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Results: 1-19 |
Results: 19
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
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
Authors: Bover-Cid, S Miguelez-Arrizado, J Vidal-Carou, MC
Citation: S. Bover-cid et al., Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite, MEAT SCI, 59(4), 2001, pp. 391-396
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
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
Concentration of selected vitamins in infant milks available in Spain
Authors: Albala-Hurtado, S Veciana-Nogues, MT Vidal-Carou, MC Font, AM
Citation: S. Albala-hurtado et al., Concentration of selected vitamins in infant milks available in Spain, J FOOD SCI, 66(8), 2001, pp. 1191-1194
Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature
Authors: Baixas-Nogueras, S Bover-Cid, S Vidal-Carou, MC Veciana-Nogues, MT
Citation: S. Baixas-nogueras et al., Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature, J FOOD SCI, 66(1), 2001, pp. 83-88
Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius)
Authors: Baixas-Nogueras, S Bover-Cid, S Vidal-Carou, MC Veciana-Nogues, MT Marine-Font, A
Citation: S. Baixas-nogueras et al., Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius), J AGR FOOD, 49(4), 2001, pp. 1681-1686
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
Stability of vitamins A, E, and B complex in infant milks claimed to have equal final composition in liquid and powdered form
Authors: Albala-Hurtado, S Veciana-Nogues, MT Vidal-Carou, MC Marine-Font, A
Citation: S. Albala-hurtado et al., Stability of vitamins A, E, and B complex in infant milks claimed to have equal final composition in liquid and powdered form, J FOOD SCI, 65(6), 2000, pp. 1052-1055
Stability of vitamins during the storage of liquid infant milks
Authors: Albala-Hurtado, S Veciana-Nogues, MT Riera-Valls, E Marine-Font, A Vidal-Carou, MC
Citation: S. Albala-hurtado et al., Stability of vitamins during the storage of liquid infant milks, J DAIRY RES, 67(2), 2000, pp. 225-231
Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography
Authors: Novella-Rodriguez, S Veciana-Nogues, MT Vidal-Carou, MC
Citation: S. Novella-rodriguez et al., Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography, J AGR FOOD, 48(11), 2000, pp. 5117-5123
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
Progress of browning reactions during storage of liquid infant milks
Authors: Albala-Hurtado, S Veciana-Nogues, MT Marine-Font, A Vidal-Carou, MC
Citation: S. Albala-hurtado et al., Progress of browning reactions during storage of liquid infant milks, J AGR FOOD, 47(10), 1999, pp. 4033-4037
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