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Journal Abstract Search

311 related items for PubMed ID: 11412318

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  • 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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  • 4. 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
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  • 6. 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 11; 77(4):S170-5. PubMed ID: 22515254
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  • 13. 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
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  • 14. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
    Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F.
    J Appl Microbiol; 2009 Apr 11; 106(4):1397-407. PubMed ID: 19239554
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  • 16. 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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  • 17. 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
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  • 18. Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages.
    Coloretti F, Tabanelli G, Chiavari C, Lanciotti R, Grazia L, Gardini F, Montanari C.
    Meat Sci; 2014 Mar 15; 96(3):1395-402. PubMed ID: 24361559
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  • 19. 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 15; 31(3):228-32. PubMed ID: 10972734
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  • 20. Improved screening procedure for biogenic amine production by lactic acid bacteria.
    Bover-Cid S, Holzapfel WH.
    Int J Food Microbiol; 1999 Dec 01; 53(1):33-41. PubMed ID: 10598112
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