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 *

375 related articles for article (PubMed ID: 22061796)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 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. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
    Kaban G; Kaya M
    J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
    [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. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks.
    Ayhan K; Kolsarici N; Ozkan GA
    Meat Sci; 1999 Nov; 53(3):183-8. PubMed ID: 22063199
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
    Kaban G; Kaya M
    J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 19.