Related references
Note: Only part of the references are listed.Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories
Chiu-Chu Hwang et al.
FOOD CONTROL (2011)
Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
Santiago Ruiz-Moyano et al.
FOOD MICROBIOLOGY (2011)
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
Muhammad Zukhrufuz Zaman et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
Yanshun Xu et al.
FOOD CHEMISTRY (2010)
Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut
Elena Penas et al.
FOOD CHEMISTRY (2010)
Biogenic amines in wines: Influence of oenological factors
Ana P. Marques et al.
FOOD CHEMISTRY (2008)
Biogenic amines in traditional fermented sausages produced in selected European countries
M. L. Latorre-Moratalla et al.
FOOD CHEMISTRY (2008)
Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability
Sara Bover-Cid et al.
FOOD MICROBIOLOGY (2008)
Antimicrobial proteinaceous compounds obtained from bifidobacteria: From production to their application
Ahmad Cheikhyoussef et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Safety assessment of dairy microorganisms: The Enterococcus genus
Jean-Claude Ogier et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
E Huff-Lonergan et al.
MEAT SCIENCE (2005)
Characterisation of naturally fermented sausages produced in the North East of Italy
G Comi et al.
MEAT SCIENCE (2005)
Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures
M Krízek et al.
FOOD CHEMISTRY (2004)
Biogenic amines in meat and meat products
C Ruiz-Capillas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Functionality of enterococci in dairy products
G Giraffa
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
S Bover-Cid et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)