Salsitxa (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Salsitxa" in Catalan language version.

refsWebsite

Global rank Catalan rank

30doi.org

2^nd place

6^th place

26worldcat.org

5^th place

9nih.gov

4^th place

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8sciencedirect.com

149^th place

111^th place

3mapa.gob.es

low place

1,393^rd place

2eufic.org

low place

2elsevier.com

610^th place

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2google.cat

1,849^th place

2^nd place

1eldiario.es

746^th place

55^th place

1slate.com

259^th place

629^th place

1restaurantpalermo.es

low place

1usda.gov

438^th place

345^th place

1pagepressjournals.org

low place

1larioja.org

low place

888^th place

1mdpi.com

2,912^th place

991^st place

1fen.org.es

low place

1scielo.br

1,606^th place

786^th place

1arcjournals.org

low place

1asm.org

3,555^th place

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1tamu.edu

1,672^nd place

613^th place

1cdc.gov

218^th place

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1who.int

195^th place

155^th place

arcjournals.org

Sirangelo, Tiziana Maria «New Approaches to Study Fresh Pork Sausage Microbiota» (en anglès). International Journal of Research Studies in Microbiology and Biotechnology, 4, 2, 2018, pàg. 1–5.

asm.org

journals.asm.org

Benson, Andrew K.; David, Jairus R. D.; Gilbreth, Stefanie Evans; Smith, Gordon; Nietfeldt, Joseph «Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study» (en anglès). Applied and Environmental Microbiology, 80, 17, 9-2014, pàg. 5178–5194. DOI: 10.1128/AEM.00774-14. ISSN: 0099-2240. PMC: PMC4136103. PMID: 24928886.

cdc.gov

«Signs & Symptoms | Escherichia coli O157:H7 Infections Linked to Ground Beef | May 2014 | E. coli | CDC» (en anglès americà), 11-01-2019. [Consulta: 17 octubre 2023].

doi.org

dx.doi.org

Hugo, Celia J.; Hugo, Arno «Current trends in natural preservatives for fresh sausage products». Trends in Food Science & Technology, 45, 1, 01-09-2015, pàg. 12–23. DOI: 10.1016/j.tifs.2015.05.003. ISSN: 0924-2244.
Kuri, Victor «British fresh sausages: Technology, market and legislation». Nacameh, 1, 1, 30-06-2007, pàg. 1–17. DOI: 10.24275/uam/izt/dcbs/nacameh/2007v1n1/kuri. ISSN: 2007-0373.
Flores, Mónica; Piornos, José A. «Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects». Meat Science, 182, 12-2021, pàg. 108636. DOI: 10.1016/j.meatsci.2021.108636. ISSN: 0309-1740.
Ghebremedhin, Marta; Baechle, Mathias; Vilgis, Thomas A. «Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure». Physics of Fluids, 34, 4, 01-04-2022. DOI: 10.1063/5.0083730. ISSN: 1070-6631.
Feiner, Gerhard. 14 - Fresh sausages. Woodhead Publishing, 2006, p. 297–309. DOI 10.1533/9781845691721.2.297. ISBN 978-1-84569-050-2.
Lonergan, Steven M.; Topel, David G.; Marple, Dennis N. Chapter 14 - Sausage processing and production. Academic Press, 2019, p. 229–253. DOI 10.1016/b978-0-12-815277-5.00014-7. ISBN 978-0-12-815277-5.
Varvara, Michele; Bozzo, Giancarlo; Disanto, Chiara; Pagliarone, Cosimo Nicola; Celano, Gaetano Vitale «The use of the ascorbic acid as food additive and technical-legal issues». Italian Journal of Food Safety, 5, 1, 05-02-2016. DOI: 10.4081/ijfs.2016.4313. ISSN: 2239-7132. PMC: PMC5076701. PMID: 27800425.
Lamas, Alexandre; Miranda, José Manuel; Vázquez, Beatriz; Cepeda, Alberto; Franco, Carlos Manuel «An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products». Foods, 5, 4, 31-10-2016, pàg. 74. DOI: 10.3390/foods5040074. ISSN: 2304-8158. PMC: 5302421. PMID: 28231169.
Serrano, Rafael; Bañón, Sancho «Reducing SO2 in fresh pork burgers by adding chitosan» (en anglès). Meat Science, 92, 4, 12-2012, pàg. 651–658. DOI: 10.1016/j.meatsci.2012.06.014.
Goemaere, Olivier; Glorieux, Seline; Govaert, Marlies; Steen, Liselot; Fraeye, Ilse «Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics» (en anglès). Foods, 10, 4, 17-04-2021, pàg. 882. DOI: 10.3390/foods10040882. ISSN: 2304-8158. PMC: PMC8073691. PMID: 33920658.
Buňková, Leona; Pleva, Pavel; Buňka, František; Valášek, Pavel; Kráčmar, Stanislav «Antibacterial effects of commercially available phosphates on selected microorganisms». Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 56, 5, 03-11-2014, pàg. 19–24. DOI: 10.11118/actaun200856050019. ISSN: 1211-8516.
Bouju-Albert, Agnès; Pilet, Marie-France; Guillou, Sandrine «Influence of lactate and acetate removal on the microbiota of French fresh pork sausages». Food Microbiology, 76, 01-12-2018, pàg. 328–336. DOI: 10.1016/j.fm.2018.06.011. ISSN: 0740-0020.
Nkosi, Davies Veli; Bekker, Johan Leon; Hoffman, Louwrens Christian «The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review». Foods, 10, 10, 28-09-2021, pàg. 2293. DOI: 10.3390/foods10102293. ISSN: 2304-8158. PMC: 8534660. PMID: 34681342.
Reis Rocha, Renata Abadia; Reis Rocha, Lenízy Cristina; Ribeiro, Michele Nayara; Lima Ribeiro, Ana Paula; Alves da Rocha, Roney «Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste». Journal of Food Science, 86, 3, 3-2021, pàg. 1022–1032. DOI: 10.1111/1750-3841.15634. ISSN: 1750-3841. PMID: 33615480.
Dias, Francesca Silva; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas «Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis» (en anglès). Food Science and Technology, 33, 9-2013, pàg. 468–474. DOI: 10.1590/S0101-20612013005000079. ISSN: 0101-2061.
Cocolin, Luca; Rantsiou, Kalliopi; Iacumin, Lucilla; Urso, Rosalinda; Cantoni, Carlo «Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods». Applied and Environmental Microbiology, 70, 4, 4-2004, pàg. 1883–1894. DOI: 10.1128/AEM.70.4.1883-1894.2004. ISSN: 0099-2240. PMID: 15066777.
Benson, Andrew K.; David, Jairus R. D.; Gilbreth, Stefanie Evans; Smith, Gordon; Nietfeldt, Joseph «Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study» (en anglès). Applied and Environmental Microbiology, 80, 17, 9-2014, pàg. 5178–5194. DOI: 10.1128/AEM.00774-14. ISSN: 0099-2240. PMC: PMC4136103. PMID: 24928886.
Ma, Ying; Gao, Yafei; Xu, Yujuan; Zhou, Hui; Zhou, Kai «Microbiota dynamics and volatile metabolite generation during sausage fermentation». Food Chemistry, 423, 15-10-2023, pàg. 136297. DOI: 10.1016/j.foodchem.2023.136297. ISSN: 0308-8146.
Doulgeraki, Agapi I.; Ercolini, Danilo; Villani, Francesco; Nychas, George-John E. «Spoilage microbiota associated to the storage of raw meat in different conditions». International Journal of Food Microbiology, 157, 2, 02-07-2012, pàg. 130–141. DOI: 10.1016/j.ijfoodmicro.2012.05.020. ISSN: 0168-1605.
Korkeala, Hannu J.; Björkroth, K. Johanna «Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages». Journal of Food Protection, 60, 6, 01-06-1997, pàg. 724–731. DOI: 10.4315/0362-028X-60.6.724. ISSN: 0362-028X.
Fung, D. Y. C.. Food Spoilage, Preservation and Quality Control. Oxford: Academic Press, 2009, p. 54–79. DOI 10.1016/b978-012373944-5.00122-x. ISBN 978-0-12-373944-5.
Normanno, G.; Parisi, A.; Dambrosio, A.; Quaglia, N.C.; Montagna, D. «Typing of Escherichia coli O157 strains isolated from fresh sausage». Food Microbiology, 21, 1, 2-2004, pàg. 79–82. DOI: 10.1016/s0740-0020(03)00019-4. ISSN: 0740-0020.
Trimoulinard, A.; Beral, M.; Henry, I.; Atiana, L.; Porphyre, V. «Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island». International Journal of Food Microbiology, 250, 6-2017, pàg. 68–74. DOI: 10.1016/j.ijfoodmicro.2017.03.017. ISSN: 0168-1605.
Iannetti, Luigi; Salini, Romolo; Sperandii, Anna Franca; Santarelli, Gino Angelo; Neri, Diana «Predicting the kinetics of Listeria monocytogenes and Yersinia enterocolitica under dynamic growth/death-inducing conditions, in Italian style fresh sausage». International Journal of Food Microbiology, 240, 1-2017, pàg. 108–114. DOI: 10.1016/j.ijfoodmicro.2016.04.026. ISSN: 0168-1605.
Correia, Lucyanne Maria Moraes; Pereira, Juliano Gonçalves; Pinto, José Paes de Almeida Nogueira; Barcellos, Vinicius Cunha; Bersot, Luciano dos Santos «Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration». Ciência Rural, 44, 10, 10-2014, pàg. 1880–1885. DOI: 10.1590/0103-8478cr20131142. ISSN: 0103-8478.
Pernu, Noora; Keto-Timonen, Riikka; Lindström, Miia; Korkeala, Hannu «High prevalence of Clostridium botulinum in vegetarian sausages». Food Microbiology, 91, 10-2020, pàg. 103512. DOI: 10.1016/j.fm.2020.103512. ISSN: 0740-0020.
Di Bartolo, Ilaria; Angeloni, Giorgia; Ponterio, Eleonora; Ostanello, Fabio; Ruggeri, Franco Maria «Detection of hepatitis E virus in pork liver sausages». International Journal of Food Microbiology, 193, 1-2015, pàg. 29–33. DOI: 10.1016/j.ijfoodmicro.2014.10.005. ISSN: 0168-1605.
Rantsiou, Kalliopi; Iacumin, Lucilla; Cantoni, Carlo; Comi, Giuseppe; Cocolin, Luca «Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages». International Journal of Food Microbiology, 97, 3, 1-2005, pàg. 277–284. DOI: 10.1016/j.ijfoodmicro.2004.02.018. ISSN: 0168-1605.
Villanueva Cáceres, Gabriela Alejandra «Un acercamiento a los bancos de biodiversidad: una alternativa para la inversión en conservación y protección de los recursos naturales». THEMIS Revista de Derecho, 82, 15-12-2022, pàg. 65–77. DOI: 10.18800/themis.202202.003. ISSN: 1810-9934.
Kamga, Christelle; Krishnamurthy, Suhas; Shiva, Sruti «Myoglobin and mitochondria: A relationship bound by oxygen and nitric oxide» (en anglès). Nitric Oxide, 26, 4, 5-2012, pàg. 251–258. DOI: 10.1016/j.niox.2012.03.005.

eldiario.es

Chavarrías, Marta. «La piel de los embutidos, ¿se puede comer?» (en castellà), 06-07-2021. [Consulta: 17 agost 2024].

elsevier.com

linkinghub.elsevier.com

Serrano, Rafael; Bañón, Sancho «Reducing SO2 in fresh pork burgers by adding chitosan» (en anglès). Meat Science, 92, 4, 12-2012, pàg. 651–658. DOI: 10.1016/j.meatsci.2012.06.014.
Kamga, Christelle; Krishnamurthy, Suhas; Shiva, Sruti «Myoglobin and mitochondria: A relationship bound by oxygen and nitric oxide» (en anglès). Nitric Oxide, 26, 4, 5-2012, pàg. 251–258. DOI: 10.1016/j.niox.2012.03.005.

eufic.org

«¿Qué son los nitratos y nitritos y qué alimentos los contienen?» (en castellà). [Consulta: 14 novembre 2023].
«¿Qué es el glutamato monosódico? ¿Es perjudicial para la salud?» (en castellà). [Consulta: 14 novembre 2023].

fen.org.es

«SALCHICHAS FRESCAS, PORCINO» (en castellà). Fundación Española de Nutrición (FEN). [Consulta: 30 desembre 2023].

google.cat

books.google.cat

Feiner, Gerhard. Meat products handbook: Practical science and technology., 2006, p. 297.

patents.google.cat

Google Patents. «Revestimiento de salchicha ahumable basado en poliamida» (en castellà). [Consulta: 16 agost 2024].

larioja.org

«Fosfatos en la industria cárnica» (en castella). Govern de La Rioja. [Consulta: 15 novembre 2023].

mapa.gob.es

«Salchichas frescas» (en castellà). [Consulta: 21 octubre 2023].
10-CARNES Y PRODUCTOS CÁRNICOS, p. 395.
«Salchichas Frankfurt» (en castella). Ministerio de Agricultura,Pesca y Alimentación. [Consulta: 15 novembre 2023].

mdpi.com

Goemaere, Olivier; Glorieux, Seline; Govaert, Marlies; Steen, Liselot; Fraeye, Ilse «Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics» (en anglès). Foods, 10, 4, 17-04-2021, pàg. 882. DOI: 10.3390/foods10040882. ISSN: 2304-8158. PMC: PMC8073691. PMID: 33920658.

nih.gov

ncbi.nlm.nih.gov

Varvara, Michele; Bozzo, Giancarlo; Disanto, Chiara; Pagliarone, Cosimo Nicola; Celano, Gaetano Vitale «The use of the ascorbic acid as food additive and technical-legal issues». Italian Journal of Food Safety, 5, 1, 05-02-2016. DOI: 10.4081/ijfs.2016.4313. ISSN: 2239-7132. PMC: PMC5076701. PMID: 27800425.
Lamas, Alexandre; Miranda, José Manuel; Vázquez, Beatriz; Cepeda, Alberto; Franco, Carlos Manuel «An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products». Foods, 5, 4, 31-10-2016, pàg. 74. DOI: 10.3390/foods5040074. ISSN: 2304-8158. PMC: 5302421. PMID: 28231169.
Goemaere, Olivier; Glorieux, Seline; Govaert, Marlies; Steen, Liselot; Fraeye, Ilse «Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics» (en anglès). Foods, 10, 4, 17-04-2021, pàg. 882. DOI: 10.3390/foods10040882. ISSN: 2304-8158. PMC: PMC8073691. PMID: 33920658.
Nkosi, Davies Veli; Bekker, Johan Leon; Hoffman, Louwrens Christian «The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review». Foods, 10, 10, 28-09-2021, pàg. 2293. DOI: 10.3390/foods10102293. ISSN: 2304-8158. PMC: 8534660. PMID: 34681342.
Reis Rocha, Renata Abadia; Reis Rocha, Lenízy Cristina; Ribeiro, Michele Nayara; Lima Ribeiro, Ana Paula; Alves da Rocha, Roney «Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste». Journal of Food Science, 86, 3, 3-2021, pàg. 1022–1032. DOI: 10.1111/1750-3841.15634. ISSN: 1750-3841. PMID: 33615480.
Cocolin, Luca; Rantsiou, Kalliopi; Iacumin, Lucilla; Urso, Rosalinda; Cantoni, Carlo «Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods». Applied and Environmental Microbiology, 70, 4, 4-2004, pàg. 1883–1894. DOI: 10.1128/AEM.70.4.1883-1894.2004. ISSN: 0099-2240. PMID: 15066777.
Benson, Andrew K.; David, Jairus R. D.; Gilbreth, Stefanie Evans; Smith, Gordon; Nietfeldt, Joseph «Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study» (en anglès). Applied and Environmental Microbiology, 80, 17, 9-2014, pàg. 5178–5194. DOI: 10.1128/AEM.00774-14. ISSN: 0099-2240. PMC: PMC4136103. PMID: 24928886.

pubmed.ncbi.nlm.nih.gov

Palavecino Prpich, Noelia Zulema. Indigenous microbiota to leverage traditional dry sausage production.. International Journal of Food Science, 2001.
Reis Rocha, Renata Abadia; Reis Rocha, Lenízy Cristina; Ribeiro, Michele Nayara; Lima Ribeiro, Ana Paula; Alves da Rocha, Roney «Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste». Journal of Food Science, 86, 3, 3-2021, pàg. 1022–1032. DOI: 10.1111/1750-3841.15634. ISSN: 1750-3841. PMID: 33615480.

pagepressjournals.org

Varvara, Michele; Bozzo, Giancarlo; Disanto, Chiara; Pagliarone, Cosimo Nicola; Celano, Gaetano Vitale «The use of the ascorbic acid as food additive and technical-legal issues». Italian Journal of Food Safety, 5, 1, 05-02-2016. DOI: 10.4081/ijfs.2016.4313. ISSN: 2239-7132. PMC: PMC5076701. PMID: 27800425.

restaurantpalermo.es

«¿Sabeu que és la Tupina o Topí?». [Consulta: 14 novembre 2023].

scielo.br

Dias, Francesca Silva; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas «Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis» (en anglès). Food Science and Technology, 33, 9-2013, pàg. 468–474. DOI: 10.1590/S0101-20612013005000079. ISSN: 0101-2061.

sciencedirect.com

Hugo, Celia J.; Hugo, Arno «Current trends in natural preservatives for fresh sausage products». Trends in Food Science & Technology, 45, 1, 01-09-2015, pàg. 12–23. DOI: 10.1016/j.tifs.2015.05.003. ISSN: 0924-2244.
Feiner, Gerhard. 14 - Fresh sausages. Woodhead Publishing, 2006, p. 297–309. DOI 10.1533/9781845691721.2.297. ISBN 978-1-84569-050-2.
Lonergan, Steven M.; Topel, David G.; Marple, Dennis N. Chapter 14 - Sausage processing and production. Academic Press, 2019, p. 229–253. DOI 10.1016/b978-0-12-815277-5.00014-7. ISBN 978-0-12-815277-5.
Bouju-Albert, Agnès; Pilet, Marie-France; Guillou, Sandrine «Influence of lactate and acetate removal on the microbiota of French fresh pork sausages». Food Microbiology, 76, 01-12-2018, pàg. 328–336. DOI: 10.1016/j.fm.2018.06.011. ISSN: 0740-0020.
Ma, Ying; Gao, Yafei; Xu, Yujuan; Zhou, Hui; Zhou, Kai «Microbiota dynamics and volatile metabolite generation during sausage fermentation». Food Chemistry, 423, 15-10-2023, pàg. 136297. DOI: 10.1016/j.foodchem.2023.136297. ISSN: 0308-8146.
Doulgeraki, Agapi I.; Ercolini, Danilo; Villani, Francesco; Nychas, George-John E. «Spoilage microbiota associated to the storage of raw meat in different conditions». International Journal of Food Microbiology, 157, 2, 02-07-2012, pàg. 130–141. DOI: 10.1016/j.ijfoodmicro.2012.05.020. ISSN: 0168-1605.
Korkeala, Hannu J.; Björkroth, K. Johanna «Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages». Journal of Food Protection, 60, 6, 01-06-1997, pàg. 724–731. DOI: 10.4315/0362-028X-60.6.724. ISSN: 0362-028X.
Fung, D. Y. C.. Food Spoilage, Preservation and Quality Control. Oxford: Academic Press, 2009, p. 54–79. DOI 10.1016/b978-012373944-5.00122-x. ISBN 978-0-12-373944-5.

slate.com

Lapidos, Juliet «Vegetarian Sausage» (en anglès). Slate, 08-06-2011. ISSN: 1091-2339.

tamu.edu

aggie-horticulture.tamu.edu

«Introduction to the Microbiology of Food - Food Technology & Processing Food Technology & Processing». [Consulta: 17 octubre 2023].

usda.gov

fdc.nal.usda.gov

«FoodData Central». [Consulta: 14 novembre 2023].

who.int

«Salmonella (non-typhoidal)» (en anglès). [Consulta: 17 octubre 2023].

worldcat.org

Hugo, Celia J.; Hugo, Arno «Current trends in natural preservatives for fresh sausage products». Trends in Food Science & Technology, 45, 1, 01-09-2015, pàg. 12–23. DOI: 10.1016/j.tifs.2015.05.003. ISSN: 0924-2244.
Kuri, Victor «British fresh sausages: Technology, market and legislation». Nacameh, 1, 1, 30-06-2007, pàg. 1–17. DOI: 10.24275/uam/izt/dcbs/nacameh/2007v1n1/kuri. ISSN: 2007-0373.
Flores, Mónica; Piornos, José A. «Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects». Meat Science, 182, 12-2021, pàg. 108636. DOI: 10.1016/j.meatsci.2021.108636. ISSN: 0309-1740.
Ghebremedhin, Marta; Baechle, Mathias; Vilgis, Thomas A. «Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure». Physics of Fluids, 34, 4, 01-04-2022. DOI: 10.1063/5.0083730. ISSN: 1070-6631.
Lapidos, Juliet «Vegetarian Sausage» (en anglès). Slate, 08-06-2011. ISSN: 1091-2339.
Varvara, Michele; Bozzo, Giancarlo; Disanto, Chiara; Pagliarone, Cosimo Nicola; Celano, Gaetano Vitale «The use of the ascorbic acid as food additive and technical-legal issues». Italian Journal of Food Safety, 5, 1, 05-02-2016. DOI: 10.4081/ijfs.2016.4313. ISSN: 2239-7132. PMC: PMC5076701. PMID: 27800425.
Lamas, Alexandre; Miranda, José Manuel; Vázquez, Beatriz; Cepeda, Alberto; Franco, Carlos Manuel «An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products». Foods, 5, 4, 31-10-2016, pàg. 74. DOI: 10.3390/foods5040074. ISSN: 2304-8158. PMC: 5302421. PMID: 28231169.
Goemaere, Olivier; Glorieux, Seline; Govaert, Marlies; Steen, Liselot; Fraeye, Ilse «Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics» (en anglès). Foods, 10, 4, 17-04-2021, pàg. 882. DOI: 10.3390/foods10040882. ISSN: 2304-8158. PMC: PMC8073691. PMID: 33920658.
Buňková, Leona; Pleva, Pavel; Buňka, František; Valášek, Pavel; Kráčmar, Stanislav «Antibacterial effects of commercially available phosphates on selected microorganisms». Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 56, 5, 03-11-2014, pàg. 19–24. DOI: 10.11118/actaun200856050019. ISSN: 1211-8516.
Bouju-Albert, Agnès; Pilet, Marie-France; Guillou, Sandrine «Influence of lactate and acetate removal on the microbiota of French fresh pork sausages». Food Microbiology, 76, 01-12-2018, pàg. 328–336. DOI: 10.1016/j.fm.2018.06.011. ISSN: 0740-0020.
Nkosi, Davies Veli; Bekker, Johan Leon; Hoffman, Louwrens Christian «The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review». Foods, 10, 10, 28-09-2021, pàg. 2293. DOI: 10.3390/foods10102293. ISSN: 2304-8158. PMC: 8534660. PMID: 34681342.
Reis Rocha, Renata Abadia; Reis Rocha, Lenízy Cristina; Ribeiro, Michele Nayara; Lima Ribeiro, Ana Paula; Alves da Rocha, Roney «Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste». Journal of Food Science, 86, 3, 3-2021, pàg. 1022–1032. DOI: 10.1111/1750-3841.15634. ISSN: 1750-3841. PMID: 33615480.
Dias, Francesca Silva; Ramos, Cíntia Lacerda; Schwan, Rosane Freitas «Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis» (en anglès). Food Science and Technology, 33, 9-2013, pàg. 468–474. DOI: 10.1590/S0101-20612013005000079. ISSN: 0101-2061.
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