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)

  • 21. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.
    Latorre-Moratalla ML; Bover-Cid S; Bosch-Fusté J; Vidal-Carou MC
    Food Microbiol; 2012 Feb; 29(1):43-8. PubMed ID: 22029917
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
    Bover-Cid S; Izquierdo-Pulido M; Carmen Vidal-Carou M
    Meat Sci; 2001 Feb; 57(2):215-21. PubMed ID: 22061366
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML; Bover-Cid S; Vidal-Carou MC
    Meat Sci; 2010 Jul; 85(3):537-41. PubMed ID: 20416841
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.
    Dalmış U; Soyer A
    Meat Sci; 2008 Oct; 80(2):345-54. PubMed ID: 22063339
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.
    Rai KP; Zhang C; Xia WS
    J Food Sci Technol; 2010 Mar; 47(2):188-94. PubMed ID: 23572623
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a Balinese fermented sausage.
    Antara NS; Sujaya IN; Yokota A; Asano K; Tomita F
    J Biosci Bioeng; 2004; 98(2):92-8. PubMed ID: 16233672
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine.
    Maijala R; Eerola S
    Meat Sci; 1993; 35(3):387-95. PubMed ID: 22061231
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.
    Benito MJ; Rodríguez M; Martín A; Aranda E; Córdoba JJ
    Meat Sci; 2004 Jul; 67(3):497-505. PubMed ID: 22061525
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage.
    de Las Rivas B; Ruiz-Capillas C; Carrascosa AV; Curiel JA; Jiménez-Colmenero F; Muñoz R
    Meat Sci; 2008 Oct; 80(2):272-7. PubMed ID: 22063331
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.
    Casaburi A; Aristoy MC; Cavella S; Di Monaco R; Ercolini D; Toldrá F; Villani F
    Meat Sci; 2007 Jun; 76(2):295-307. PubMed ID: 22064299
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
    Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Córdoba JJ; Córdoba MG
    Food Microbiol; 2011 Dec; 28(8):1432-40. PubMed ID: 21925025
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.
    Latorre-Moratalla ML; Bover-Cid S; Aymerich T; Marcos B; Vidal-Carou MC; Garriga M
    Meat Sci; 2007 Mar; 75(3):460-9. PubMed ID: 22063802
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage.
    Kurt S; Zorba O
    Meat Sci; 2009 Jun; 82(2):179-84. PubMed ID: 20416765
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
    Tosukhowong A; Visessanguan W; Pumpuang L; Tepkasikul P; Panya A; Valyasevi R
    Food Chem; 2011 Dec; 129(3):846-53. PubMed ID: 25212308
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.