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The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
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The 38 checked references that resolve
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Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics
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Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
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Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs
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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
resolves10.1016/S0309-1740(00)00046-2
Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage
resolves10.1016/S0309-1740(02)00128-6
Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products
resolves10.1111/ijfs.13134
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
resolves10.1111/ijfs.12997
Lipolysis and lipid oxidation caused by <i>Staphylococcus xylosus</i> 135 and <i>Saccharomyces cerevisiae</i> 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish
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Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
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Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
resolves10.1016/j.foodchem.2004.06.040
Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
resolves10.1021/jf970127g
Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages
resolves10.1016/j.foodchem.2013.10.081
Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon
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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
resolves10.1016/j.meatsci.2010.09.012
Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity
resolves10.1016/j.foodchem.2010.05.031
Lipolysis and lipid oxidation in bacon during curing and drying–ripening
resolves10.1016/S0022-2275(20)34412-6
Rapid separation of lipid classes in high yield and purity using bonded phase columns.
resolves10.1021/jf203887x
Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture
resolves10.1046/j.1365-2672.1998.00420.x
Evaluation of the lipolytic activity of starter cultures for meat fermentation purposes
resolves10.1016/j.foodcont.2014.05.025
Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage
resolves10.1007/s13197-015-1944-7
Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
resolves10.1016/j.meatsci.2006.10.001
Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
resolves10.1016/j.foodchem.2008.12.077
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
resolves10.1016/S0309-1740(96)00018-6
Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes
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
resolves10.1016/0309-1740(93)90053-K
Effects of starter cultures on the biochemical characteristics of French dry sausages
resolves10.1002/jsfa.1515
Lipase activity in different tissues of four species of fish: rohu (<i>Labeo rohita</i> Hamilton), oil sardine (<i>Sardinella longiceps</i> Linnaeus), mullet (<i>Liza subviridis</i> Valenciennes) and Indian mackerel (<i>Rastrelliger kanagurta</i> Cuvier)
resolves10.1016/j.tifs.2015.03.010
Technological advances for enhancing quality and safety of fermented meat products
resolves10.1016/j.meatsci.2008.03.015
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
resolves10.1016/j.lwt.2007.04.014
Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters
resolves10.1006/fmic.1996.0032
The combined effects of environmental conditions related to meat fermentation on growth and lipase production by the starter cultureStaphylococcus xylosus
resolves10.1007/BF00294517
Purification and characterization of extracellular Staphylococcus warneri lipase
resolves10.1016/j.tifs.2005.08.007
The role of muscle enzymes in dry-cured meat products with different drying conditions
resolves10.1111/jfpp.12690
Characterization of the Microbial Flora from
<scp>S</scp>
uan Yu, a
<scp>C</scp>
hinese Traditional Low‐Salt Fermented Fish
resolves10.1111/jfpp.13131
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish
The 1 reference without a DOI — listed, not checked
no DOI — not checkedThe importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
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