M. Luz Latorre‐Moratalla

Biogenic amines in traditional fermented sausages produced in selected European countries

M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid et al. · Food Chemistry · 2007 · 149 citations

Food Chemistry, Food Fermentation, Food Analysis +9

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

M. Luz Latorre‐Moratalla, J. Bosch-Fusté, Tommaso Lavizzari et al. · Journal of Chromatography A · 2009 · 112 citations

Food Chemistry, Biochemistry, Separation Science +11

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Régine Talòn, Sabine Léroy, Isabelle Lebert et al. · International Journal of Food Microbiology · 2008 · 104 citations

Meat Packaging, Food Fermentation, Autochthonous Starter Cultures +10

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn et al. · Journal of Food Protection · 2010 · 99 citations · Full text

Food Chemistry, Dry Fermented Sausages, Food Fermentation +9

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Natalia Toro-Funes, J. Bosch-Fusté, M. Luz Latorre‐Moratalla et al. · Food Chemistry · 2014 · 84 citations

Food Chemistry, Agricultural Chemistry, Biomanufacturing +12