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Journal Abstract Search

549 related items for PubMed ID: 11322694

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  • 23. Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
    González-Tenorio R, Fonseca B, Caro I, Fernández-Diez A, Kuri V, Soto S, Mateo J.
    Meat Sci; 2013 Jul; 94(3):369-75. PubMed ID: 23567139
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  • 25. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
    Komprda T, Sládková P, Petirová E, Dohnal V, Burdychová R.
    Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
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  • 26. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
    Cid SB, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC.
    Food Microbiol; 2008 Apr; 25(2):269-77. PubMed ID: 18206769
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  • 27. 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; 60(7):825-830. PubMed ID: 31026879
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  • 29. 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
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  • 34. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Meat Sci; 2010 Jul 01; 85(3):537-41. PubMed ID: 20416841
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  • 35. Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.
    Leuschner RG, Kurihara R, Hammes WP.
    Int J Food Microbiol; 1998 Oct 20; 44(1-2):15-20. PubMed ID: 9849780
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  • 36. Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland.
    Anderegg J, Fischer M, DÜrig J, Die A, Lacroix C, Meile L.
    J Food Prot; 2020 Sep 01; 83(9):1512-1519. PubMed ID: 32338740
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  • 39. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production.
    Ansorena D, Montel MC, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D.
    Meat Sci; 2002 Jun 01; 61(2):141-7. PubMed ID: 22064002
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