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Journal Abstract Search

311 related items for PubMed ID: 11412318

  • 21. Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk.
    Torović L, Gusman V, Kvrgić S.
    Food Addit Contam Part B Surveill; 2020 Mar; 13(1):64-71. PubMed ID: 31790340
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  • 22. 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
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  • 24. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Meat Sci; 2010 Jul 13; 85(3):537-41. PubMed ID: 20416841
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  • 25. 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 13; 60(7):825-830. PubMed ID: 31026879
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  • 26. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Jul 13; 100(1):40-9. PubMed ID: 16405683
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  • 28. 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 13; 25(2):269-77. PubMed ID: 18206769
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  • 29. 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 13; 61(2):141-7. PubMed ID: 22064002
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  • 30. 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 13; 94(3):369-75. PubMed ID: 23567139
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  • 31. Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity.
    Maifreni M, Frigo F, Bartolomeoli I, Innocente N, Biasutti M, Marino M.
    J Dairy Res; 2013 Feb 13; 80(1):122-7. PubMed ID: 23298547
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  • 32. Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage.
    Ruiz-Capillas C, Cofrades S, Serrano A, Jiménez-Colmenero F.
    J Food Prot; 2004 Mar 13; 67(3):607-9. PubMed ID: 15035382
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  • 37. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Food Prot; 2004 Jan 13; 67(1):110-6. PubMed ID: 14717360
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  • 39. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).
    Parente E, Grieco S, Crudele MA.
    J Appl Microbiol; 2001 Jun 13; 90(6):943-52. PubMed ID: 11412324
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