205 related articles for article (PubMed ID: 10733250)
1. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
Fernández-García E; Tomillo J; Núñez M
Int J Food Microbiol; 1999 Nov; 52(3):189-96. PubMed ID: 10733250
[TBL] [Abstract][Full Text] [Related]
2. Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.
Fernandez-García E; Tomillo J; Nuñez M
J Food Prot; 2000 Nov; 63(11):1551-5. PubMed ID: 11079699
[TBL] [Abstract][Full Text] [Related]
3. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
Renes E; Diezhandino I; Fernández D; Ferrazza RE; Tornadijo ME; Fresno JM
Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
[TBL] [Abstract][Full Text] [Related]
4. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Gaya P; Sánchez C; Nuñez M; Fernández-García E
J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
[TBL] [Abstract][Full Text] [Related]
5. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
Fernández M; Linares DM; Del Río B; Ladero V; Alvarez MA
J Dairy Res; 2007 Aug; 74(3):276-82. PubMed ID: 17466118
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
[TBL] [Abstract][Full Text] [Related]
8. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Food Prot; 2004 Jan; 67(1):110-6. PubMed ID: 14717360
[TBL] [Abstract][Full Text] [Related]
9. Detection of biogenic amine producer bacteria in a typical Italian goat cheese.
Bonetta S; Bonetta S; Carraro E; Coïsson JD; Travaglia F; Arlorio M
J Food Prot; 2008 Jan; 71(1):205-9. PubMed ID: 18236686
[TBL] [Abstract][Full Text] [Related]
10. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains.
Renes E; Ladero V; Tornadijo ME; Fresno JM
Food Microbiol; 2019 Apr; 78():1-10. PubMed ID: 30497589
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
[TBL] [Abstract][Full Text] [Related]
12. Biogenic amine-forming microbial communities in cheese.
Burdychova R; Komprda T
FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
[TBL] [Abstract][Full Text] [Related]
13. Biogenic amines in Zamorano cheese: factors involved in their accumulation.
Combarros-Fuertes P; Fernández D; Arenas R; Diezhandino I; Tornadijo ME; Fresno JM
J Sci Food Agric; 2016 Jan; 96(1):295-305. PubMed ID: 25641417
[TBL] [Abstract][Full Text] [Related]
14. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
Es'haghi Gorji M; Noori N; Nabizadeh Nodehi R; Jahed Khaniki G; Rastkari N; Alimohammadi M
Lett Appl Microbiol; 2014 Dec; 59(6):621-30. PubMed ID: 25163583
[TBL] [Abstract][Full Text] [Related]
15. Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter.
Ordóñez AI; Ibáñez FC; Torre P; Barcina Y
J Food Prot; 1997 Nov; 60(11):1371-1375. PubMed ID: 31207775
[TBL] [Abstract][Full Text] [Related]
16. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
Calzada J; Del Olmo A; Picon A; Gaya P; Nuñez M
J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
[TBL] [Abstract][Full Text] [Related]
17. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model.
Herrero-Fresno A; Martínez N; Sánchez-Llana E; Díaz M; Fernández M; Martin MC; Ladero V; Alvarez MA
Int J Food Microbiol; 2012 Jul; 157(2):297-304. PubMed ID: 22721727
[TBL] [Abstract][Full Text] [Related]
18. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
Calzada J; del Olmo A; Picón A; Gaya P; Nuñez M
Appl Environ Microbiol; 2013 Feb; 79(4):1277-83. PubMed ID: 23241980
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Tyramine production in Dutch-type semi-hard cheese from two different producers.
Komprda T; Burdychová R; Dohnal V; Cwiková O; Sládková P; Dvorácková H
Food Microbiol; 2008 Apr; 25(2):219-27. PubMed ID: 18206763
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
