Bibliografía Proteolisis, volátiles, aminoácidos, aminas y Lipolisis Pág. 1 (IR A Página 2)

CLAVE	AUTORES	AÑO	TITULO	PUBLICACION
01	Ruiz, J, Ventanas, J., Cava, R. Andrés, A., García, C.	1999	Volatile componunds of dry-cured Iberian ham as affected by the length of the curing process	Meat Science, 52: 19-27
02	R Talon, D Walter, MC Montel	1999	Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids	Meat Science, 54 1: 41-47
03	JM Bruna, M Fernandez, EM Hierro, JA Ordonez, L De La Hoz	1999	Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages	Meat Science, 54 2: 135-145
04	H.J. Andersen and L.L. Hinrichsen	1995	Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies	J. Sci. Food Agric. 68: 477-487
05	L Martin, ML Timon, MJ Petron, J Ventanas, T Antequera	2000	Evolution of volatile aldehydes in Iberian ham matured under different procesing conditions	Meat Science, 54 4: 333-337
06	García-Garrido, J.A.; Quiles, R. Tapiador, J.; and Luque. M.D.	2000	Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture	Meat Science, 56 1: 1-6
07	F.-K. Lucke	2000	Utilization of microbes to process and preserve meat	Meat Science, 56 2: 105-115
08	M. Flores, M. Marina, F. Toldra	2000	Purification and characterization of a soluble methionyl -aminopeptidase from porcine skeletal muscle	Meat Science, 56 3: 247-254
09	B. Gerelt, Y. Ikeuchi, A. Suzuki	2000	Meat tenderization by proteolytic enzymes after osmotic dehydration	Meat Science, 56 3: 311-318
10	Olesen, P.T.; Stahnke, L.H.	2000	The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces	Meat Science, 56: 357-368
11	M.A. Sentandreu, F. Toldra	2001	Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscle	Meat Science, 57 1: 93-103
12	D.L. Hopkins, J.M. Thompson	2001	The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin	Meat Science, 57 1: 1-12
13	Montel, M.C., F. Masson y R. Talon	1998	Bacterial Role in Flavour Development	Meat Sci. 49: S111-S123.
14	Stahnke, L.H.	1994	Aroma components from dried sausages fermented with Staphylococcus xylosus.	Meat Sci. 38: 39-53
15	Stahnke, L.H.	1995	Dried sausages fermented with Staphylococcus xylosus at different temperatures and different ingredients levels. Part II: Volatile components Resumen	Meat Sci. 41: 193-209.
16	Toldrá, F.	1998	Proteolysis and lipolysis in flavour development of dry-cured meat products.	Meat Sci. 49: S101-S110.
17	Toldrá, F. y D.J. Etherington	1988	Examination of cathepsins B, D, H and L activities in dry-cured hams.	Meat Sci. 23:1-7.
18	Hinrichsen, L.L. y H.J. Andersen	1994	Volatile compounds and chemical changes in cured pork: role of three halotolerant bacteria.	J. Agric. Food Chem. 42: 1537-1542.
19	Ruiz, J.; C. García, M.C. Díaz, R. Cava, J.F. Tejeda, y J. Ventanas	1999	Dry cured Iberian ham non-volatile components as affected by the length of the curing process.	Food Research International, 32: 643-651.
20	Hammes, W.P. y Knauf, H.J.	1994	Starters in the processing of meat products	Meat Sci. 36: 155-168.
21	García, C.; Berdagué, J.J.; Antequera, T.; López-Bote, C.; Córdoba, J.J. y Ventanas, J.	1991	Volatile Components of dry cured Iberian ham	Food Chem. 41: 23-32.
22	Dainty, R.H.; Edwards, R.A.; Hibbard, C.M. Y Marnewick, J.J.	1989	Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures	J. Appl. Microbiol. 66: 281-289.
23	Ordóñez, J.A., E.M. Hierro, J.M. Bruna y L. de la Hoz	1999	Changes in the components of dry-fermented sausages during ripening	CRC Crit. Rev. Food Sci. Nutr. 39: 329-367.
24	Ventanas, J., J.J. Córdoba, T. Antequera, C. García, C. López-Bote y M.A. Asensio	1992	Hydrolysis and Maillard reactions during ripening of Iberian ham.	J. Food Sci. 57: 813-815.
25	Alonso, M., E. Bermúdez, R. Acosta, M. Rodríguez, M.A. Asensio y F. Núñez	2001	Diseño de un sistema modelo para evaluar el papel de los microorganismos en la formación de compuestos volátiles en productos cárnicos.	I. Congreso Mundial del Jamón. Córdoba, 14-17 marzo.
26	Hinrichsen, L.L. y S.B. Pedersen	1995	Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing.	J. Agric. Food Chem., 43: 2932-2940.
27	Martín, A., J. Ruiz, F. Núñez, J.J. Córdoba y M.A. Asensio	2000	Contribución de la población microbiana a la seguridad y calidad del jamón curado.	Eurocarne. Suplemento II Symposium Internacional del Jamón Curado: 55-64.
28	Martín, A., J.J. Córdoba, M.M. Rodríguez, F. Núñez y M.A. Asensio	2001	Evaluation of microbial proteolysis in meat product by capillary electrophoresis	J. Appl. Microbiol. 90: 163-171.
29	Martín, A., M.A. Asensio, M.E. Bermúdez, M.G. Córdoba, E. Aranda y J.J. Córdoba	2002	Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins	Meat Sci. 62:129-137
30	Ockerman, H.W., F.J. Céspedes y F. León	2000	Influence of molds on flavor quality of Spanish ham.	J. Muscle Foods 11: 247-260.
31	Ramírez, J., I. Guerrero, E. Ponce y A. Prado	1995	Changes in flavour attributes during ripening of fermented sausages.	J. Muscle Foods 6: 257-269.
32	Rodríguez, M.M., F. Núñez, J.J. Córdoba, M.E. Bermúdez y M.A. Asensio	1998	Evaluation of proteolytic activity of microorganisms isolated from dry cured ham	J. Appl. Microbiol. 85: 905-912.
33	YUKIKO KODAMA,* FUMIHIKO OMURA, and TOSHIHIKO ASHIKARI	2001	Isolation and Characterization of a Gene Specific to Lager Brewing Yeast That Encodes a Branched-Chain Amino Acid Permease	Appl. Environ. Microbiol. 67: 3455-3462.
34	E. Parente, M. Martuscelli, F. Gardini, S. Grieco, M.A. Crudele and G. Suzzi	2001	Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy	Journal of Applied Microbiology 90: 882-891
35	Kenneally, P.M., Fransen, N.G., Grau, H., O'Neill, E.E., y Arendt, E.K.	1999	Effects of environmental conditions on microbial proteolysis in a pork myofibril model system	J. Appl. Microbiol. 87: 794-803.
36	Â .C. Curtin, M. De Angelis, M. Cipriani, M.R. Corbo, P.L.H. McSweeney and M. Gobbetti	2001	Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology	J. Appl. Microbiol. 91: 312-321.
37	C. Christensson, C.J. Pillidge, L.J.H. Ward and P.W. O'Toole	2001	Nucleotide sequence and characterization of the cell envelope proteinase plasmid in Lactococcus lactis subsp. cremoris	J. Appl. Microbiol. 91:334-343
38	N. Klein, M.-B. Maillard, A. Thierry and S. Lortal	2001	Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus	J. Appl. Microbiol. 91:404-411
39	S. Fadda, G. Vignolo, M.-C. Aristoy, G. Oliver and F. Toldra	2001	Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins	J. Appl. Microbiol. 91:478-487
40	Nelson N. Santos, Regina C. Santos-Mendon, Yolanda Sanz, Tomas Bolumar, M.-Concepcion Aristoy, Fidel Toldra	2001	Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii	Int. J. Food Microbiol. 68: 199-206
41	YOLANDA SANZ AND FIDEL TOLDRA	1998	Myoglobin as an Inhibitor of Exopeptidases from Lactobacillus sake	Appl. Environ. Microbiol. 64: 2313-2314
42	SILVINA FADDA, YOLANDA SANZ, GRACIELA VIGNOLO, M.-CONCEPCION ARISTOY, GUILLERMO OLIVER, AND FIDEL TOLDRA	1999	Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by Lactobacillus plantarum	Appl. Environ. Microbiol. 65: 3540-3546
43	SILVINA FADDA, YOLANDA SANZ, GRACIELA VIGNOLO, M.-CONCEPCION ARISTOY, GUILLERMO OLIVER, AND FIDEL TOLDRA	1999	Hydrolysis of Pork Muscle Sarcoplasmic Proteins by Lactobacillus curvatus and Lactobacillus sake	Appl. Environ. Microbiol. 65: 578-584
44	P Secades, JA Guijarro	1999	Purification and characterization of an extracellular protease from the fish pathogen Yersinia ruckeri and effect of culture conditions on production	Appl. Environ. Microbiol. 65:3969-75
45	P Bressollier, F Letourneau, M Urdaci, B Verneuil	1999	Purification and characterization of a keratinolytic serine proteinase from Streptomyces albidoflavus	Appl. Environ. Microbiol. 65:2570-6
46	E Tsakalidou, R Anastasiou, I Vandenberghe, J van Beeumen, G Kalantzopoulos	1999	Cell-wall-bound proteinase of Lactobacillus delbrueckii subsp. lactis ACA-DC 178: characterization and specificity for beta-casein	Appl Environ Microbiol 65:2035-40
47	Frederic Chavagnat, Michael G. Casey, and Jacques Meyer	1999	Purification, Characterization, Gene Cloning, Sequencing, and Overexpression of Aminopeptidase N from Streptococcus thermophilus A	Appl. Environ. Microbiol. 65: 3001-3007
48	MD Fernandez-Espla, P Garault, V Monnet, F Rul	1999	Streptococcus thermophilus cell wall-anchored proteinase: release, purification, and biochemical and genetic characterization	Appl Environ Microbiol 66:4772-8
49	Kirsi Savijoki and Airi Palva	2000	Purification and Molecular Characterization of a Tripeptidase (PepT) from Lactobacillus helveticus	Appl. Environ. Microbiol. 66: 794-800
50	Yolanda Sanz and Fidel Toldrá	2001	Purification and Characterization of an X-Prolyl-Dipeptidyl Peptidase from Lactobacillus sakei	Appl. Environ. Microbiol. 67: 1815-1820
51	José M. Bruna, Juan A. Ordóñez, Manuela Fernández, Beatriz Herranz and Lorenzo de la Hoz	2001	Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum	Meat Sci., 59: 87-96
52	José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, Donald S. Mottram, Manuela Fernández and Juan A. Ordóñez	2001	The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages	Meat Sci., 59: 97-107
53	T. Börjesson, U. Stöllman and J. Schnürer	1990	Volatile Metabolites and Other Indicators of Penicillium aurantiogriseum Growth on different Substrates	Appl. Environ. Microbiol. 56: 3705-3710
54	Zalacaín, I.; Zapelena, M.J.; Peña, M.P.; Astiasarán, I. and Bello, J.	1997	Use of Lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis	Meat Sci., 45: 99-105
55	M.J. Zapelena, I. Astiasaraán, J. Bello	1999	Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture	Meat Sci., 52: 403-409
56	Díaz, O., Fernández, M.; García de Fernando, G.; Hoz, L.; and Ordóñez, J.A.	1997	Proteolysis in dry-fermented sausages: The effect of selected exogenous proteases	Meat Sci., 46: 115-128
57	Waade, C. and Stahnke, L.H.	1997	Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profile	Meat Sci. 46: 101-114
58	K. Arihara, Y. Nakashima, T. Mukai, S. Ishikawa and M. Itoh	2001	Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins	Meat Sci. 57: 319-324
59	J. F. Tejeda, C. García, M. J. Petrón, A. I. Andrés and T. Antequera	2001	n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding	Meat Sci. 57: 371-377
60	V. -Javier Moya, Mónica Flores, M-Concepción Aristoy and Fidel Toldrá	2001	Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat	Meat Sci. 57: 395-401
61	L. O. Sunesen, V. Dorigoni, E. Zanardi and L. Stahnke	2001	Volatile compounds released during ripening in Italian dried sausage	Meat Sci. 58: 93-97
62	S. Erkkilä, E. Petäjä, S. Eerola, L. Lilleberg, T. Mattila-Sandholm and M-L. Suihko	2001	Flavour profiles of dry sausages fermented by selected novel meat starter cultures	Meat Sci. 58: 111-116
63	J. F. Tejeda, T. Antequera, L. Martín, J. Ventanas and C. García	2001	Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham	Meat Sci. 58: 175-179
64	V. -J. Moya, M. Flores, M-C. Aristoy and F. Toldrá	2001	Pork meat quality affects peptide and amino acid profiles during the ageing process	Meat Sci. 58: 197-206
65	Feng-Sheng Wang	2001	Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres	Meat Sci. 59: 15-22
66	D. L. Hopkins and J. M. Thompson	2001	Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle	Meat Sci. 59: 175-185
67	D. L. Hopkins and J. M. Thompson	2001	Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels	Meat Sci. 59: 199-209
68	L. Martín, T. Antequera, J. Ventanas, R. Benítez-Donoso and J. J. Córdoba	2001	Free amino acids and other non-volatile compounds formed during processing of Iberian ham	Meat Sci. 59: 363-368
69	C. Schivazappa, M. Degni, L. Nanni Costa, V. Russo, L. Buttazzoni and R. Virgili	2002	Analysis of raw meat to predict proteolysis in Parma ham	Meat Sci. 60:77-83
70	K. Incze	1998	Dry Fermented Sausages	Meat Sci. 49: S169-S177
71	Silvina Fadda, Graciela Vignolo, Aída P. R. Holgado and Guillermo Oliver	1998	Proteolytic Activity of Lactobacillus Strains Isolated from Dryfermented Sausages on Muscle Sarcoplasmic Proteins	Meat Sci. 49: 11-18
72	L. Martín, J. J. Córdoba, T. Antequera, M. L. Timón and J. Ventanas	1998	Effects of Salt and Temperature on Proteolysis During Ripening of Iberian Ham	Meat Sci. 49: 145-153
73	M. J. Zapelena, D. Ansorena, I. Zalacain, I. Astiasarán and J. Bello	1998	Dry Fermented Sausages Manufactured with Different Amounts of Commercial Proteinases: Evolution of Total Free -NH2-N Groups and Sensory Evaluation of the Texture	Meat Sci. 49: 213-221
74	V. A. Yaylayan and A. Keyhani	2001	Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labeled L-serines	Food Chem. 74: 1-9
75	M.C. Montel, R. Talon, J.L. Berdagué and M. Cantonnet	1993	Effects of starter cultures on the biochemical characteristics of French dry sausages	Meat Sci. 35: 229-240
76	J. Samelis, G. Aggelis and J. Metaxopoulos	1993	Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages	Meat Sci. 35: 371-385
77	T.O. Larsen	1997	Identification of cheese-associated fungi using selected ion monitoring of volatile terpenes	Letters App. Microbiol. 24: 463-466
78	Stahnke, L.H.	1995	Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological data	Meat Sci. 41: 179-191
79	Miguel Angel Sentandreu and Fidel Toldrá	2001	Dipeptidyl peptidase IV from porcine skeletal muscle: purification and biochemical properties	Food Chem. 75: 159-168
80	Stefano Sforza, Alessandro Pigazzani, Maurizio Motti, Cecilia Porta, Roberta Virgili, Gianni Galaverna, Arnaldo Dossena and Rosangela Marchelli	2001	Oligopeptides and free amino acids in Parma hams of known cathepsin B activity	Food Chem. 75: 267-273
81	Miguel Angel Sentandreu and Fidel Toldrá	2000	Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle	J. Agric. Food Chem. 48: 5014-5022
82	Montel, M. C., R. Talon, M. Cantonnet and J. Cayrol.	1992	Peptidasic activities of starter cultures	Proc. 38th ICoMST, Clermont-Ferrand 811-813
83	M.J. Zapelena, I. Zalacain, M.P. Peña, I. Astiasarán, and J. Bello	1997	Addition of a neutal proteinase from Bacillus subtilis (neutrase) together with a starter to a dry fermented sausage elaboration and its effect on the amino acid profiles and the flavor development	J. Agric. Food Chem. 45: 472-475
84	M.J. Zapelena, I. Zalacain, M.P. Peña, I. Astiasarán, and J. Bello	1997	Effect of the addition of a neutral proteinase from Bacillus subtilis (neutrase) on nitrogen fractions and texture of Spanish fermented sausage	J. Agric. Food Chem. 45: 2798-2801
85	I. Astiasaran, R. Villanueva and J. Bello	1990	Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage	Meat Science 28: 111-117
86	M.-C. Montel, J. Reitz, R. Talon, J.-L. Berdagué and S. Rousset-Akrim	1996	Biochemical activities of micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model	Food Microbiol. 13: 489-499
87	M. A. Durá, M. Flores and F. Toldrá	2002	Purification and characterisation of a glutaminase from Debaryomyces spp.	Int. J. Food Microbiol., 76: 117-126
88	M.J. Benito, M. Rodríguez, F. Núñez, M.A. Asensio, M.E. Bermúdez, J.J. Córdoba	2002	Purification and characterization of an extracellular protease from Penicillium chrysogenum (Pg222) active against meat proteins	Appl. Environ. Microbiol. 68 (7), 3532-3536
89	Anna Thorarinsdottir, Sigurjon Arason, Margret Geirsdottir, Sigurdur G.Bogason, Kristberg Kristbergsson	2002	Analytical, Nutritional and Clinical Methods: Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry	Food Chem: 77: 377-385
90	Uwe T. Bornscheuer	2002	Microbial carboxyl esterases: classification, properties and application in biocatalysis	FEMS Microbiol Rev. 26: 73-81
91	Anne Thierry, Marie-Bernadette Maillard, Sylvie Lortal	2002	Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE	J. Microbiol. Methods 51: 57-62
92	Mónica Flores, Casey C. Grimm, Fidel Toldrá, and Arthur M. Spanier	1997	Correlations of Sensory and Volatile Compounds of Spanish "Serrano" Dry-Cured Ham as a Function of Two Processing Times	Journal of Agricultural and Food Chemistry 45 (6), pp. 2178-2186
101	Fabianne A. Garcia, Ivone Y. Mizubuti, Marcos Y. Kanashiro and Massami Shimokomaki	2001	Intermediate moisture meat product: biological evaluation of charqui meat protein quality	Food Chem. 75: 405-409
102	Luciana Bolzoni, Germana Barbieri and Roberta Virgili	1996	Changes in Volatile Compounds of Parma Ham During Maturation Resumen	Meat Sci. 43: 301-310
103	L. H. Stahnke	1995	Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels - Part III. Sensory Evaluation Resumen Resumen	Meat Science 41: 211-223
104	Javier Mateo, and José María Zumalacárregui	1996	Volatile Compounds in Chorizo and Their Changes During Ripening Resumen	Meat Sci. 44: 255-273
105	A. Meynier, E. Novelli, R. Chizzolini , E. Zanardi, G. Gandemer	1999	Volatile compounds of commercial Milano salami	Meat Sci. 1: 175-183
106	F. Toldrá, Y. Sanz and M. Flores	2000	Meat Fermentation technology	In: Meat Science and Applications. Y.H. Hui, W.K. Nip, R.W. Rogers and O.A.Young. marcel Dekker, New York
107	A.P. Henriksen and L.H. Stahnke	1997	Sensory and chromatographic evlauations of water soluble fractions from dried sausages	J. Agric. Food Chem. 45: 2679-2684
108	B. González and V. Díez	2002	The effect of nitrite and starter culture on microbiological quality of "chorizo" a Spanish dry cured sausage.	Meat Science 60: 295-298
109	Tsai-Fuh Tseng, Ming-Tsao Chen, Deng-Cheng Liu	2002	Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens	Meat Science 60: 267-270
110	Diana Ansorena, Olga Gimeno, Iciar Astiasarán and José Bello	2001	Analysis of volatile compounds by GC¯MS of a dry fermented sausage: chorizo de Pamplona	Food Research International 34: 67-75
111	José Angel Pérez-Alvarez, María Estrella Sayas-Barberá, Juana Fernández-López and Vicente Aranda-Catalá	1999	Physicochemical characteristics of Spanish-type dry-cured sausage	Food Research International 32: 599-607
112	Yolanda Sanz, Silvina Fadda, Graciela Vignolo, M-Concepción Aristoy, Guillermo Oliver and Fidel Toldrá	1999	Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake	Int. J. Food Microbiol. 53: 115-125
113	G. Suzzi, M. T. Lanorte, F. Galgano, C. Andrighetto, A. Lombardi, R. Lanciotti and M. E. Guerzoni	2001	Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese	Int. J. Food Microbiol. 69: 69-77
114	M. J. Beriain, G. Lizaso and J. Chasco	2000	Free amino acids and proteolysis involved in `salchichon' processing	Food Control 11: 41-47
115	M. Flores, M.C. Aristoy, and F. Toldrá	1998	Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products	J. Agric. Food Chem. 46: 4982-4986
116	M. Fernández, J.A. Ordóñez, J.M. Bruna, B. Herranz and L. Hoz	2000	Accelerated ripening of dry fermented sausages	Trends in Food Sci. Technol. 11: 201-209
117	Anne Søndergaard, Louise H. Stahnke	2002	Growth and aroma production by Staphylococcus xylosus, S. carnosus and equorum—a comparative study in model systems	Int. J. Food. Microbiol. 75: 99-109
118	Susanna Erkkilä, Maija-Liisa Suihko, Susanna Eerola, Esko Petäjä and Tiina Mattila-Sandholm	2001	Dry sausage fermented by Lactobacillus rhamnosus strains	Int. J. Food Microbiol. 64: 205-210
119	J. Olsson, T. Börjesson, T. Lundstedt and J. Schnürer	2000	Volatiles for mycological quality grading of barley grains: determinations using gas chromatography-mass spectrometry and electronic nose	Int. J. Food Microbiol. 59: 167-178
120	F.-K. Lucke	1986	Microbiological processes in the manufacture of dry sausage and raw ham	Fleischwirtschaft 66:1505-1509
121	R. Talon, M.C. Montel	1997	Hydrolysis of esters by staphylococci	Int. J. Food Microbiol. 36: 207-214
122	Renata G. Leuschner, Martina Heidel, Walter P. Hammes	1998	Histamine and tyramine degradation by food fermenting microorganisms	Int. J. Food Microbiol. 39:1-10
123	Jens K.S. Møller, Lars L. Hinrichsen, Henrik J. Andersen		Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems	Int. J. Food Microbiol. 42: 101-117
124	H.N. Chinivasagam, H.A. Bremner, A.F. Wood, S.M. Nottingham	1998	Volatile components associated with bacterial spoilage of tropical prawns	Int. J. Food Microbiol. 42: 45-55
125	Mette Dines Larsen, Kristian Rotvig Kristiansen, Tine Kronborg Hansen	1998	Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses	Int. J. Food Microbiol. 43: 215-221
126	Renata G.K. Leuschner, Rima Kurihara, Walter P. Hammes	1998	Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening	Int. J. Food Microbiol. 44: 15-20
127	R. Talon , C. Chastagnac, L. Vergnais, M.C. Montel, J.L. Berdague	1998	Production of esters by Staphylococci	Int. J. Food Microbiol. 45: 143-150
128	Ylva Blixt , Elisabeth Borch	1999	Using an electronic nose for determining the spoilage of vacuum-packaged beef	Int. J. Food Microbiol. 46: 123-134
129	Sara Bover-Cid, Maria Izquierdo-Pulido, M. Carmen Vidal-Carou	1999	Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages	Int. J. Food Microbiol. 46: 95-104
130	F. Masson, L. Hinrichsen, R. Talon, M.C. Montel	1999	Factors influencing leucine catabolism by a strain of Staphylococcus carnosus	Int. J. Food Microbiol. 49: 173-178
131	Mónica Flores, V-Javier Moya, M-Concepción Aristoy, Fidel Toldrá	2000	Nitrogen compounds as potential biochemical markers of pork meat quality	Food Chem. 69: 371-377
132	A.J. Taylor, R.S.T. Linforth, B.A. Harvey, A. Blake	2000	Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release	Food Chem. 71: 327-338
133	Robert A. Edwards, Juan A. Ordóñez, Richard H. Dainty, Eva M. Hierro, Lorenzo de la Hoz	1999	Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages	Food Chem. 64: 461-465
134	R.P. Venskutonis, R. Vasiliauskaité, A. Galdikas, A. Setkus	2002	Use of GC-headspace and "electronic nose" for the detection of volatile compounds from glucose-glicine Maillard reaction	Food Control. 13: 13-21
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