These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 16496581)

  • 1. Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must.
    Costantini A; Cersosimo M; Del Prete V; Garcia-Moruno E
    J Food Prot; 2006 Feb; 69(2):391-6. PubMed ID: 16496581
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking.
    Costantini A; Vaudano E; Del Prete V; Danei M; Garcia-Moruno E
    J Agric Food Chem; 2009 Nov; 57(22):10664-9. PubMed ID: 19919115
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.
    Costantini A; Pietroniro R; Doria F; Pessione E; Garcia-Moruno E
    Int J Food Microbiol; 2013 Jul; 165(1):11-7. PubMed ID: 23685467
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
    García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
    Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
    [TBL] [Abstract][Full Text] [Related]  

  • 6. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
    de las Rivas B; Marcobal A; Carrascosa AV; Muñoz R
    J Food Prot; 2006 Oct; 69(10):2509-14. PubMed ID: 17066936
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.
    Izquierdo Cañas PM; Gómez Alonso S; Ruiz Pérez P; Seseña Prieto S; García Romero E; Palop Herreros ML
    J Food Prot; 2009 Apr; 72(4):907-10. PubMed ID: 19435249
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine.
    Moreno-Arribas V; Torlois S; Joyeux A; Bertrand A; Lonvaud-Funel A
    J Appl Microbiol; 2000 Apr; 88(4):584-93. PubMed ID: 10792516
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biogenic amine production by lactic acid bacteria isolated from cider.
    Garai G; Dueñas MT; Irastorza A; Moreno-Arribas MV
    Lett Appl Microbiol; 2007 Nov; 45(5):473-8. PubMed ID: 17958552
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
    Coton M; Romano A; Spano G; Ziegler K; Vetrana C; Desmarais C; Lonvaud-Funel A; Lucas P; Coton E
    Food Microbiol; 2010 Dec; 27(8):1078-85. PubMed ID: 20832688
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products.
    Muñoz-Atienza E; Landeta G; de las Rivas B; Gómez-Sala B; Muñoz R; Hernández PE; Cintas LM; Herranz C
    Int J Food Microbiol; 2011 Mar; 146(2):212-6. PubMed ID: 21411165
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation of biogenic amines throughout the industrial manufacture of red wine.
    Marcobal A; Martín-Alvarez PJ; Polo MC; Muñoz R; Moreno-Arribas MV
    J Food Prot; 2006 Feb; 69(2):397-404. PubMed ID: 16496582
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Which lactic acid bacteria are responsible for histamine production in wine?
    Landete JM; Ferrer S; Pardo I
    J Appl Microbiol; 2005; 99(3):580-6. PubMed ID: 16108800
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.
    Landete JM; Pardo I; Ferrer S
    Int J Food Microbiol; 2007 Apr; 115(3):364-8. PubMed ID: 17307265
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW; Dicks LM; Pretorius IS; Lambrechts MG; du Toit M
    Int J Food Microbiol; 2004 Feb; 91(1):19-29. PubMed ID: 14967557
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability.
    Arena MP; Romano A; Capozzi V; Beneduce L; Ghariani M; Grieco F; Lucas P; Spano G
    Lett Appl Microbiol; 2011 Oct; 53(4):395-402. PubMed ID: 21740449
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biogenic amine production by Oenococcus oeni.
    Guerrini S; Mangani S; Granchi L; Vincenzini M
    Curr Microbiol; 2002 May; 44(5):374-8. PubMed ID: 11927990
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
    Hernández-Orte P; Peña-Gallego A; Ibarz MJ; Cacho J; Ferreira V
    J Chromatogr A; 2006 Oct; 1129(2):160-4. PubMed ID: 16876810
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.