ArticleFoods (Basel, Switzerland)2022
Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 23 citations in OpenAlex.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Enhanced Postbiotic Metabolite GABA Production in Skim Milk UsingMetabolites · 2026Article
- Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol).Foods (Basel, Switzerland) · 2026Article
- Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness.Foods (Basel, Switzerland) · 2025Article
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.Foods (Basel, Switzerland) · 2025Article
- Antifungal Efficacy of Clove Extract in Fermented Sausage Production: A Practical Approach for Microbial Control and Maintaining Quality Properties.Food science of animal resources · 2025Article
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.Foods (Basel, Switzerland) · 2025Article
- Article
- Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.Foods (Basel, Switzerland) · 2024Review
- The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon.Food chemistry: X · 2024Article
- Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham.Food science of animal resources · 2024Article
- Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.Foods (Basel, Switzerland) · 2023Article
- Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that
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Registered trials
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