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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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  • 9. 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 Feb 02; 91(1):e13466. PubMed ID: 33043554
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  • 10. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
    Nowak A, Czyzowska A.
    Meat Sci; 2011 Jul 02; 88(3):571-4. PubMed ID: 21382674
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  • 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 02; 83(10):2544-2549. PubMed ID: 30252142
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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 02; 63(2):237-43. PubMed ID: 10678430
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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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