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Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewFunctional Properties of Microorganisms in Fermented FoodsEffect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo SalamiTryptamine serves as a proligand of the AhR transcriptional pathway whose activation is dependent of monoamine oxidases.A colorimetric sensor for qualitative discrimination and quantitative detection of volatile amines.Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine.Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pHThe Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains.Metabolomics reveals differential levels of oral metabolites in HIV-infected patients: toward novel diagnostic targetsAmino acid catabolic pathways of lactic acid bacteria.Current knowledge about the presence of amines in wine.Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects.Evaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil.Control of biogenic amines in food--existing and emerging approaches.The monoamine oxidase type B inhibitor rasagiline in the treatment of Parkinson disease: is tyramine a challenge?Tyramine and phenylethylamine biosynthesis by food bacteria.Lactobacillus acidophilus: characterization of the species and application in food production.Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae.Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.Risk assessment of dietary exposure to tryptamine for the Austrian population.Lack of tyramine pressor response effect with oral CX157: A specific reversible MAOI.Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression.Studies of levels of biogenic amines in meat samples in relation to the content of additives.Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size.Histamine Food Poisoning.Three-component lysine/ornithine decarboxylation system in Lactobacillus saerimneri 30a.Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran.Biogenic amines in italian pecorino cheese.Control of biogenic amines in fermented sausages: role of starter cultures.The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria.Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India.Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese makingBiogenic amines in raw and processed seafood.Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.Evidence of two functionally distinct ornithine decarboxylation systems in lactic acid bacteria.Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration.Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
P2860
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P2860
description
2003 nî lūn-bûn
@nan
2003 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Biogenic amines in dry fermented sausages: a review.
@ast
Biogenic amines in dry fermented sausages: a review.
@en
type
label
Biogenic amines in dry fermented sausages: a review.
@ast
Biogenic amines in dry fermented sausages: a review.
@en
prefLabel
Biogenic amines in dry fermented sausages: a review.
@ast
Biogenic amines in dry fermented sausages: a review.
@en
P1476
Biogenic amines in dry fermented sausages: a review
@en
P2093
Giovanna Suzzi
P356
10.1016/S0168-1605(03)00080-1
P577
2003-11-01T00:00:00Z