BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

310 related articles for article (PubMed ID: 24491750)

  • 41. Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages.
    Zhu Y; Guo L; Yang Q
    Food Res Int; 2020 Nov; 137():109351. PubMed ID: 33233055
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
    Moreno-Arribas MV; Polo MC
    Food Microbiol; 2008 Oct; 25(7):875-81. PubMed ID: 18721676
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
    García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
    Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation.
    Ming T; Han J; Li Y; Lu C; Qiu D; Li Y; Zhou J; Su X
    BMC Microbiol; 2018 Dec; 18(1):216. PubMed ID: 30563460
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations.
    Torrea D; Ancín C
    J Agric Food Chem; 2002 Aug; 50(17):4895-9. PubMed ID: 12166978
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of delayed icing on biogenic amines formation and bacterial contribution of iced common carp (Cyprinus carpio).
    Hosseini SV; Hamzeh A; Moslemi M; Lashkan AB; Iglesias A; Feás X
    Molecules; 2013 Dec; 18(12):15464-73. PubMed ID: 24352007
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
    J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV; Peralta GH; Milesi MM; Hynes ER
    J Dairy Sci; 2013 Sep; 96(9):5465-76. PubMed ID: 23810598
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Combination of
    Jin X; Chen W; Chen H; Chen W; Zhong Q
    Molecules; 2019 Nov; 24(23):. PubMed ID: 31795169
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. Safety of a probiotic cheese containing Lactobacillus plantarum Tensia according to a variety of health indices in different age groups.
    Songisepp E; Hütt P; Rätsep M; Shkut E; Kõljalg S; Truusalu K; Stsepetova J; Smidt I; Kolk H; Zagura M; Mikelsaar M
    J Dairy Sci; 2012 Oct; 95(10):5495-509. PubMed ID: 22863096
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Biogenic amines in fish, fish products and shellfish: a review.
    Prester L
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Nov; 28(11):1547-60. PubMed ID: 21834642
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som.
    Tangwatcharin P; Nithisantawakhup J; Sorapukdee S
    Asian-Australas J Anim Sci; 2019 Oct; 32(10):1580-1590. PubMed ID: 30744331
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography.
    Rabie MA; Elsaidy S; el-Badawy AA; Siliha H; Malcata FX
    J Food Prot; 2011 Apr; 74(4):681-5. PubMed ID: 21477488
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture.
    Lee YC; Kung HF; Huang CY; Huang TC; Tsai YH
    J Food Drug Anal; 2016 Jan; 24(1):157-163. PubMed ID: 28911399
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Evaluation of Lactobacillus plantarum and Saccharomyces cerevisiae in the Presence of Bifenthrin.
    Đorđević TM; Đurović-Pejčev RD
    Curr Microbiol; 2016 Jun; 72(6):680-91. PubMed ID: 26868256
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
    Qi W; Hou LH; Guo HL; Wang CL; Fan ZC; Liu JF; Cao XH
    J Sci Food Agric; 2014 Jun; 94(8):1537-42. PubMed ID: 24154976
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
    Rabie MA; Peres C; Malcata FX
    Meat Sci; 2014 Jan; 96(1):82-7. PubMed ID: 23896140
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 16.