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Journal Abstract Search

241 related items for PubMed ID: 31026879

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  • 2. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
    Gençcelep H, Kaban G, Kaya M.
    Meat Sci; 2007 Nov; 77(3):424-30. PubMed ID: 22061796
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  • 6. 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; 63(2):237-43. PubMed ID: 10678430
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  • 8. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
    Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G.
    Nutrients; 2018 Oct 13; 10(10):. PubMed ID: 30322117
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  • 9. 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 13; 67(4):607-16. PubMed ID: 22061810
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  • 15. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production.
    Ansorena D, Montel MC, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D.
    Meat Sci; 2002 Jun 13; 61(2):141-7. PubMed ID: 22064002
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  • 17. 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 13; 72(1):62-8. PubMed ID: 22061375
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  • 18. 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 13; 90(6):882-91. PubMed ID: 11412318
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  • 19. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
    Nie X, Zhang Q, Lin S.
    Food Chem; 2014 Jun 15; 153():432-6. PubMed ID: 24491750
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  • 20. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN.
    Int J Food Microbiol; 2018 Aug 02; 278():61-72. PubMed ID: 29702317
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