203 related articles for article (PubMed ID: 20051213)
1. Development of biogenic amines during the ripening of Italian dry sausages.
Anastasio A; Draisci R; Pepe T; Mercogliano R; Quadri FD; Luppi G; Cortesi ML
J Food Prot; 2010 Jan; 73(1):114-8. PubMed ID: 20051213
[TBL] [Abstract][Full Text] [Related]
2. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.
Suvajdžić B; Tasić T; Teodorović V; Janković V; Dimitrijević M; Karabasil N; Vasilev D
Anim Sci J; 2020; 91(1):e13466. PubMed ID: 33043554
[TBL] [Abstract][Full Text] [Related]
3. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
Parente E; Martuscelli M; Gardini F; Grieco S; Crudele MA; Suzzi G
J Appl Microbiol; 2001 Jun; 90(6):882-91. PubMed ID: 11412318
[TBL] [Abstract][Full Text] [Related]
4. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
[TBL] [Abstract][Full Text] [Related]
5. Mixed starter cultures to control biogenic amine production in dry fermented sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
J Food Prot; 2000 Nov; 63(11):1556-62. PubMed ID: 11079700
[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. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
Bover-Cid S; Torriani S; Gatto V; Tofalo R; Suzzi G; Belletti N; Gardini F
J Appl Microbiol; 2009 Apr; 106(4):1397-407. PubMed ID: 19239554
[TBL] [Abstract][Full Text] [Related]
8. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
Lu S; Xu X; Shu R; Zhou G; Meng Y; Sun Y; Chen Y; Wang P
J Food Sci; 2010 Aug; 75(6):M366-72. PubMed ID: 20722938
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
J Food Prot; 2000 Nov; 63(11):1544-50. PubMed ID: 11079698
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Resolution of quaternary mixtures of cadaverine, histamine, putrescine and tyramine by the square wave voltammetry and partial least squares method.
Henao-Escobar W; Domínguez-Renedo O; Alonso-Lomillo MA; Arcos-Martínez MJ
Talanta; 2015 Oct; 143():97-100. PubMed ID: 26078134
[TBL] [Abstract][Full Text] [Related]
13. Biogenic amines determination in some Romanian meat products.
Zamosteanu N; Filip C; Jerca L; Albuţ I; Cuciureanu R
Rev Med Chir Soc Med Nat Iasi; 2009; 113(4):1195-9. PubMed ID: 20191898
[TBL] [Abstract][Full Text] [Related]
14. Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage.
Ruiz-Capillas C; Cofrades S; Serrano A; Jiménez-Colmenero F
J Food Prot; 2004 Mar; 67(3):607-9. PubMed ID: 15035382
[TBL] [Abstract][Full Text] [Related]
15. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
Rabie MA; Peres C; Malcata FX
Meat Sci; 2014 Jan; 96(1):82-7. PubMed ID: 23896140
[TBL] [Abstract][Full Text] [Related]
16. Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
Draisci R; Giannetti L; Boria P; Lucentini L; Palleschi L; Cavalli S
J Chromatogr A; 1998 Mar; 798(1-2):109-16. PubMed ID: 9542132
[TBL] [Abstract][Full Text] [Related]
17. Biogenic amines in dry fermented sausages: a review.
Suzzi G; Gardini F
Int J Food Microbiol; 2003 Nov; 88(1):41-54. PubMed ID: 14527784
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
Leggio A; Belsito EL; De Marco R; Di Gioia ML; Liguori A; Siciliano C; Spinella M
J Food Sci; 2012 Apr; 77(4):S170-5. PubMed ID: 22515254
[TBL] [Abstract][Full Text] [Related]
20. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
Laranjo M; Gomes A; Agulheiro-Santos AC; Potes ME; Cabrita MJ; Garcia R; Rocha JM; Roseiro LC; Fernandes MJ; Fraqueza MJ; Elias M
Food Chem; 2017 Mar; 218():129-136. PubMed ID: 27719888
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]