189 related articles for article (PubMed ID: 37641360)
1. Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum.
Starkute V; Zokaityte E; Klupsaite D; Mockus E; Zokaityte G; Tusas S; Miseikiene R; Stankevicius R; Rocha JM; Bartkiene E
J Dairy Sci; 2023 Dec; 106(12):8389-8403. PubMed ID: 37641360
[TBL] [Abstract][Full Text] [Related]
2. The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum.
Bartkiene E; Bartkevics V; Ikkere LE; Pugajeva I; Zavistanaviciute P; Lele V; Ruzauskas M; Bernatoniene J; Jakstas V; Klupsaite D; Zadeike D; Viskelis P; Juodeikiene G
J Dairy Sci; 2018 Aug; 101(8):6787-6798. PubMed ID: 29729918
[TBL] [Abstract][Full Text] [Related]
3. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (
Mockus E; Zokaityte E; Starkute V; Klupsaite D; Ruibys R; Rocha JM; Bartkevics V; Bartkiene E
Front Nutr; 2023; 10():1118710. PubMed ID: 37125035
[TBL] [Abstract][Full Text] [Related]
4. Changes in Lacto-Fermented
Bartkiene E; Zarovaite P; Starkute V; Mockus E; Zokaityte E; Zokaityte G; Rocha JM; Ruibys R; Klupsaite D
Foods; 2023 Jun; 12(13):. PubMed ID: 37444179
[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. The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation.
Shang H; Yue Y; Guo B; Ji C; Zhang S; Dong L; Ferrocino I; Cocolin LS; Lin X
Int J Food Microbiol; 2024 Aug; 421():110806. PubMed ID: 38941886
[TBL] [Abstract][Full Text] [Related]
7. Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content.
Bartkiene E; Lele V; Sakiene V; Zavistanaviciute P; Ruzauskas M; Stankevicius A; Grigas J; Pautienius A; Bernatoniene J; Jakstas V; Zadeike D; Viskelis P; Juodeikiene G
J Dairy Sci; 2020 Feb; 103(2):1315-1323. PubMed ID: 31864741
[TBL] [Abstract][Full Text] [Related]
8. Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles.
Starkutė V; Mockus E; Klupšaitė D; Zokaitytė E; Tušas S; Mišeikienė R; Stankevičius R; Rocha JM; Bartkienė E
Animals (Basel); 2023 Oct; 13(19):. PubMed ID: 37835761
[TBL] [Abstract][Full Text] [Related]
9. Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum.
Bartkiene E; Starkute V; Jomantaite I; Zokaityte E; Mockus E; Tolpeznikaite E; Zokaityte G; Petrova P; Santini A; Rocha JM; Özogul F; Klupsaite D
Foods; 2023 Apr; 12(8):. PubMed ID: 37107485
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.
Bartkiene E; Starkute V; Zokaityte E; Klupsaite D; Mockus E; Ruzauskas M; Bartkevics V; Borisova A; Rocha JM; Ozogul F; Liatukas Z; Ruzgas V
Front Microbiol; 2022; 13():1031273. PubMed ID: 36569101
[TBL] [Abstract][Full Text] [Related]
12. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.
Alfaia CM; Gouveia IM; Fernandes MH; Fernandes MJ; Semedo-Lemsaddek T; Barreto AS; Fraqueza MJ
J Food Sci; 2018 Oct; 83(10):2544-2549. PubMed ID: 30252142
[TBL] [Abstract][Full Text] [Related]
13. Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.
Bartkiene E; Laurikietyte R; Lele V; Zavistanaviciute P; Mozuriene E; Baltusnikiene A
J Dairy Sci; 2018 Dec; 101(12):10866-10876. PubMed ID: 30268612
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
[TBL] [Abstract][Full Text] [Related]
16. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters.
Han J; Lin X; Liang H; Zhang S; Zhu B; Ji C
Food Res Int; 2022 Nov; 161():111918. PubMed ID: 36192920
[TBL] [Abstract][Full Text] [Related]
17. Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu.
Gu J; Liu T; Hou J; Pan L; Sadiq FA; Yuan L; Yang H; He G
Food Res Int; 2018 Sep; 111():689-698. PubMed ID: 30007734
[TBL] [Abstract][Full Text] [Related]
18. Community Synergy of Lactic Acid Bacteria and Cleaner Fermentation of Oat Silage Prepared with a Multispecies Microbial Inoculant.
Sun L; Xue Y; Xiao Y; Te R; Wu X; Na N; Wu N; Qili M; Zhao Y; Cai Y
Microbiol Spectr; 2023 Jun; 11(3):e0070523. PubMed ID: 37166312
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation.
Tolpeznikaite E; Bartkevics V; Skrastina A; Pavlenko R; Mockus E; Zokaityte E; Starkute V; Klupsaite D; Ruibys R; Rocha JM; Santini A; Bartkiene E
Toxins (Basel); 2023 Jan; 15(1):. PubMed ID: 36668894
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
