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 *

181 related articles for article (PubMed ID: 20416663)

  • 1. Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.
    Komprda T; Sládková P; Dohnal V
    Meat Sci; 2009 Nov; 83(3):534-42. PubMed ID: 20416663
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
    Komprda T; Smělá D; Pechová P; Kalhotka L; Stencl J; Klejdus B
    Meat Sci; 2004 Aug; 67(4):607-16. PubMed ID: 22061810
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
    Komprda T; Sládková P; Petirová E; Dohnal V; Burdychová R
    Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
    Gençcelep H; Kaban G; Kaya M
    Meat Sci; 2007 Nov; 77(3):424-30. PubMed ID: 22061796
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan.
    Komprda T; Neznalovà J; Standara S; Bover-Cid S
    Meat Sci; 2001 Nov; 59(3):267-76. PubMed ID: 22062781
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F; Soglia F; Petracci M; Caboni MF; Marziali S; Montanari C; Gardini F; Grazia L; Tabanelli G
    Nutrients; 2018 Oct; 10(10):. PubMed ID: 30322117
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E.
    Kim HS; Lee SY; Kang HJ; Joo ST; Hur SJ
    Food Sci Anim Resour; 2019 Dec; 39(6):877-887. PubMed ID: 31950105
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production.
    Hernández-Jover T; Izquierdo-Pulido M; Veciana-Nogués MT; Mariné-Font A; Vidal-Carou MC
    J Food Prot; 1997 Jul; 60(7):825-830. PubMed ID: 31026879
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages.
    Bover-Cid S; Hugas M; Izquierdo-Pulido M; Vidal-Carou MC
    J Food Prot; 2000 Feb; 63(2):237-43. PubMed ID: 10678430
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.
    Bover-Cid S; Miguelez-Arrizado MJ; Luz Latorre Moratalla L; Vidal Carou MC
    Meat Sci; 2006 Jan; 72(1):62-8. PubMed ID: 22061375
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T; Martín B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M
    J Appl Microbiol; 2006; 100(1):40-9. PubMed ID: 16405683
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.
    Wang D; Hu G; Wang H; Wang L; Zhang Y; Zou Y; Zhao L; Liu F; Jin Y
    Foods; 2021 Nov; 10(12):. PubMed ID: 34945490
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
    González-Tenorio R; Fonseca B; Caro I; Fernández-Diez A; Kuri V; Soto S; Mateo J
    Meat Sci; 2013 Jul; 94(3):369-75. PubMed ID: 23567139
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Flavour profiles of dry sausages fermented by selected novel meat starter cultures.
    Erkkilä S; Petäjä E; Eerola S; Lilleberg L; Mattila-Sandholm T; Suihko ML
    Meat Sci; 2001 Jun; 58(2):111-6. PubMed ID: 22062105
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures.
    Sun X; Du B; Zhao L; Jin Y; Su L; Tian J; Wu J
    Food Sci Nutr; 2020 Aug; 8(8):4472-4483. PubMed ID: 32884727
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relationship between biogenic amine contents and the size of dry fermented sausages.
    Bover-Cid S; Schoppen S; Izquierdo-Pulido M; Vidal-Carou MC
    Meat Sci; 1999 Apr; 51(4):305-11. PubMed ID: 22062024
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.