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PUBMED FOR HANDHELDS

Journal Abstract Search


257 related items for PubMed ID: 33043554

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  • 5. Effect of collagen casing on the quality characteristics of fermented sausage.
    Yan X, Yang L, Zhang Y, Han W, Duan Y.
    PLoS One; 2022; 17(2):e0263389. PubMed ID: 35113961
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  • 6. 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
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  • 8. 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
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  • 11. 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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  • 12. 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 15; 106(4):1397-407. PubMed ID: 19239554
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  • 14. Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
    Draisci R, Giannetti L, Boria P, Lucentini L, Palleschi L, Cavalli S.
    J Chromatogr A; 1998 Mar 06; 798(1-2):109-16. PubMed ID: 9542132
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  • 15. 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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  • 19. 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 13; 77(4):S170-5. PubMed ID: 22515254
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