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Journal Abstract Search

296 related items for PubMed ID: 19919115

  • 21.
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  • 22. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products.
    Muñoz-Atienza E, Landeta G, de las Rivas B, Gómez-Sala B, Muñoz R, Hernández PE, Cintas LM, Herranz C.
    Int J Food Microbiol; 2011 Mar 30; 146(2):212-6. PubMed ID: 21411165
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  • 24. 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 30; 88(3):571-4. PubMed ID: 21382674
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  • 26. Improved screening procedure for biogenic amine production by lactic acid bacteria.
    Bover-Cid S, Holzapfel WH.
    Int J Food Microbiol; 1999 Dec 01; 53(1):33-41. PubMed ID: 10598112
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  • 27. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.
    de las Rivas B, Rodríguez H, Curiel JA, Landete JM, Muñoz R.
    J Agric Food Chem; 2009 Jan 28; 57(2):490-4. PubMed ID: 19099460
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  • 28. Comparative survey of putrescine production from agmatine deamination in different bacteria.
    Landete JM, Arena ME, Pardo I, Manca de Nadra MC, Ferrer S.
    Food Microbiol; 2008 Oct 28; 25(7):882-7. PubMed ID: 18721677
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  • 31. Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery.
    Pramateftaki PV, Metafa M, Kallithraka S, Lanaridis P.
    Lett Appl Microbiol; 2006 Aug 28; 43(2):155-60. PubMed ID: 16869898
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  • 34. Molecular methods for the detection of biogenic amine-producing bacteria on foods.
    Landete JM, de Las Rivas B, Marcobal A, Muñoz R.
    Int J Food Microbiol; 2007 Jul 15; 117(3):258-69. PubMed ID: 17532497
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  • 35.
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  • 36. 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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  • 38. Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.
    Renouf V, Falcou M, Miot-Sertier C, Perello MC, De Revel G, Lonvaud-Funel A.
    J Appl Microbiol; 2006 Jun 15; 100(6):1208-19. PubMed ID: 16696668
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  • 39. 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 15; 25(2):269-77. PubMed ID: 18206769
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  • 40. Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.
    Tristezza M, Vetrano C, Bleve G, Spano G, Capozzi V, Logrieco A, Mita G, Grieco F.
    Food Microbiol; 2013 Dec 15; 36(2):335-42. PubMed ID: 24010615
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