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 *

164 related articles for article (PubMed ID: 22063802)

  • 1. 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]  

  • 2. 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]  

  • 3. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages.
    Marcos B; Aymerich T; Dolors Guardia M; Garriga M
    Meat Sci; 2007 May; 76(1):46-53. PubMed ID: 22064190
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    J Food Prot; 2001 Mar; 64(3):367-73. PubMed ID: 11252481
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.
    Ananou S; Garriga M; Jofré A; Aymerich T; Gálvez A; Maqueda M; Martínez-Bueno M; Valdivia E
    Meat Sci; 2010 Apr; 84(4):594-600. PubMed ID: 20374829
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland.
    Anderegg J; Fischer M; DÜrig J; Die A; Lacroix C; Meile L
    J Food Prot; 2020 Sep; 83(9):1512-1519. PubMed ID: 32338740
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
    Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Aranda E; Córdoba MG
    J Food Sci; 2012 Jan; 77(1):M70-9. PubMed ID: 22260118
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.