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Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up
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- Journal Article
- A1
- open access
Species pervasiveness within the group of coagulase-negative staphylococci associated with meat fermentation is modulated by pH
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- PhD Thesis
- open access
Proteolysis and protein oxidation in dry fermented sausages
(2017) -
- Journal Article
- A1
- open access
Actin proteolysis during ripening of dry fermented sausages at different pH values
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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
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Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines
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Protein oxidation affects proteolysis in a meat model system