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Results: 1-13 |
Results: 13
Effectiveness of a Lactobacillus sakei starter culture in the reduction ofbiogenic amine accumulation as a function of the raw material quality
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Effectiveness of a Lactobacillus sakei starter culture in the reduction ofbiogenic amine accumulation as a function of the raw material quality, J FOOD PROT, 64(3), 2001, pp. 367-373
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar, MEAT SCI, 57(2), 2001, pp. 215-221
A comparison of whole wheat, refined wheat and wheat bran as inhibitors ofheterocyclic amines in the Salmonella mutagenicity assay and in the rat colonic aberrant crypt focus assay
Authors: Yu, Z Xu, M Santana-Rios, G Shen, R Izquierdo-Pulido, M Williams, DE Dashwood, RH
Citation: Z. Yu et al., A comparison of whole wheat, refined wheat and wheat bran as inhibitors ofheterocyclic amines in the Salmonella mutagenicity assay and in the rat colonic aberrant crypt focus assay, FOOD CHEM T, 39(7), 2001, pp. 655-665
Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages
Authors: Bover-Cid, S Hugas, M Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages, INT J F MIC, 66(3), 2001, pp. 185-189
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages, INT J F MIC, 65(1-2), 2001, pp. 113-123
More antioxidants in cocoa
Authors: Lamuela-Raventos, RM Andres-Lacueva, C Permanyer, J Izquierdo-Pulido, M
Citation: Rm. Lamuela-raventos et al., More antioxidants in cocoa, J NUTR, 131(3), 2001, pp. 834-834
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
Authors: Bover-Cid, S Hugas, M Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages, J FOOD PROT, 63(2), 2000, pp. 237-243
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages, J FOOD PROT, 63(11), 2000, pp. 1544-1550
Mixed starter cultures to control biogenic amine production in dry fermented sausages
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Mixed starter cultures to control biogenic amine production in dry fermented sausages, J FOOD PROT, 63(11), 2000, pp. 1556-1562
Effect of tyrosine on tyramine formation during beer fermentation
Authors: Izquierdo-Pulido, M Marine-Font, A Vidal-Carou, MC
Citation: M. Izquierdo-pulido et al., Effect of tyrosine on tyramine formation during beer fermentation, FOOD CHEM, 70(3), 2000, pp. 329-332
Reliability of trimethylamine and total volatile basic nitrogen determinations by flow injection gas diffusion techniques in pelagic fish: Engraulis encrasicholus
Authors: Pons-Sanchez-Cascado, S Izquierdo-Pulido, M Marine-Font, A Veciana-Nogues, MT Vidal-Carou, MC
Citation: S. Pons-sanchez-cascado et al., Reliability of trimethylamine and total volatile basic nitrogen determinations by flow injection gas diffusion techniques in pelagic fish: Engraulis encrasicholus, QUIM ANAL, 19(3), 2000, pp. 165-170
Relationship between biogenic amine contents and the size of dry fermentedsausages
Authors: Bover-Cid, S Schoppen, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Relationship between biogenic amine contents and the size of dry fermentedsausages, MEAT SCI, 51(4), 1999, pp. 305-311
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
Authors: Bover-Cid, S Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages, INT J F MIC, 46(2), 1999, pp. 95-104
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