Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

Biogenic amines and their production by microorganisms in food

Anna Halász, Ágnes Baráth, Lívia Simon‐Sarkadi et al. · Trends in Food Science & Technology · 1994 · 1K citations

Biosynthesis, Engineering, Food Fermentation +7

Polyamines in food and their consequences for food quality and human health

Susan Bardócz · Trends in Food Science & Technology · 1995 · 385 citations

Food Chemistry, Nutrition, Dietary Exposure +6

Liquid Chromatographic Determination of Biogenic Amines in Dry Sausages

Susanna Eerola, Riitta Hinkkanen, E. Lindfors et al. · Journal of AOAC International · 1993 · 301 citations

Biogenic Amine and Polyamine Contents in Meat and Meat Products

Teresa Hernández-Jover, María Izquierdo‐Pulido, M. Teresa Veciana‐Nogués et al. · Journal of Agricultural and Food Chemistry · 1997 · 294 citations

Food Analysis, Food Contaminant, Meat Quality +17

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella et al. · Food Microbiology · 2007 · 184 citations

Food Fermentation, Sensory Traits, Biotechnology +9