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Journal Abstract Search

448 related items for PubMed ID: 17958552

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  • 2. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
    Coton M, Romano A, Spano G, Ziegler K, Vetrana C, Desmarais C, Lonvaud-Funel A, Lucas P, Coton E.
    Food Microbiol; 2010 Dec; 27(8):1078-85. PubMed ID: 20832688
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  • 8. Biogenic amine production by Oenococcus oeni.
    Guerrini S, Mangani S, Granchi L, Vincenzini M.
    Curr Microbiol; 2002 May; 44(5):374-8. PubMed ID: 11927990
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  • 9. Biogenic amines in wines from three Spanish regions.
    Landete JM, Ferrer S, Polo L, Pardo I.
    J Agric Food Chem; 2005 Feb 23; 53(4):1119-24. PubMed ID: 15713028
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  • 10. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.
    Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM.
    Lett Appl Microbiol; 2008 Dec 23; 47(6):594-9. PubMed ID: 19120932
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  • 11. Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers.
    Ladero V, Coton M, Fernández M, Buron N, Martín MC, Guichard H, Coton E, Alvarez MA.
    Food Microbiol; 2011 May 23; 28(3):554-61. PubMed ID: 21356464
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  • 12. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
    García-Ruiz A, González-Rompinelli EM, Bartolomé B, Moreno-Arribas MV.
    Int J Food Microbiol; 2011 Aug 02; 148(2):115-20. PubMed ID: 21641669
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  • 13. Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must.
    Costantini A, Cersosimo M, Del Prete V, Garcia-Moruno E.
    J Food Prot; 2006 Feb 02; 69(2):391-6. PubMed ID: 16496581
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  • 14. Vanillin production from simple phenols by wine-associated lactic acid bacteria.
    Bloem A, Bertrand A, Lonvaud-Funel A, de Revel G.
    Lett Appl Microbiol; 2007 Jan 02; 44(1):62-7. PubMed ID: 17209816
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  • 15. Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines.
    de Las Rivas B, Marcobal A, Muñoz R.
    FEMS Microbiol Lett; 2005 Mar 15; 244(2):367-72. PubMed ID: 15766792
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  • 16. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.
    Izquierdo Cañas PM, Gómez Alonso S, Ruiz Pérez P, Seseña Prieto S, García Romero E, Palop Herreros ML.
    J Food Prot; 2009 Apr 15; 72(4):907-10. PubMed ID: 19435249
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  • 17. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.
    Pramateftaki PV, Metafa M, Karapetrou G, Marmaras G.
    Food Microbiol; 2012 Feb 15; 29(1):113-20. PubMed ID: 22029925
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  • 18. 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 Feb 15; 100(1):40-9. PubMed ID: 16405683
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  • 19. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra.
    Mesas JM, Rodríguez MC, Alegre MT.
    Lett Appl Microbiol; 2011 Mar 15; 52(3):258-68. PubMed ID: 21204877
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  • 20. Levels of histamine and other biogenic amines in high-quality red wines.
    Konakovsky V, Focke M, Hoffmann-Sommergruber K, Schmid R, Scheiner O, Moser P, Jarisch R, Hemmer W.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr 15; 28(4):408-16. PubMed ID: 21337238
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