. Santos

Food Science and Technology International

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Research article

First published 1999-8

Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

J.M. Bruna, M. Fernández, E. Hierro [...]

Food Science and Technology International

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Research article

First published 2011-2

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

M.P. Gianelli, A. Olivares, M. Flores

Food Science and Technology International

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Research article

First published 2022-7

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Katharina Stollewerk, Anna Jofré, Josep Comaposada [...]

Food Science and Technology International

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Research article

First published 2001-06

Acidity,Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

T. Bolumar, P. Nieto, J. Flores

Food Science and Technology International

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Research article

First published 1985-7

Multiplicative Scatter Correction of Visible Reflectance Spectra in Color Determination of Meat Surfaces

Arve J. Iversen, Torgny Palm

Applied Spectroscopy

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Research article

First published 2008-4

Detection of Factors Affecting the Acquisition of Visible-Near Infrared Fibre-Optic Probe Spectra of Commercial Meat Products

Antonio J. Gaitán-Jurado, Francisco Rincón, Victor Ortiz-Somovilla [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2014-6

Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

Edith Corona Jimenez, Jose Vicente García-Pérez, Sonia Ventanas Canillas [...]

Food Science and Technology International

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Research article

First published 2022-1

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki [...]

Food Science and Technology International

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Research article

First published 1997-2

Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

C. González-Fernández, E.M. Santos, I. Jaime [...]

Food Science and Technology International

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