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Journal Abstract Search

133 related items for PubMed ID: 22062963

  • 1. Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite.
    Bover-Cid S, Miguélez-Arrizado MJ, Vidal-Carou MC.
    Meat Sci; 2001 Dec; 59(4):391-6. PubMed ID: 22062963
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  • 5. 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; 63(11):1544-50. PubMed ID: 11079698
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  • 8. 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; 60(7):825-830. PubMed ID: 31026879
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  • 10. 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
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  • 11. 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; 90(6):882-91. PubMed ID: 11412318
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  • 12. 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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  • 13. 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 15; 64(3):367-73. PubMed ID: 11252481
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  • 14. The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage.
    Wu S, Niu Y, Wang J, Dao X, Lin Y, Chen J.
    Foods; 2024 Mar 07; 13(6):. PubMed ID: 38540808
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  • 16. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
    De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Vander Heyden Y, Paelinck H.
    Meat Sci; 2014 Feb 07; 96(2 Pt A):821-8. PubMed ID: 24200576
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  • 17. Influence of cultivar and germination on bioactive amines in soybeans (Glycine max L. Merril).
    Glória MB, Tavares-Neto J, Labanca RA, Carvalho MS.
    J Agric Food Chem; 2005 Sep 21; 53(19):7480-5. PubMed ID: 16159176
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  • 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 21; 67(4):607-16. PubMed ID: 22061810
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  • 19. The determination of some biogenic amines in Turkish fermented sausages consumed in Van.
    Ekici K, Omer AK.
    Toxicol Rep; 2018 Aug 21; 5():639-643. PubMed ID: 30622901
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  • 20. Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
    Hernández-Macias S, Martín-Garcia A, Ferrer-Bustins N, Comas-Basté O, Riu-Aumatell M, López-Tamames E, Jofré A, Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
    Front Microbiol; 2021 Aug 21; 12():818565. PubMed ID: 35154043
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