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549 related items for PubMed ID: 11322694

  • 1. 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]

  • 2. 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
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  • 3. 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 02; 63(11):1556-62. PubMed ID: 11079700
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  • 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 02; 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 02; 63(11):1544-50. PubMed ID: 11079698
    [Abstract] [Full Text] [Related]

  • 6. 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 02; 64(3):367-73. PubMed ID: 11252481
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 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
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  • 9. 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]

  • 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 Jun 15; 91(1):e13466. PubMed ID: 33043554
    [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. 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]

  • 13. 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]

  • 14. 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 13; 57(2):215-21. PubMed ID: 22061366
    [Abstract] [Full Text] [Related]

  • 15. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 13; 25(2):335-47. PubMed ID: 18206776
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages.
    Martuscelli M, Crudele MA, Gardini F, Suzzi G.
    Lett Appl Microbiol; 2000 Sep 02; 31(3):228-32. PubMed ID: 10972734
    [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 02; 77(3):424-30. PubMed ID: 22061796
    [Abstract] [Full Text] [Related]

  • 20. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
    Leggio A, Belsito EL, De Marco R, Di Gioia ML, Liguori A, Siciliano C, Spinella M.
    J Food Sci; 2012 Apr 02; 77(4):S170-5. PubMed ID: 22515254
    [Abstract] [Full Text] [Related]

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