236 related articles for article (PubMed ID: 16674840)
1. Early PCR detection of tyramine-producing bacteria during cheese production.
Fernández M; Belén Flórez A; Linares DM; Mayo B; Alvarez MA
J Dairy Res; 2006 Aug; 73(3):318-21. PubMed ID: 16674840
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. [Level of histamine and tyramine in ripening cheeses].
Fonberg-Broczek M; Sawilska-Rautenstrauch D
Rocz Panstw Zakl Hig; 1995; 46(3):243-6. PubMed ID: 8552964
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers.
Ladero V; Coton M; Fernández M; Buron N; Martín MC; Guichard H; Coton E; Alvarez MA
Food Microbiol; 2011 May; 28(3):554-61. PubMed ID: 21356464
[TBL] [Abstract][Full Text] [Related]
6. [Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].
Sawilska-Rautenstrauch D; Fonberg-Broczek M; Gawarska H; Starski A; Jedra M; Karłowski K
Rocz Panstw Zakl Hig; 2010; 61(4):361-5. PubMed ID: 21446116
[TBL] [Abstract][Full Text] [Related]
7. Real-time polymerase chain reaction for quantitative detection of histamine-producing bacteria: use in cheese production.
Fernández M; del Río B; Linares DM; Martín MC; Alvarez MA
J Dairy Sci; 2006 Oct; 89(10):3763-9. PubMed ID: 16960050
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria.
Coton E; Coton M
J Microbiol Methods; 2005 Dec; 63(3):296-304. PubMed ID: 15935495
[TBL] [Abstract][Full Text] [Related]
10. High content of biogenic amines in Pecorino cheeses.
Schirone M; Tofalo R; Fasoli G; Perpetuini G; Corsetti A; Manetta AC; Ciarrocchi A; Suzzi G
Food Microbiol; 2013 May; 34(1):137-44. PubMed ID: 23498190
[TBL] [Abstract][Full Text] [Related]
11. Quantitative detection and identification of tyramine-producing enterococci and lactobacilli in cheese by multiplex qPCR.
Ladero V; Fernández M; Cuesta I; Alvarez MA
Food Microbiol; 2010 Oct; 27(7):933-9. PubMed ID: 20688235
[TBL] [Abstract][Full Text] [Related]
12. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane.
Chang SF; Ayres JW; Sandine WE
J Dairy Sci; 1985 Nov; 68(11):2840-6. PubMed ID: 4078119
[TBL] [Abstract][Full Text] [Related]
13. [Histamine and tyramine levels in selected food products].
Gajewska R; Lipka E; Ganowiak Z
Rocz Panstw Zakl Hig; 1991; 42(1):1-7. PubMed ID: 1788507
[TBL] [Abstract][Full Text] [Related]
14. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
Dolci P; Alessandria V; Rantsiou K; Rolle L; Zeppa G; Cocolin L
Int J Food Microbiol; 2008 Mar; 122(3):302-11. PubMed ID: 18272246
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Delbès-Paus C; Pochet S; Helinck S; Veisseire P; Bord C; Lebecque A; Coton M; Desmasures N; Coton E; Irlinger F; Montel MC
Food Microbiol; 2012 May; 30(1):74-82. PubMed ID: 22265286
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
