Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans Q... by Hongying Li, Hongbing Fan, Zihan Wang, Qiujin Zhu, Jianping Wu

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Peculiarities of the classification of raw-smoked sausages during forensic commodity examination by Ye. М. Sobakar, Ya. О. Kulyk

Subjects: “…classification of raw-smoked sausages…”
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Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage by Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, Panagiotis Simitzis

Subjects: “…sausages…”
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Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

Subjects: “…dry-fermented sausages…”
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Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient by Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider, Agustín Ariño

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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

Subjects: “…sausages…”
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The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage by Semra Kayaardı, Ümit Gürbüz, Mustafa Nizamlıoğlu, Yusuf Doğruer

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High Prevalence of <i>Salmonella</i> spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia by Elizabeth Jaramillo-Bedoya, Liliana Janeth Flórez-Elvira, Iván Darío Ocampo-Ibáñez

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Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts by Suman Bishnoi, Sanjay Yadav, Gauri Jairath, Isam A. Mohamed Ahmed, Monika Rani, Yazavinder Singh

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Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans by Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu

Subjects: “…fermented sausages…”
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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations by Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan

Subjects: “…fermented sausages…”
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Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages by Hongyang Ren, Yuanpeng Deng, Xinhui Wang

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Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages by Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao

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Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic by Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş

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Some quality properties of turkish fermented sausages consumed in konya by Mustafa Atasever, Abdullah Keleş, Ahmet Güner, Gürkan Uçar

Subjects: “…sausage…”
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Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars by Çiğdem Sezer, Aksem Aksoy, Özgür Çelebi, Turgay Deprem, Metin Öğün, Nebahat Bilge Oral, Leyla Vatansever, Abamüslüm Güven

Subjects: “…fermented sausage…”
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Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation by Taline Fiorucci da Silva, Flávia Aparecida Reitz Cardoso, Nathália Leticia Hernandez Brito, Sahra Gadia Trelha, Stefanie Calisto Casarin, Leila Larisa Medeiros Marques, Adriana Aparecida Droval

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ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN by Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti

Subjects: “…carrageenan, sausage, tempeh, white oyster mushroom…”
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The effect of various heating and smoking processes on the quality of turkish fermented sausage by Suzan Yalçın, Mustafa Nizamlıoğlu, Yılmaz Dündar, O. Cenap Tekinşen

Subjects: “…turkish fermented sausage…”
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