Dry fermentation technology for utilization of Bio-energy crops/crop residues for biogas production by Sooch S. S.

Subjects: “…Dry Fermentation…”
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Research progress in anaerobic dry fermentation of agricultural waste by Runlu CHEN, Zaixing LI, Jing FENG, Zonglu YAO, Juan LUO, Lixin ZHAO

Subjects: “…solid pollution control project; agricultural wastes; anaerobic dry fermentation; reactor; process parameter…”
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Grass from Road Verges as a Substrate for Biogas Production by Robert Czubaszek, Agnieszka Wysocka-Czubaszek, Piotr Banaszuk, Grzegorz Zając, Martin J. Wassen

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Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of <i>Coffea arabica</i> by Xiaojing Shen, Wenjuan Yuan, Qi Wang, Bintao Peng, Yi Guo, Kunyi Liu, Weiwei Jiang

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Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages by M. Vincenzini, O. Franci, S. Guerrini, S. Mangani

Subjects: “…Biogenic amines, Dry fermented sausages.…”
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EFEKTIVITAS DAUN CINCAU HIJAU (Cyclea barbata Miers) SEBAGAI ANTIOKSIDAN ALAMI PADA PRODUK JAMBAL PATIN (Pangasius hypopthalmus) by Farida Ariyani, Nova Susanti Saputri, Liliek Nurhidayati

Subjects: “…dried fermented catfish…”
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COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES by Ivona Djurkin Kušec, Žarko Radišić, Miodrag Komlenić, Goran Kušec

Subjects: “…dry/fermented sausage…”
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Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling by Jokanović Marija, Ikonić Bojana, Ikonić Predrag, Tomović Vladimir, Peulić Tatjana, Šojić Branislav, Škaljac Snežana, Ivić Maja, Ivetić Jelena

Subjects: “…dry fermented sausage…”
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Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages by Micaela Álvarez, María J. Andrade, Eva Cebrián, Elia Roncero, Josué Delgado

Subjects: “…functional dry-fermented sausages…”
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Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime by M. Škrlep, M. Čandek-Potokar, U. Tomažin, N. Batorek Lukač, M. Flores

Subjects: “…dry-fermented sausages…”
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Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages by Nadia de L. Agüero, Laureano S. Frizzo, Arthur C. Ouwehand, Gonzalo Aleu, Marcelo R. Rosmini

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Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages by Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec

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MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE by Ana Maria Simion Ciuciu, Javier Carballo, Petru Alexe

Subjects: “…dry fermented sausage…”
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Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages by Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, Mi-Hwa Oh

Subjects: “…Korean dry-fermented sausage…”
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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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Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage by Luca Pennisi, Enrica Verrocchi, Domenico Paludi, Alberto Vergara

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Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages by Domenico Meloni

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Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami by Erica Tirloni, Vanessa Di Pietro, Giuseppe Rizzi, Francesco Pomilio, Patrizia Cattaneo, Cristian Bernardi, Simone Stella

Subjects: “…dry-fermented sausage…”
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Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages by Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, Ye Jin

Subjects: “…dry fermented sausage…”
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Determination of chemical composition, and storage on dried fermented goat milk product (Oggtt) by Badriah O. Al-Abdulkarim, Maha S. Osman, Muna A.I. El-Nadeef

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