Reference health
Effect of starter cultures on the quality of <i>Suan yu</i>, a Chinese traditional fermented freshwater fish
26/26 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.
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The 26 checked references that resolve
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Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting
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Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
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Impact of Pre‐Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry‐Fermented “Salchichón” Sausage with Different Ripening Processes
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Effects of <i>koji</i>‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce
resolves10.1111/ijfs.12006
Effect of <i>koji</i> fermentation on generation of volatile compounds in soy sauce production
resolves10.1016/j.foodcont.2013.01.040
Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
resolves10.1016/j.foodchem.2009.10.036
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.meatsci.2014.01.013
Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
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Soil fungal community assembly in a primary successional glacier forefront ecosystem as inferred from rDNA sequence analyses
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Effects of environmental factors on leucine catabolism by Carnobacterium piscicola
resolves10.1016/j.lwt.2010.06.033
Contribution of enterococci to the volatile profile of slightly-fermented sausages
resolves10.1111/ijfs.12254
Identification of the aroma compounds in stinky mandarin fish (<i><scp>S</scp>iniperca chuatsi</i>) and comparison of volatiles during fermentation and storage
resolves10.1111/j.1365-2621.2011.02592.x
Effect of different cooking methods on the flavour constituents of mushroom (<i>Agaricus bisporus</i> (<i>Lange</i>) <i>Sing</i>) soup
resolves10.1016/j.meatsci.2006.03.011
The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage
resolves10.1002/jms.1805
The evolution of volatile compounds profile of “Toscano” dry‐cured ham during ripening as revealed by SPME‐GC‐MS approach
resolves10.1016/j.meatsci.2014.09.012
The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut
resolves10.1016/j.meatsci.2012.09.015
The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”
resolves10.1016/j.ijfoodmicro.2015.06.024
Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams
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Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles
resolves10.1016/S0032-9592(98)00044-2
Rhizopus oligosporus mycelial penetration and enzyme diffusion in soya bean tempe
resolves10.1111/j.1365-2621.2007.01582.x
Glucoamylases production of <i>Aspergillus niger</i> in solid state fermentation using a continuous counter‐current reactor
resolves10.1111/j.1365-2672.2007.03664.x
Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches
resolves10.1111/ijfs.12010
Changes of biogenic amines in <scp>C</scp>hinese low‐salt fermented fish pieces (<scp>S</scp>uan yu) inoculated with mixed starter cultures
resolves10.1016/j.foodcont.2012.07.037
Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu
resolves10.1016/j.foodcont.2013.11.048
Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish
The 5 references without a DOI — listed, not checked
no DOI — not checkedSensory Testing Methods
no DOI — not checkedNIST(June2005).Chemistry WebBook. NIST Standard Reference Database Number 69. Available at:http://webbook.nist.gov/chemistry/.
no DOI — not checkedFlavour improvement of hydrolysate from tilapia (Oreochromis niloticus) with lactic acid bacteria fermentation
no DOI — not checkedStahnke L.(2002).Flavour formation in fermented sausage. Research Advances in the Quality of Meat and Meat Products: Pp.193–223.
no DOI — not checkedStudy on the Effect of Suan yu Property of Fermented Fresh Water Fish [D]
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