(Q43654992)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11428577%20AND%20SRC:MED&resulttype=core&format=json

9 November 2019

title

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages (English)

1 reference

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9 November 2019

1

1 reference

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9 November 2019

M C Vidal-Carou

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11428577%20AND%20SRC:MED&resulttype=core&format=json

9 November 2019

author name string

M Hugas

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11428577%20AND%20SRC:MED&resulttype=core&format=json

9 November 2019

M Izquierdo-Pulido

series ordinal

3

1 reference

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9 November 2019

language of work or name

1 reference

1 June 2001

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11428577%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

9 November 2019

published in

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9 November 2019

volume

66

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9 November 2019

issue

3

1 reference

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9 November 2019

page(s)

185-189

1 reference

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Improved screening procedure for biogenic amine production by lactic acid bacteria

9 November 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Occurrence and significance of streptococci in fermented Italian type dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Biochemical characterization of lactobacilli from dry fermented sausages.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Histamine and tyramine production by bacteria from meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

Formation of tyramine by Lactobacillus curvatus LTH 972

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

The formation of biogenic amines by fermentation organisms

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900526-2

7 January 2021

10.1016/S0168-1605(00)00526-2

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11428577%20AND%20SRC:MED&resulttype=core&format=json

9 November 2019

1 reference