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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
March 1, 1996
N-nitrosodimethylamine in Spanish beers
M Izquierdo-Pulido, J F Barbour, R A Scanlan
Journal of Food Protection
|
November 18, 2000
Mixed starter cultures to control biogenic amine production in dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology
|
March 23, 2000
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection
|
March 17, 2001
Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology
|
April 27, 2001
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, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection
|
November 18, 2000
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Meat Science
|
November 9, 2011
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
S Bover-Cid, M Izquierdo-Pulido, M Carmen Vidal-Carou
Meat Science
|
November 9, 2011
Relationship between biogenic amine contents and the size of dry fermented sausages
S Bover-Cid, S Schoppen, M Izquierdo-Pulido, et al.
Journal of Food Protection
|
March 4, 2000
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
International Journal of Food Microbiology
|
June 29, 2001
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
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of 3
Search research articles
Search
Showing results (1-10 of 23) with videos related to
Sort By:
Page
of 3
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
March 1, 1996
N-nitrosodimethylamine in Spanish beers
M Izquierdo-Pulido, J F Barbour, R A Scanlan
Journal of Food Protection
|
November 18, 2000
Mixed starter cultures to control biogenic amine production in dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology
|
March 23, 2000
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection
|
March 17, 2001
Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology
|
April 27, 2001
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, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection
|
November 18, 2000
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages
S Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Meat Science
|
November 9, 2011
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
S Bover-Cid, M Izquierdo-Pulido, M Carmen Vidal-Carou
Meat Science
|
November 9, 2011
Relationship between biogenic amine contents and the size of dry fermented sausages
S Bover-Cid, S Schoppen, M Izquierdo-Pulido, et al.
Journal of Food Protection
|
March 4, 2000
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
International Journal of Food Microbiology
|
June 29, 2001
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
Page
of 3