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Journal Abstract Search

453 related items for PubMed ID: 17466118

  • 1. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug; 74(3):276-82. PubMed ID: 17466118
    [Abstract] [Full Text] [Related]

  • 2. Early PCR detection of tyramine-producing bacteria during cheese production.
    Fernández M, Belén Flórez A, Linares DM, Mayo B, Alvarez MA.
    J Dairy Res; 2006 Aug; 73(3):318-21. PubMed ID: 16674840
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  • 4. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
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  • 6. [Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].
    Sawilska-Rautenstrauch D, Fonberg-Broczek M, Gawarska H, Starski A, Jedra M, Karłowski K.
    Rocz Panstw Zakl Hig; 2010 Oct; 61(4):361-5. PubMed ID: 21446116
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  • 8. Biogenic amines in Zamorano cheese: factors involved in their accumulation.
    Combarros-Fuertes P, Fernández D, Arenas R, Diezhandino I, Tornadijo ME, Fresno JM.
    J Sci Food Agric; 2016 Jan 15; 96(1):295-305. PubMed ID: 25641417
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  • 9. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
    Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA.
    Int J Food Microbiol; 2015 Dec 02; 214():159-167. PubMed ID: 26310130
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  • 11. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug 02; 96(8):4816-29. PubMed ID: 23706489
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  • 14. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct 02; 27(7):880-8. PubMed ID: 20688229
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  • 16. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May 02; 73(2):216-26. PubMed ID: 16476182
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  • 17. Tyramine production in Dutch-type semi-hard cheese from two different producers.
    Komprda T, Burdychová R, Dohnal V, Cwiková O, Sládková P, Dvorácková H.
    Food Microbiol; 2008 Apr 02; 25(2):219-27. PubMed ID: 18206763
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  • 18. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
    Calzada J, del Olmo A, Picón A, Gaya P, Nuñez M.
    Appl Environ Microbiol; 2013 Feb 02; 79(4):1277-83. PubMed ID: 23241980
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  • 19. [Level of histamine and tyramine in ripening cheeses].
    Fonberg-Broczek M, Sawilska-Rautenstrauch D.
    Rocz Panstw Zakl Hig; 1995 Feb 02; 46(3):243-6. PubMed ID: 8552964
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  • 20. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
    Fernández-García E, Tomillo J, Núñez M.
    Int J Food Microbiol; 1999 Nov 15; 52(3):189-96. PubMed ID: 10733250
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