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Biogenic amines in low- and reduced-fat dry fermented sausages formulated withkonjac gel. | J Agric Food Chem | 2012 Sep 12 | 22857776 |
Nutritional quality of fermented defatted soya and flaxseed flours and theireffect on texture and sensory characteristics of wheat sourdough bread. | Int J Food Sci Nutr | 2012 Sep | 22229277 |
Safety of a probiotic cheese containing Lactobacillus plantarum Tensia according to a variety of health indices in different age groups. | J Dairy Sci | 2012 Oct | 22863096 |
Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? | Food Microbiol | 2012 May | 22265293 |
Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model. | Int J Food Microbiol | 2012 Jul 2 | 22721727 |
Levels of biogenic amines in retail market fermented meat products. | Food Chem | 2012 Dec 15 | 22980868 |
Free amino acids and biogenic amines in Alicante Monastrell wines. | Food Chem | 2012 Dec 1 | 22953887 |
Biogenic amine formation and bacterial contribution in Natto products. | Food Chem | 2012 Dec 1 | 22953951 |
[Histamine intolerance syndrome (HIS): plethora of physiological, pathophysiological and toxic mechanisms and their differentiation]. | Z Gastroenterol | 2012 Dec | 23225559 |