Keywords: سوسیس; Entire male pigs; Boar taint; Liquid smoke; Natural smoke; Skatole; Androstenone; Sausages; Bacon;
مقالات ISI سوسیس (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سوسیس; Frankfurter; Low-fat; Collagen; Sausages; Pork backfat;
Keywords: سوسیس; Food industry; Energy consumption; Energy efficiency measures; Energy indicators; Sustainability; Sausages; Refrigeration;
Keywords: سوسیس; Linearity of volume; Sausages; Brunn–Minkowski inequality; Roots of Steiner polynomial; Inner parallel body; Linearity of determinant
Keywords: سوسیس; Rye bran; Wheat bran; Sausages; Appetite; Energy intake; Dietary fiber; RBS; Rye bran sausage meal; RBB; Rye bran bread meal; WBS; Wheat bran sausage meal; WFS; Wheat flour sausage meal;
Keywords: سوسیس; Salmonella; Listeria monocytogenes; Beef; Pork; Broiler; Sausages;
Keywords: سوسیس; Sausages; Sensory; Consumer; Salt; Fat; Reduction;
Keywords: سوسیس; D. hansenii; Sausages; Genetic diversity; Aroma; Volatile compounds;
Keywords: سوسیس; composition; innovation; Portuguese; sausages; traditional
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages
Keywords: سوسیس; Sausages; Microbial community; 16S rRNA; Anti-listerial activity; Bacteriocins;
Prevalence, molecular and antimicrobial resistance of Salmonella isolated from sausages in Meknes, Morocco
Keywords: سوسیس; Salmonella; Antimicrobials resistance; Sausages; invA; spvC;
Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island
Keywords: سوسیس; Salmonella spp.; Campylobacter spp.; Listeria monocytogenes; Sausages; Chicken; Pork; Risk factors; Reunion Island;
ReviewTechnological aspects of horse meat products - A review
Keywords: سوسیس; Dry-cured meats; Sausages; Pâté; Foal; Donkey;
Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami
Keywords: سوسیس; Ochratoxin A; Polyketide synthase; Quantitative Reverse Transcriptase PCR; Dryâcured meat; Sausages; Seasoning;
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production
Keywords: سوسیس; Fungal starter culture; Dry-cured meat; Penicillium salamii; Penicillium nalgiovense; Proteolysis; Lipolysis; Seasoning; Sausages
Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices
Keywords: سوسیس; NaCl; Sausages; Growth; Ochratoxin A; Penicillium nordicum; Penicillium verrucosum
Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)
Keywords: سوسیس; Filamentous fungi; Sausages; Penicillium nalgiovense; Aspergillus ochraceus
Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air
Keywords: سوسیس; Mould; Ochratoxin A; Aspergillus ochraceus; Sausages; Ozone;
Automatic flow-batch system for the sample treatment and determination of hydroxyproline in sausages
Keywords: سوسیس; Flow-batch; Automatization; Meat products; Sausages; Hydroxyproline;
Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methods
Keywords: سوسیس; Enterococcus; Antibiotic resistance; Conjugation; Sausages; PCR-DGGE;
Dose-dependent changes of chemical attributes in irradiated sausages
Keywords: سوسیس; Sausages; Irradiation; Volatile compounds; Hydrocarbons; Dimethyl disulfide; Detection markers
Diversity and safety hazards of bacteria involved in meat fermentations
Keywords: سوسیس; Safety hazards; Lactic acid bacteria; Coagulase negative staphylococci; Sausages
Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem
Keywords: سوسیس; Sausages; Ecology; Molecular methods; Culture-dependent methods; Culture-independent methods
The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages
Keywords: سوسیس; Low-sodium chloride; Sausages; Inulin; Olive oil; Alginate
Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage
Keywords: سوسیس; Irradiation; Carrot juice; Antioxidant; Oxidation; Sausages;
Conidial production by Penicillium nalgiovense for use as starter cultures in dry fermented sausages by solid state fermentation
Keywords: سوسیس; Penicillium nalgiovense; Conidial production; Solid state fermentation; Sausages
Eating quality of UK-style sausages varying in price, meat content, fat level and salt content
Keywords: سوسیس; Sausages; Sensory analysis; Eating quality; Principal component analysis; Composition
Surface mycobiota on Argentinean dry fermented sausages
Keywords: سوسیس; Mycobiota; Sausages; Penicillium; Penicillin; Antibacterial activity;
Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages
Keywords: سوسیس; Enterocin AS-48; High hydrostatic pressure; Sausages; Listeria monocytogenes; Staphylococcus aureus; Salmonella enterica
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
Keywords: سوسیس; Antioxidant; Sausages; Carotenoids; Pigments; Erythorbate; MDA; Emulsion
Fraud identification in industrial meat products by multiplex PCR assay
Keywords: سوسیس; Multiplex PCR; Species identification; Ground meat; Sausages; Cold cut
Influence of carrageenan addition on turkey meat sausages properties
Keywords: سوسیس; Mechanically separated turkey meat; Sausages; Carrageenan; Meat emulsion and gelling properties
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures
Keywords: سوسیس; Sausages; Autochthonous starter; Monitoring; Safety; Sensory quality; PCR species-specific
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
Keywords: سوسیس; Mixture design; Hydrocolloids; Low-fat; Sodium-reduced; Sausages
Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains
Keywords: سوسیس; Listeria monocytogenes; Sausages; Prevalence; Enumeration; Ribotyping
Effect of fat content on flavour release from sausages
Keywords: سوسیس; Flavour release; Sausages; Fat content; APCI-MS; Nosespace; Cooking; Meat emulsion
Prevalence of Salmonella in raw minced meat, raw fresh sausages and raw burger patties from retail outlets in Gaborone, Botswana
Keywords: سوسیس; Salmonellae; Meat; Sausages; Burger patties; Antimicrobial resistance
Analysis of monoamine oxidase enzymatic activity by reversed-phase high performance liquid chromatography and inhibition by β-carboline alkaloids occurring in foods and plants
Keywords: سوسیس; Monoamine oxidase; MAO; Enzyme assay; MAO inhibitors; β-Carbolines; Tetrahydro-β-carbolines; Alkaloids; Foods; Plants; Sausages; RP-HPLC; MS
Staphylococcal community of a small unit manufacturing traditional dry fermented sausages
Keywords: سوسیس; Staphylococcus; Diversity; Sausages; Environment
Duplex polymerase chain reaction for detection of pork meat in horse meat fresh sausages from Italian retail sources
Keywords: سوسیس; D-PCR; Species identification; Horse; Pork; Sausages;
Meat mixture detection in Iberian pork sausages
Keywords: سوسیس; NIRS; Qualitative analyses; Iberian pork; Meat mixture; Sausages;
Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products
Keywords: سوسیس; Listeria monocytogenes; Contamination; Sausages; Dried sausage processing plants; Serotypes;
Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models
Keywords: سوسیس; Sausages; Quality constraints; Consumer acceptability; Least-cost formulation; Nonlinear programming;
Control of Listeria monocytogenes in model sausages by enterocin AS-48
Keywords: سوسیس; Listeria monocytogenes; Biopreservation; Sausages; Enterocins; Bacteriocins; AS-48;