310 related articles for article (PubMed ID: 24491750)
1. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
Nie X; Zhang Q; Lin S
Food Chem; 2014 Jun; 153():432-6. PubMed ID: 24491750
[TBL] [Abstract][Full Text] [Related]
2. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures.
Liu ZY; Li ZH; Zhong PP; Zhang P; Zeng MQ; Zhu CF
J Sci Food Agric; 2010 Mar; 90(4):586-92. PubMed ID: 20355085
[TBL] [Abstract][Full Text] [Related]
3. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus.
Nie X; Lin S; Zhang Q
Food Chem; 2014 Feb; 145():840-4. PubMed ID: 24128554
[TBL] [Abstract][Full Text] [Related]
4. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
Zaman MZ; Abu Bakar F; Jinap S; Bakar J
Int J Food Microbiol; 2011 Jan; 145(1):84-91. PubMed ID: 21183239
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation.
Xia X; Luo Y; Zhang Q; Huang Y; Zhang B
J Agric Food Chem; 2018 Jun; 66(25):6348-6356. PubMed ID: 29873235
[TBL] [Abstract][Full Text] [Related]
7. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
Renes E; Diezhandino I; Fernández D; Ferrazza RE; Tornadijo ME; Fresno JM
Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
Ozdestan O; Uren A
J Agric Food Chem; 2010 Feb; 58(4):2602-8. PubMed ID: 20099886
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
Kasankala LM; Xiong YL; Chen J
J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.
Lee YC; Kung HF; Huang YL; Wu CH; Huang YR; Tsai YH
J Food Prot; 2016 Sep; 79(9):1556-1561. PubMed ID: 28221938
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score.
Shi C; Cui J; Lu H; Shen H; Luo Y
J Sci Food Agric; 2012 Dec; 92(15):3079-84. PubMed ID: 22653554
[TBL] [Abstract][Full Text] [Related]
18. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
[TBL] [Abstract][Full Text] [Related]
19. 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]
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]
