| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calander
|
|
|
2012
|
29 |
2 |
p. I-
1 p.
|
artikel
|
| 2 |
Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology
|
Iacumin, Lucilla
|
|
2012
|
29 |
2 |
p. 178-186
9 p.
|
artikel
|
| 3 |
Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids
|
Freiding, Simone
|
|
2012
|
29 |
2 |
p. 205-214
10 p.
|
artikel
|
| 4 |
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
|
Flores, M.
|
|
2012
|
29 |
2 |
p. 247-254
8 p.
|
artikel
|
| 5 |
Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes
|
Lucquin, Isabelle
|
|
2012
|
29 |
2 |
p. 187-196
10 p.
|
artikel
|
| 6 |
Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP
|
Marty, Esther
|
|
2012
|
29 |
2 |
p. 157-166
10 p.
|
artikel
|
| 7 |
IFC: Editorial Board
|
|
|
2012
|
29 |
2 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Intraspecies diversity of Lactobacillus sakei response to oxidative stress and variability of strain performance in mixed strains challenges
|
Guilbaud, Morgan
|
|
2012
|
29 |
2 |
p. 197-204
8 p.
|
artikel
|
| 9 |
Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei
|
Sinz, Quirin
|
|
2012
|
29 |
2 |
p. 215-223
9 p.
|
artikel
|
| 10 |
Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods
|
Hammes, Walter P.
|
|
2012
|
29 |
2 |
p. 151-156
6 p.
|
artikel
|
| 11 |
Preface
|
|
|
2012
|
29 |
2 |
p. 149-150
2 p.
|
artikel
|
| 12 |
Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air
|
Iacumin, Lucilla
|
|
2012
|
29 |
2 |
p. 229-232
4 p.
|
artikel
|
| 13 |
Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids
|
Gutsche, K. Amelie
|
|
2012
|
29 |
2 |
p. 224-228
5 p.
|
artikel
|
| 14 |
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
|
Janssens, M.
|
|
2012
|
29 |
2 |
p. 167-177
11 p.
|
artikel
|
| 15 |
The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods
|
Schmidt-Heydt, Markus
|
|
2012
|
29 |
2 |
p. 233-241
9 p.
|
artikel
|
| 16 |
The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk
|
Yalınkılıç, Barış
|
|
2012
|
29 |
2 |
p. 255-259
5 p.
|
artikel
|
| 17 |
Traditional ‘air-dried’ fermented sausages from Central Germany
|
Lücke, Friedrich-Karl
|
|
2012
|
29 |
2 |
p. 242-246
5 p.
|
artikel
|
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