149 related articles for article (PubMed ID: 11079699)
1. 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]
2. 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]
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. 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]
5. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
Flasarová R; Pachlová V; Buňková L; Menšíková A; Georgová N; Dráb V; Buňka F
Food Chem; 2016 Mar; 194():68-75. PubMed ID: 26471528
[TBL] [Abstract][Full Text] [Related]
6. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
Perin LM; Dal Bello B; Belviso S; Zeppa G; Carvalho AF; Cocolin L; Nero LA
Int J Food Microbiol; 2015 Dec; 214():159-167. PubMed ID: 26310130
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria.
Fernández M; Linares DM; Alvarez MA
J Food Prot; 2004 Nov; 67(11):2521-9. PubMed ID: 15553636
[TBL] [Abstract][Full Text] [Related]
9. 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]
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. 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]
12. 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]
13. Formation of biogenic amines in a typical semihard Italian cheese.
Innocente N; D'Agostin P
J Food Prot; 2002 Sep; 65(9):1498-501. PubMed ID: 12233866
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
Carafa I; Stocco G; Franceschi P; Summer A; Tuohy KM; Bittante G; Franciosi E
Food Res Int; 2019 Jan; 115():209-218. PubMed ID: 30599933
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
Pinho O; Pintado AI; Gomes AM; Pintado MM; Malcata FX; Ferreira IM
J Food Prot; 2004 Dec; 67(12):2779-85. PubMed ID: 15633686
[TBL] [Abstract][Full Text] [Related]
18. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).
Olarte C; Sanz S; Gonzalez-Fandos E; Torre P
J Appl Microbiol; 2000 Mar; 88(3):421-9. PubMed ID: 10747222
[TBL] [Abstract][Full Text] [Related]
19. Investigation of Flavor-Forming Starter
Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]