相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。GABA-Producing Lactococcus lactis Strains Isolated from Camel's Milk as Starters for the Production of GABA-Enriched Cheese
Begona Redruello et al.
FOODS (2021)
Histamine-forming ability of Lentilactobacillus parabuchneri in reduced salt Cheddar cheese
Cleide O. de A. Moller et al.
FOOD MICROBIOLOGY (2021)
Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market
Lucia Diez-Gutierrez et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Histamine forming behaviour of bacterial isolates from aged cheese
C. O. de A. Moller et al.
FOOD RESEARCH INTERNATIONAL (2020)
Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol
Maria Diaz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Identification of technological/metabolic/environmental profiles of cheeses with high GABA contents
Begona Redruello et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
Maria Diaz et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species
Saima Rafiq et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2016)
Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine
Daniel M. Linares et al.
FOOD CHEMISTRY (2016)
A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
Maria Diaz et al.
FOOD CONTROL (2016)
Putrescine biosynthesis in Lactococcus lactis is transcriptionally activated at acidic pH and counteracts acidification of the cytosol
Beatriz del Rio et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus
Andrea Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
Miguel A. Alvarez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent
Begona Redruello et al.
FOOD CHEMISTRY (2013)
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses
Gregor Fiechter et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2013)
PRODUCTION OF GABA (γ-AMINOBUTYRIC ACID) BY MICROORGANISMS: A REVIEW
Radhika Dhakal et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2012)
Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
Ana Herrero-Fresno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Factors influencing biogenic amines accumulation in dairy products
Daniel M. Linares et al.
FRONTIERS IN MICROBIOLOGY (2012)
Role of Tyramine Synthesis by Food-Borne Enterococcus durans in Adaptation to the Gastrointestinal Tract Environment
Pilar Fernandez de Palencia et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making
Franca Rossi et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Biogenic Amines in Dairy Products
Daniel M. Linares et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression
Marina Calles-Enriquez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening
Francisco-Jose Delgado et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese
H. K. Mayer et al.
JOURNAL OF CHROMATOGRAPHY A (2010)
Toxicological Effects of Dietary Biogenic Amines
Victor Ladero et al.
CURRENT NUTRITION & FOOD SCIENCE (2010)
Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses
Victor Ladero et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration
Daniel M. Linares et al.
MICROBIAL BIOTECHNOLOGY (2009)
Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S. Siragusa et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
HPLC quantification of biogenic amines in cheeses:: correlation with PCR-detection of tyramine-producing microorganisms
Maria Fernandez et al.
JOURNAL OF DAIRY RESEARCH (2007)
Histamine and histamine intolerance
Laura Maintz et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)
Amino acid catabolic pathways of lactic acid bacteria
Maria Fernandez et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2006)
World map of the Koppen-Geiger climate classification updated
Markus Kottek et al.
METEOROLOGISCHE ZEITSCHRIFT (2006)
Trends in quality in the analytical laboratory. II. Analytical method validation and quality assurance
I Taverniers et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2004)
Cheesemaking with vegetable coagulants -: the use of Cynara L. for the production of ovine milk cheeses
LB Roseiro et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2003)
Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives
K Inoue et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2003)