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Journal Abstract Search

161 related items for PubMed ID: 23241980

  • 1. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
    Calzada J, del Olmo A, Picón A, Gaya P, Nuñez M.
    Appl Environ Microbiol; 2013 Feb; 79(4):1277-83. PubMed ID: 23241980
    [Abstract] [Full Text] [Related]

  • 2. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
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  • 3. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
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  • 4. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
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  • 5. Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
    Pinho O, Pintado AI, Gomes AM, Pintado MM, Malcata FX, Ferreira IM.
    J Food Prot; 2004 Dec; 67(12):2779-85. PubMed ID: 15633686
    [Abstract] [Full Text] [Related]

  • 6. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug; 74(3):276-82. PubMed ID: 17466118
    [Abstract] [Full Text] [Related]

  • 7. Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Saldo J, Vidal-Carou MC.
    J Agric Food Chem; 2002 Dec 04; 50(25):7288-92. PubMed ID: 12452646
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  • 9. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 04; 85(10):2471-8. PubMed ID: 12416798
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  • 12. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese.
    Rodriguez E, Arques JL, Nuñez M, Gaya P, Medina M.
    Appl Environ Microbiol; 2005 Jul 04; 71(7):3399-404. PubMed ID: 16000741
    [Abstract] [Full Text] [Related]

  • 13. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
    Flasarová R, Pachlová V, Buňková L, Menšíková A, Georgová N, Dráb V, Buňka F.
    Food Chem; 2016 Mar 01; 194():68-75. PubMed ID: 26471528
    [Abstract] [Full Text] [Related]

  • 14. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses.
    Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX.
    Foods; 2018 Aug 30; 7(9):. PubMed ID: 30200217
    [Abstract] [Full Text] [Related]

  • 15. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
    Es'haghi Gorji M, Noori N, Nabizadeh Nodehi R, Jahed Khaniki G, Rastkari N, Alimohammadi M.
    Lett Appl Microbiol; 2014 Dec 30; 59(6):621-30. PubMed ID: 25163583
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  • 16. Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.
    Fernandez-García E, Tomillo J, Nuñez M.
    J Food Prot; 2000 Nov 30; 63(11):1551-5. PubMed ID: 11079699
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  • 17. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
    Fernández-García E, Tomillo J, Núñez M.
    Int J Food Microbiol; 1999 Nov 15; 52(3):189-96. PubMed ID: 10733250
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  • 18. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
    Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC.
    Food Microbiol; 2012 May 15; 30(1):74-82. PubMed ID: 22265286
    [Abstract] [Full Text] [Related]

  • 19. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct 15; 27(7):880-8. PubMed ID: 20688229
    [Abstract] [Full Text] [Related]

  • 20. Formation of biogenic amines in a typical semihard Italian cheese.
    Innocente N, D'Agostin P.
    J Food Prot; 2002 Sep 15; 65(9):1498-501. PubMed ID: 12233866
    [Abstract] [Full Text] [Related]

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