42 results on '"Vidal-Carou, M.C."'
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2. Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
3. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market
4. Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage
5. Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk
6. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV
7. Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273
8. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
9. Contribution of enterococci to the volatile profile of slightly-fermented sausages
10. Technological conditions influence aminogenesis during spontaneous sausage fermentation
11. Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages
12. Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceae and Pseudomonadaceae Isolated from Spinach
13. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing
14. Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food
15. Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria
16. Biogenic amines in traditional fermented sausages produced in selected European countries
17. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
18. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
19. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice
20. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages
21. Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)
22. Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus)
23. Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
24. Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)
25. Distribution of Biogenic Amines and Polyamines in Cheese
26. Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
27. Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening
28. ¿Son necesarios los suplementos nutritivos en los alimentos?
29. Concentration of Selected Vitamins in Infant Milks Available in Spain
30. Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature
31. Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form
32. Comparison of Two Fat Extraction Methods in Powdered Infant Milks
33. Relationship between biogenic amine contents and the size of dry fermented sausages
34. Determination of ATP related compounds in fresh and canned tuna fish by HPLC
35. Changes in Biogenic Amines during the Manufacture and Storage of Semipreserved Anchovies
36. Biogenic Amines Formation during Malting and Brewing
37. Histamine and tyramine in beers. Changes during brewing of a Spanish beer
38. Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators
39. Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity
40. Histamine and tyramine in beers: Contents and relationships with other analytical data
41. Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar
42. Histamine and Tyramine in Preserved and Semi-preserved Fish Products
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