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Journal Abstract Search

186 related items for PubMed ID: 12108221

  • 1. Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
    Nassar AM, Emam WH.
    Nahrung; 2002 Jun; 46(3):197-9. PubMed ID: 12108221
    [Abstract] [Full Text] [Related]

  • 2. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):9-17. PubMed ID: 16528580
    [Abstract] [Full Text] [Related]

  • 3. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
    Cofrades S, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Apr; 87(4):373-80. PubMed ID: 21145666
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
    Shukla S, Park HK, Kim JK, Kim M.
    Food Chem Toxicol; 2010 May 01; 48(5):1191-5. PubMed ID: 20146930
    [Abstract] [Full Text] [Related]

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  • 7. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat.
    Tompkins NM, Avens JS, Kendall PA, Salman MD.
    Zoonoses Public Health; 2008 Jun 01; 55(5):235-41. PubMed ID: 18399942
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  • 9. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM, Solska E.
    Acta Sci Pol Technol Aliment; 2016 Jun 01; 15(2):191-200. PubMed ID: 28071009
    [Abstract] [Full Text] [Related]

  • 10. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
    [Abstract] [Full Text] [Related]

  • 11. 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 20; 106(4):1397-407. PubMed ID: 19239554
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 88(3):571-4. PubMed ID: 21382674
    [Abstract] [Full Text] [Related]

  • 13. Effect of sample preparation and bacterial concentration on Salmonella enterica detection in poultry meat using culture methods and PCR assaying of preenrichment broths.
    Kanki M, Sakata J, Taguchi M, Kumeda Y, Ishibashi M, Kawai T, Kawatsu K, Yamasaki W, Inoue K, Miyahara M.
    Food Microbiol; 2009 Feb 20; 26(1):1-3. PubMed ID: 19028296
    [Abstract] [Full Text] [Related]

  • 14. Microbiological quality of chicken wings damaged on the farm or in the processing plant.
    Malpass MC, Williams AP, Jones DL, Omed HM.
    Food Microbiol; 2010 Jun 20; 27(4):521-5. PubMed ID: 20417402
    [Abstract] [Full Text] [Related]

  • 15. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
    Zaman MZ, Abu Bakar F, Jinap S, Bakar J.
    Int J Food Microbiol; 2011 Jan 31; 145(1):84-91. PubMed ID: 21183239
    [Abstract] [Full Text] [Related]

  • 16. Bacteriological characteristics of dressed young pigeon (squabs) Columba livia domesticus.
    Abd el-Aziz AS, Elmossalami MK, el-Neklawy E.
    Nahrung; 2002 Feb 31; 46(1):51-3. PubMed ID: 11890056
    [Abstract] [Full Text] [Related]

  • 17. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.
    Al Bulushi I, Poole S, Deeth HC, Dykes GA.
    Crit Rev Food Sci Nutr; 2009 Apr 31; 49(4):369-77. PubMed ID: 19234946
    [Abstract] [Full Text] [Related]

  • 18. PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products.
    Katzav M, Isohanni P, Lund M, Hakkinen M, Lyhs U.
    Food Microbiol; 2008 Oct 31; 25(7):908-14. PubMed ID: 18721681
    [Abstract] [Full Text] [Related]

  • 19. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
    [Abstract] [Full Text] [Related]

  • 20. The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.
    Myint MS, Johnson YJ, Tablante NL, Heckert RA.
    Food Microbiol; 2006 Sep 15; 23(6):599-604. PubMed ID: 16943057
    [Abstract] [Full Text] [Related]

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