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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

219 related items for PubMed ID: 10678430

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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 11; 65(1-2):113-23. PubMed ID: 11322694
    [Abstract] [Full Text] [Related]

  • 3. 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 11; 64(3):367-73. PubMed ID: 11252481
    [Abstract] [Full Text] [Related]

  • 4. 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 11; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 5. 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 02; 46(2):95-104. PubMed ID: 10728610
    [Abstract] [Full Text] [Related]

  • 6. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC.
    J Food Prot; 2010 Mar 02; 73(3):524-8. PubMed ID: 20202339
    [Abstract] [Full Text] [Related]

  • 7. 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 02; 29(1):43-8. PubMed ID: 22029917
    [Abstract] [Full Text] [Related]

  • 8. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
    Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 2001 Jun 15; 66(3):185-9. PubMed ID: 11428577
    [Abstract] [Full Text] [Related]

  • 9. Biogenic amines in dry fermented sausages: a review.
    Suzzi G, Gardini F.
    Int J Food Microbiol; 2003 Nov 15; 88(1):41-54. PubMed ID: 14527784
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 63(11):1544-50. PubMed ID: 11079698
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 83(10):2544-2549. PubMed ID: 30252142
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 60(7):825-830. PubMed ID: 31026879
    [Abstract] [Full Text] [Related]

  • 13. 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 Jul 15; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 14. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
    Parente E, Martuscelli M, Gardini F, Grieco S, Crudele MA, Suzzi G.
    J Appl Microbiol; 2001 Jun 15; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 15. 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 13; 10(10):. PubMed ID: 30322117
    [Abstract] [Full Text] [Related]

  • 16. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
    Nie X, Zhang Q, Lin S.
    Food Chem; 2014 Jun 15; 153():432-6. PubMed ID: 24491750
    [Abstract] [Full Text] [Related]

  • 17. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
    Bover-Cid S, Izquierdo-Pulido M, Carmen Vidal-Carou M.
    Meat Sci; 2001 Feb 15; 57(2):215-21. PubMed ID: 22061366
    [Abstract] [Full Text] [Related]

  • 18. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Meat Sci; 2010 Jul 15; 85(3):537-41. PubMed ID: 20416841
    [Abstract] [Full Text] [Related]

  • 19. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
    Gençcelep H, Kaban G, Kaya M.
    Meat Sci; 2007 Nov 15; 77(3):424-30. PubMed ID: 22061796
    [Abstract] [Full Text] [Related]

  • 20. 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 Nov 15; 91(1):e13466. PubMed ID: 33043554
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.