These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 22061375

  • 1. 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; 72(1):62-8. PubMed ID: 22061375
    [Abstract] [Full Text] [Related]

  • 2. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.
    Latorre-Moratalla ML, Bover-Cid S, Aymerich T, Marcos B, Vidal-Carou MC, Garriga M.
    Meat Sci; 2007 Mar; 75(3):460-9. PubMed ID: 22063802
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 2001 Apr 11; 65(1-2):113-23. PubMed ID: 11322694
    [Abstract] [Full Text] [Related]

  • 6. 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 11; 64(3):367-73. PubMed ID: 11252481
    [Abstract] [Full Text] [Related]

  • 7. Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production.
    Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC.
    J Food Prot; 1997 Jul 11; 60(7):825-830. PubMed ID: 31026879
    [Abstract] [Full Text] [Related]

  • 8. Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.
    Latorre-Moratalla ML, Bover-Cid S, Bosch-Fusté J, Vidal-Carou MC.
    Food Microbiol; 2012 Feb 11; 29(1):43-8. PubMed ID: 22029917
    [Abstract] [Full Text] [Related]

  • 9. 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 11; 63(11):1544-50. PubMed ID: 11079698
    [Abstract] [Full Text] [Related]

  • 10. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 1999 Feb 02; 46(2):95-104. PubMed ID: 10728610
    [Abstract] [Full Text] [Related]

  • 11. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
    Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F.
    J Appl Microbiol; 2009 Apr 02; 106(4):1397-407. PubMed ID: 19239554
    [Abstract] [Full Text] [Related]

  • 12. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
    Bover-Cid S, Izquierdo-Pulido M, Carmen Vidal-Carou M.
    Meat Sci; 2001 Feb 02; 57(2):215-21. PubMed ID: 22061366
    [Abstract] [Full Text] [Related]

  • 13. 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 02; 63(2):237-43. PubMed ID: 10678430
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 88(3):368-73. PubMed ID: 21316866
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 16. 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 02; 77(4):S170-5. PubMed ID: 22515254
    [Abstract] [Full Text] [Related]

  • 17. 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 Apr 02; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 18. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
    Komprda T, Smělá D, Pechová P, Kalhotka L, Stencl J, Klejdus B.
    Meat Sci; 2004 Aug 02; 67(4):607-16. PubMed ID: 22061810
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
    Rabie MA, Peres C, Malcata FX.
    Meat Sci; 2014 Jan 15; 96(1):82-7. PubMed ID: 23896140
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.