225 related articles for article (PubMed ID: 10627831)
1. Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
Leuschner RG; Hammes WP
Int J Food Sci Nutr; 1999 May; 50(3):159-64. PubMed ID: 10627831
[TBL] [Abstract][Full Text] [Related]
2. Improved screening procedure for biogenic amine production by lactic acid bacteria.
Bover-Cid S; Holzapfel WH
Int J Food Microbiol; 1999 Dec; 53(1):33-41. PubMed ID: 10598112
[TBL] [Abstract][Full Text] [Related]
3. Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.
Leuschner RG; Kurihara R; Hammes WP
Int J Food Microbiol; 1998 Oct; 44(1-2):15-20. PubMed ID: 9849780
[TBL] [Abstract][Full Text] [Related]
4. Biogenic amine production in grass, maize and total mixed ration silages inoculated with Lactobacillus casei or Lactobacillus buchneri.
Nishino N; Hattori H; Wada H; Touno E
J Appl Microbiol; 2007 Aug; 103(2):325-32. PubMed ID: 17650192
[TBL] [Abstract][Full Text] [Related]
5. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.
Kim SH; Ben-Gigirey B; Barros-Velázquez J; Price RJ; An H
J Food Prot; 2000 Feb; 63(2):244-51. PubMed ID: 10678431
[TBL] [Abstract][Full Text] [Related]
6. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
Staruszkiewicz WF; Barnett JD; Rogers PL; Benner RA; Wong LL; Cook J
J Food Prot; 2004 Jan; 67(1):134-41. PubMed ID: 14717363
[TBL] [Abstract][Full Text] [Related]
7. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
Moreno-Arribas MV; Polo MC; Jorganes F; Muñoz R
Int J Food Microbiol; 2003 Jul; 84(1):117-23. PubMed ID: 12781962
[TBL] [Abstract][Full Text] [Related]
8. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 2001 Apr; 65(1-2):113-23. PubMed ID: 11322694
[TBL] [Abstract][Full Text] [Related]
9. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
Nowak A; Czyzowska A
Meat Sci; 2011 Jul; 88(3):571-4. PubMed ID: 21382674
[TBL] [Abstract][Full Text] [Related]
10. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages.
Bover-Cid S; Hugas M; Izquierdo-Pulido M; Vidal-Carou MC
J Food Prot; 2000 Feb; 63(2):237-43. PubMed ID: 10678430
[TBL] [Abstract][Full Text] [Related]
11. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
Bunková L; Bunka F; Mantlová G; Cablová A; Sedlácek I; Svec P; Pachlová V; Krácmar S
Food Microbiol; 2010 Oct; 27(7):880-8. PubMed ID: 20688229
[TBL] [Abstract][Full Text] [Related]
12. Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
Periago MJ; Rodrigo J; Ros G; Rodríguez-Jérez JJ; Hernández-Herrero M
J Food Prot; 2003 Feb; 66(2):335-40. PubMed ID: 12597499
[TBL] [Abstract][Full Text] [Related]
13. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
Moreno-Arribas MV; Polo MC
Food Microbiol; 2008 Oct; 25(7):875-81. PubMed ID: 18721676
[TBL] [Abstract][Full Text] [Related]
14. The formation of biogenic amines by fermentation organisms.
Straub BW; Kicherer M; Schilcher SM; Hammes WP
Z Lebensm Unters Forsch; 1995 Jul; 201(1):79-82. PubMed ID: 7571871
[TBL] [Abstract][Full Text] [Related]
15. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga).
Ben-Gigirey B; Vieites Baaptista de Sousa JM; Villa TG; Barros-Velazquez J
J Food Prot; 1999 Aug; 62(8):933-9. PubMed ID: 10456749
[TBL] [Abstract][Full Text] [Related]
16. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
Bover-Cid S; Hugas M; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 2001 Jun; 66(3):185-9. PubMed ID: 11428577
[TBL] [Abstract][Full Text] [Related]
17. Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.
Zare D; Muhammad K; Bejo MH; Ghazali HM
J Food Sci; 2015 Feb; 80(2):T479-83. PubMed ID: 25586500
[TBL] [Abstract][Full Text] [Related]
18. Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety.
Bita S; Sharifian S
Food Chem; 2024 Mar; 435():137576. PubMed ID: 37774619
[TBL] [Abstract][Full Text] [Related]
19. Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations.
McCarthy S; Bjornsdottir-Butler K; Benner R
J Food Prot; 2015 Jul; 78(7):1343-9. PubMed ID: 26197286
[TBL] [Abstract][Full Text] [Related]
20. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
Cid SB; Miguélez-Arrizado MJ; Becker B; Holzapfel WH; Vidal-Carou MC
Food Microbiol; 2008 Apr; 25(2):269-77. PubMed ID: 18206769
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
