Reference health
Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
31/31 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
3 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 31 checked references that resolve
resolves10.1111/j.1365-2621.1987.tb00464.x
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates
resolves10.1016/0309-1740(80)90048-0
The influence of temperature on some parameters for dry sausage during ripening
resolves10.1016/S0168-1605(00)00525-0
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
resolves10.1016/S0740-0020(02)00154-5
Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
resolves10.1111/j.1365-2621.1973.tb01447.x
BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS
resolves10.1128/AEM.65.8.3540-3546.1999
Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by
<i>Lactobacillus plantarum</i>
resolves10.1002/1097-0010(200002)80:3<375::AID-JSFA539>3.0.CO;2-S
Using lactic acid bacteria for developing novel fish food products
resolves10.1016/j.aquaculture.2003.09.032
Tainting of farmed fish by geosmin and 2-methyl-iso-borneol: a review of sensory aspects and of uptake/depuration
resolves10.1007/s11274-006-9330-2
Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages
resolves10.1016/j.lwt.2007.04.004
Characterization of fermented silver carp sausages inoculated with mixed starter culture
resolves10.1016/j.foodchem.2006.11.023
Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures
resolves10.1016/j.meatsci.2005.04.022
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
resolves10.1016/S0309-1740(99)00005-4
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
resolves10.1016/S0309-1740(01)00079-1
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
resolves10.1038/227680a0
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
resolves10.1046/j.1365-2672.1999.00646.x
Weak-acid preservatives: modelling microbial inhibition and response
resolves10.1016/j.foodhyd.2007.10.003
Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate
resolves10.1016/S0309-1740(97)00129-0
Effects of salt and temperature on proteolysis during ripening of Iberian ham
resolves10.1016/S0308-8146(97)00004-6
The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project
resolves10.1016/j.foodchem.2005.02.043
The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets
resolves10.1016/S0168-1605(98)00204-9
Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
resolves10.1007/s002179900097
Biogenic amines in cold-smoked fish fermented with lactic acid bacteria
resolves10.1016/j.foodchem.2006.05.017
Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince
resolves10.1016/j.lwt.2007.04.014
Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters
resolves10.1016/S0308-8146(01)00173-X
A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products
resolves10.1016/S0963-9969(96)00066-X
Significance of biogenic amines to food safety and human health
resolves10.1111/j.1365-2621.1987.tb00465.x
Parameters involved in the production of lactic acid preserved fish‐starchy substrate combinations
resolves10.1111/j.1365-2621.2001.tb04631.x
<i>Pediococcus pentosaceus</i>
L and S Utilization in Fermentation and Storage of Mackerel Sausage
resolves10.1111/j.1365-2621.2002.tb10677.x
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
The 3 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.foodchem.2009.05.008_bib2
no DOI — not checkedTexture profile analysis
no DOI — not checkedFDA (1996). Decomposition and histamine in raw, frozen tuna and mahi-mahi; canned tuna; and related species. Compliance Policy Guides 7108. 240, sec. 540, 525.
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