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Journal Abstract Search

231 related items for PubMed ID: 20416841

  • 1. Technological conditions influence aminogenesis during spontaneous sausage fermentation.
    Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Meat Sci; 2010 Jul; 85(3):537-41. PubMed ID: 20416841
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  • 3. 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
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  • 5. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.
    Bover-Cid S, Miguelez-Arrizado MJ, Luz Latorre Moratalla L, Vidal Carou MC.
    Meat Sci; 2006 Jan 01; 72(1):62-8. PubMed ID: 22061375
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  • 7. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 9. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
    Leggio A, Belsito EL, De Marco R, Di Gioia ML, Liguori A, Siciliano C, Spinella M.
    J Food Sci; 2012 Apr 15; 77(4):S170-5. PubMed ID: 22515254
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  • 10. 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 15; 63(11):1544-50. PubMed ID: 11079698
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  • 11. 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
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  • 12. 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 Nov 15; 91(1):e13466. PubMed ID: 33043554
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  • 14. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".
    Roseiro LC, Gomes A, Gonçalves H, Sol M, Cercas R, Santos C.
    Meat Sci; 2010 Jan 15; 84(1):172-9. PubMed ID: 20374771
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  • 16. 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 15; 63(2):237-43. PubMed ID: 10678430
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  • 17. 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
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  • 20. 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 13; 64(3):367-73. PubMed ID: 11252481
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