BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

205 related articles for article (PubMed ID: 22857776)

  • 1. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
    Ruiz-Capillas C; Triki M; Herrero AM; Jiménez-Colmenero F
    J Agric Food Chem; 2012 Sep; 60(36):9242-8. PubMed ID: 22857776
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage.
    Delgado-Pando G; Cofrades S; Ruiz-Capillas C; Triki M; Jiménez-Colmenero F
    Meat Sci; 2012 Dec; 92(4):762-7. PubMed ID: 22795631
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA; Ruiz-Capillas C; de Las Rivas B; Carrascosa AV; Jiménez-Colmenero F; Muñoz R
    Meat Sci; 2011 Jul; 88(3):368-73. PubMed ID: 21316866
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Levels of biogenic amines in retail market fermented meat products.
    Papavergou EJ; Savvaidis IN; Ambrosiadis IA
    Food Chem; 2012 Dec; 135(4):2750-5. PubMed ID: 22980868
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.
    Triki M; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
    Meat Sci; 2013 Mar; 93(3):351-60. PubMed ID: 23273437
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.
    Triki M; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
    Meat Sci; 2013 Aug; 94(4):438-46. PubMed ID: 23618739
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages.
    Sparo M; Nuñez GG; Castro M; Calcagno ML; García Allende MA; Ceci M; Najle R; Manghi M
    Food Microbiol; 2008 Jun; 25(4):607-15. PubMed ID: 18456116
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
    Jiménez-Colmenero F; Cofrades S; López-López I; Ruiz-Capillas C; Pintado T; Solas MT
    Meat Sci; 2010 Mar; 84(3):356-63. PubMed ID: 20374797
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.