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1.
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.
J Sci Food Agric
; 103(6): 2806-2814, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36647301
2.
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation.
J Appl Microbiol
; 133(1): 200-211, 2022 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-35050543
3.
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
Molecules
; 26(1)2021 Jan 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-33406782
4.
Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection.
Int J Syst Evol Microbiol
; 70(4): 2420-2425, 2020 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-32100691
5.
Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
J Sci Food Agric
; 100(13): 4940-4949, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32474932
6.
Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
J Sci Food Agric
; 98(6): 2121-2130, 2018 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-28941248
7.
Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species.
Mol Phylogenet Evol
; 108: 49-60, 2017 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-28189617
8.
Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches.
Food Microbiol
; 67: 1-10, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28648286
9.
Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.
Microb Cell Fact
; 14: 128, 2015 Sep 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-26336982
10.
Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by ß-galactosidases from dairy Kluyveromyces.
J Dairy Res
; 82(3): 356-64, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26004434
11.
Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses.
Food Microbiol
; 38: 160-6, 2014 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-24290639
12.
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues.
J Agric Food Chem
; 72(9): 4897-4905, 2024 Mar 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-38394028
13.
Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation.
Foods
; 12(12)2023 Jun 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-37372640
14.
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins.
BMC Genomics
; 13: 407, 2012 Aug 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-22906207
15.
The molecular characterization of new types of Saccharomyces cerevisiae×S. kudriavzevii hybrid yeasts unveils a high genetic diversity.
Yeast
; 29(2): 81-91, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22222877
16.
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages.
Meat Sci
; 192: 108896, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35753267
17.
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors.
Meat Sci
; 184: 108698, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34700177
18.
Nitrite reduction in fermented meat products and its impact on aroma.
Adv Food Nutr Res
; 95: 131-181, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-33745511
19.
Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
Food Chem
; 361: 129997, 2021 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34029911
20.
Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate.
Food Res Int
; 149: 110691, 2021 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-34600686