| Melatonin is formed during winemaking at safe levels of biogenic amines. | Food Chem Toxicol | 2013 Jul | 23531627 |
| Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. | Food Microbiol | 2013 Feb | 23122502 |
| Effect of ethanol and low pH on citrulline and ornithine excretion and arc geneexpression by strains of Lactobacillus brevis and Pediococcus pentosaceus. | Food Microbiol | 2013 Feb | 23122508 |
| Biogenic amines in low- and reduced-fat dry fermented sausages formulated withkonjac gel. | J Agric Food Chem | 2012 Sep 12 | 22857776 |
| A metabolomics approach to uncover the effects of grain diets on rumen health in dairy cows. | J Dairy Sci | 2012 Nov | 22959937 |
| Anti-inflammatory activity of hydroxycinnamic acid derivatives isolated from corn bran in lipopolysaccharide-stimulated Raw 264.7 macrophages. | Food Chem Toxicol | 2012 May | 22366099 |
| Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? | Food Microbiol | 2012 May | 22265293 |
| Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics. | Meat Sci | 2012 Jul | 22417730 |
| Diversity and assessment of potential risk factors of Gram-negative isolatesassociated with French cheeses. | Food Microbiol | 2012 Feb | 22029922 |
| Levels of biogenic amines in retail market fermented meat products. | Food Chem | 2012 Dec 15 | 22980868 |