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Journal Abstract Search

318 related items for PubMed ID: 11271771

  • 1. Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
    Nadon CA, Ismond MA, Holley R.
    J Food Prot; 2001 Feb; 64(2):220-7. PubMed ID: 11271771
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  • 2. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):9-17. PubMed ID: 16528580
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  • 3. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
    Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2008 May; 25(3):509-17. PubMed ID: 18355676
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  • 4. Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.
    Li M, Tian L, Zhao G, Zhang Q, Gao X, Huang X, Sun L.
    Meat Sci; 2014 Feb; 96(2 Pt A):843-8. PubMed ID: 24200579
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  • 5. Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.
    Fraqueza MJ, Alfaia CM, Barreto AS.
    Poult Sci; 2012 Jun; 91(6):1465-72. PubMed ID: 22582308
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  • 7. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
    Emborg J, Laursen BG, Dalgaard P.
    Int J Food Microbiol; 2005 Jun 15; 101(3):263-79. PubMed ID: 15925710
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  • 8. Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages.
    Kapetanakou AE, Agathaggelou EI, Skandamis PN.
    Int J Food Microbiol; 2014 May 16; 178():65-75. PubMed ID: 24667319
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  • 10. Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation.
    Baptista RF, Lemos M, Teixeira CE, Vital HC, Carneiro CS, Mársico ET, Conte Júnior CA, Mano SB.
    Poult Sci; 2014 Jun 16; 93(6):1571-7. PubMed ID: 24879707
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  • 11. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.
    Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN.
    Food Microbiol; 2008 Feb 16; 25(1):136-43. PubMed ID: 17993387
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  • 15. 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 16; 63(11):1544-50. PubMed ID: 11079698
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  • 16. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
    Lavieri N, Williams SK.
    Meat Sci; 2014 Aug 16; 97(4):534-41. PubMed ID: 24769874
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  • 17. Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C.
    Sauvala M, Johansson P, Björkroth J, Fredriksson-Ahomaa M.
    Int J Food Microbiol; 2023 Apr 02; 390():110110. PubMed ID: 36796163
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  • 20. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
    Matějková K, Křížek M, Vácha F, Dadáková E.
    Food Chem; 2013 Apr 15; 137(1-4):31-6. PubMed ID: 23199987
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