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215 related items for PubMed ID: 11252481

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

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 11; 63(2):237-43. PubMed ID: 10678430
    [Abstract] [Full Text] [Related]

  • 5. 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 11; 63(11):1544-50. PubMed ID: 11079698
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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]

  • 9. 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 01; 75(6):M366-72. PubMed ID: 20722938
    [Abstract] [Full Text] [Related]

  • 10. Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.
    Garriga M, Marcos B, Martin B, Veciana-Nogués MT, Bover-Cid S, Hugas M, Aymerich T.
    J Food Prot; 2005 Nov 01; 68(11):2341-8. PubMed ID: 16300071
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 91(1):e13466. PubMed ID: 33043554
    [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 01; 60(7):825-830. PubMed ID: 31026879
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 14. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN.
    Int J Food Microbiol; 2018 Aug 02; 278():61-72. PubMed ID: 29702317
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S, Suihko ML, Eerola S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):205-10. PubMed ID: 11252505
    [Abstract] [Full Text] [Related]

  • 17. 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 28; 83(10):2544-2549. PubMed ID: 30252142
    [Abstract] [Full Text] [Related]

  • 18. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

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

  • 20. 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]

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