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Journal Abstract Search

231 related items for PubMed ID: 20416841

  • 21. 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; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 22. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 23. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 31; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 24. 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 31; 73(3):524-8. PubMed ID: 20202339
    [Abstract] [Full Text] [Related]

  • 25. 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 31; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 26. Relationship between biogenic amine contents and the size of dry fermented sausages.
    Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou MC.
    Meat Sci; 1999 Apr 31; 51(4):305-11. PubMed ID: 22062024
    [Abstract] [Full Text] [Related]

  • 27. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.
    Int J Food Microbiol; 2005 May 25; 101(2):189-200. PubMed ID: 15862881
    [Abstract] [Full Text] [Related]

  • 28. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA, Ruiz-Capillas C, de Las Rivas B, Carrascosa AV, Jiménez-Colmenero F, Muñoz R.
    Meat Sci; 2011 Jul 25; 88(3):368-73. PubMed ID: 21316866
    [Abstract] [Full Text] [Related]

  • 29. 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 25; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 30. Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
    Kurt S, Zorba O.
    J Sci Food Agric; 2010 Dec 25; 90(15):2669-74. PubMed ID: 20740550
    [Abstract] [Full Text] [Related]

  • 31. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 25; 25(2):335-47. PubMed ID: 18206776
    [Abstract] [Full Text] [Related]

  • 32. 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 25; 73(1):114-8. PubMed ID: 20051213
    [Abstract] [Full Text] [Related]

  • 33. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
    Moreno-Arribas MV, Polo MC.
    Food Microbiol; 2008 Oct 25; 25(7):875-81. PubMed ID: 18721676
    [Abstract] [Full Text] [Related]

  • 34. Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry.
    Møller SM, Gunvig A, Bertram HC.
    Meat Sci; 2010 Oct 25; 86(2):462-7. PubMed ID: 20580493
    [Abstract] [Full Text] [Related]

  • 35. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
    Delgado J, Rondán JJ, Núñez F, Rodríguez A.
    Int J Food Microbiol; 2021 Feb 02; 339():109016. PubMed ID: 33360159
    [Abstract] [Full Text] [Related]

  • 36. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
    Ruiz-Capillas C, Triki M, Herrero AM, Jiménez-Colmenero F.
    J Agric Food Chem; 2012 Sep 12; 60(36):9242-8. PubMed ID: 22857776
    [Abstract] [Full Text] [Related]

  • 37. Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal.
    Ferreira V, Barbosa J, Silva J, Vendeiro S, Mota A, Silva F, Monteiro MJ, Hogg T, Gibbs P, Teixeira P.
    Food Microbiol; 2007 Sep 12; 24(6):618-23. PubMed ID: 17418313
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  • 38. Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk.
    Torović L, Gusman V, Kvrgić S.
    Food Addit Contam Part B Surveill; 2020 Mar 12; 13(1):64-71. PubMed ID: 31790340
    [Abstract] [Full Text] [Related]

  • 39. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
    Holck AL, Axelsson L, Rode TM, Høy M, Måge I, Alvseike O, L'abée-Lund TM, Omer MK, Granum PE, Heir E.
    Meat Sci; 2011 Nov 12; 89(3):286-95. PubMed ID: 21620576
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  • 40. 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 12; 96(3):1395-402. PubMed ID: 24361559
    [Abstract] [Full Text] [Related]

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