Reference health
Contribution of Mixed Commercial Starter Cultures to the Quality Improvement of Fish-Chili Paste, a Chinese Traditional Fermented Condiment
28/28 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.
14 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 28 checked references that resolve
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The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
resolves10.1016/S0168-1605(01)00688-2
Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations
resolves10.1016/j.fm.2011.06.010
Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids
resolves10.1016/j.ijfoodmicro.2014.07.022
Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development
resolves10.1016/j.ijfoodmicro.2016.07.011
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
resolves10.1111/jfpp.13694
Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish
resolves10.1016/j.foodchem.2018.07.186
Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish
resolves10.1016/j.foodchem.2017.12.014
Free amino acids and 5′-nucleotides in Finnish forest mushrooms
resolves10.1016/j.meatsci.2006.10.001
Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
resolves10.1016/j.foodchem.2020.127591
Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
resolves10.1016/j.fm.2012.11.013
Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy
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
resolves10.1007/s00253-019-10175-9
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
resolves10.1023/B:WIBI.0000043171.91027.7e
Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India
resolves10.1016/j.ijfoodmicro.2010.05.016
Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds
resolves10.1016/j.tifs.2021.04.043
Detection of biogenic amines in several foods with different sample treatments: An overview
resolves10.1080/10942912.2019.1684320
SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
resolves10.1111/1750-3841.12765
Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages
resolves10.1080/10498850.2018.1450573
Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
resolves10.1016/j.foodchem.2018.02.142
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
resolves10.1016/j.foodchem.2009.05.008
Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
resolves10.1016/j.foodchem.2018.09.128
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
resolves10.1016/j.foodchem.2017.09.037
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
resolves10.1016/j.foodres.2018.05.076
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
resolves10.1111/ijfs.13140
Effect of starter cultures on the quality of <i>Suan yu</i>, a Chinese traditional fermented freshwater fish
resolves10.1111/ijfs.13487
Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products
The 14 references without a DOI — listed, not checked
no DOI — not checkedA novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
no DOI — not checkedref4
no DOI — not checkedref7
no DOI — not checkedref10
no DOI — not checkedEffect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate
no DOI — not checkedExploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
no DOI — not checkedRelationships between bacterial community and metabolites of sour meat at different temperature during the fermentation
no DOI — not checkedEffects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants
no DOI — not checkedScientific Opinion on risk based control of biogenic amine formation in fermented foods
no DOI — not checkedref21
no DOI — not checkedSolid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value
no DOI — not checkedref29
no DOI — not checkedref31
no DOI — not checkedTechnological roles of microorganisms in fish fermentation: A review
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