Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan

Improved screening procedure for biogenic amine production by lactic acid bacteria

Sara Bover‐Cid, Wilhelm H. Holzapfel · International Journal of Food Microbiology · 1999 · 749 citations

Biogenic Amine Production, Engineering, Food Fermentation +8

Compounds determining pH in dry sausage

Daniël Demeyer, Philippe Vandekerckhove, R. Moermans · Meat Science · 1979 · 118 citations

Food Chemistry, Food Analysis, Dry Sausage +5

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

Sara Bover‐Cid, María Izquierdo‐Pulido, M. Carmen Vidal‐Carou · International Journal of Food Microbiology · 1999 · 93 citations

Biogenic Amine Formation, Food Fermentation, Biotechnology +7

Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

Teresa Hernández-Jover, María Izquierdo‐Pulido, M. Teresa Veciana‐Nogués et al. · Journal of Food Protection · 1997 · 92 citations

Biosynthesis, Biomanufacturing, Food Fermentation +10

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

Sara Bover‐Cid, María Izquierdo‐Pulido, M. Carmen Vidal‐Carou · Journal of Food Protection · 2000 · 83 citations

Meat Packaging, Biomanufacturing, Biogenic Amine Production +10