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Journal Abstract Search

689 related items for PubMed ID: 14527784

  • 1. Biogenic amines in dry fermented sausages: a review.
    Suzzi G, Gardini F.
    Int J Food Microbiol; 2003 Nov 15; 88(1):41-54. PubMed ID: 14527784
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 3. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2000 Nov 02; 63(11):1544-50. PubMed ID: 11079698
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 5. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC.
    J Food Prot; 2010 Mar 11; 73(3):524-8. PubMed ID: 20202339
    [Abstract] [Full Text] [Related]

  • 6. Mixed starter cultures to control biogenic amine production in dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2000 Nov 11; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 7. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
    Parente E, Martuscelli M, Gardini F, Grieco S, Crudele MA, Suzzi G.
    J Appl Microbiol; 2001 Jun 11; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 8. 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 Jun 11; 91(1):e13466. PubMed ID: 33043554
    [Abstract] [Full Text] [Related]

  • 9. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2001 Mar 11; 64(3):367-73. PubMed ID: 11252481
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and L. homohiochii.
    Pereira CI, Crespo MT, Romão MV.
    Int J Food Microbiol; 2001 Sep 01; 68(3):211-6. PubMed ID: 11529444
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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 13; 83(10):2544-2549. PubMed ID: 30252142
    [Abstract] [Full Text] [Related]

  • 18. Development of biogenic amines during the ripening of Italian dry sausages.
    Anastasio A, Draisci R, Pepe T, Mercogliano R, Quadri FD, Luppi G, Cortesi ML.
    J Food Prot; 2010 Jan 13; 73(1):114-8. PubMed ID: 20051213
    [Abstract] [Full Text] [Related]

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