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Journal Abstract Search

331 related items for PubMed ID: 22515254

  • 1. 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; 77(4):S170-5. PubMed ID: 22515254
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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 01; 96(1):82-7. PubMed ID: 23896140
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 5. Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
    González-Tenorio R, Fonseca B, Caro I, Fernández-Diez A, Kuri V, Soto S, Mateo J.
    Meat Sci; 2013 Jul 01; 94(3):369-75. PubMed ID: 23567139
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 84(1):172-9. PubMed ID: 20374771
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
    Ozdestan O, Uren A.
    J Agric Food Chem; 2010 Feb 24; 58(4):2602-8. PubMed ID: 20099886
    [Abstract] [Full Text] [Related]

  • 9. Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.
    Trani A, Gambacorta G, Loizzo P, Alviti G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A.
    J Food Sci; 2010 Aug 01; 75(6):C514-24. PubMed ID: 20722905
    [Abstract] [Full Text] [Related]

  • 10. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
    Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG.
    J Food Sci; 2012 Jan 01; 77(1):M70-9. PubMed ID: 22260118
    [Abstract] [Full Text] [Related]

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  • 12. 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 01; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 88(3):368-73. PubMed ID: 21316866
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  • 15. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
    Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Córdoba JJ, Córdoba MG.
    Food Microbiol; 2011 Dec 01; 28(8):1432-40. PubMed ID: 21925025
    [Abstract] [Full Text] [Related]

  • 16. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM, Solska E.
    Acta Sci Pol Technol Aliment; 2016 Dec 01; 15(2):191-200. PubMed ID: 28071009
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  • 18. 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]

  • 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
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