PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.00112020332332-338Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitriteAnna D. Kononiuk, Małgorzata Karwowskahttp://ajas.info/upload/pdf/ajas-19-0011.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.19.0011, http://ajas.info/upload/pdf/ajas-19-0011.pdf
Meat Science10.1016/j.meatsci.2019.1080152020161108015Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey additionAnna D. Kononiuk, Małgorzata Karwowskahttps://api.elsevier.com/content/article/PII:S0309174019306333?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174019306333?httpAccept=text/plain
Applied Sciences10.3390/app1103132020211131320Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid WheyMałgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, José M. Lorenzohttps://www.mdpi.com/2076-3417/11/3/1320/pdf
Journal of Food Science and Technology10.1007/s13197-019-04208-420195751753-1762Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meatAnna D. Kononiuk, Małgorzata Karwowskahttp://link.springer.com/content/pdf/10.1007/s13197-019-04208-4.pdf, http://link.springer.com/article/10.1007/s13197-019-04208-4/fulltext.html, http://link.springer.com/content/pdf/10.1007/s13197-019-04208-4.pdf
Molecules10.3390/molecules25102429202025102429Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey AdditionAnna D. Kononiuk, Małgorzata Karwowskahttps://www.mdpi.com/1420-3049/25/10/2429/pdf
Meat Science10.1016/0309-1740(95)80003-419953919-22Influence of processing temperature on the formation of biogenic amines in dry sausagesR. Maijala, E. Nurmi, A. Fischerhttps://api.elsevier.com/content/article/PII:0309174095800034?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174095800034?httpAccept=text/plain
Journal of Food Science10.1111/1750-3841.134132016819C2175-C2182Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented SausagesViktorija Eisinaite, Rimante Vinauskiene, Pranas Viskelis, Daiva Leskauskaitehttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13413, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13413, http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13413/fullpdf
International Journal of Food Microbiology10.1016/s0168-1605(03)00080-1200388141-54Biogenic amines in dry fermented sausages: a reviewG Suzzihttps://api.elsevier.com/content/article/PII:S0168-1605(03)00080-1?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0168-1605(03)00080-1?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2010.10.0032011872140-145Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausagesD.S. Tsoukalas, E. Katsanidis, S. Marantidou, J.G. Bloukashttps://api.elsevier.com/content/article/PII:S030917401000361X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S030917401000361X?httpAccept=text/plain
Journal of Applied Microbiology10.1046/j.1365-2672.2001.01322.x2001906882-891Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern ItalyE. Parente, M. Martuscelli, F. Gardini, S. Grieco, M.A. Crudele, G. Suzzihttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1365-2672.2001.01322.x, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1365-2672.2001.01322.x, http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2001.01322.x/fullpdf