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Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages
Názov Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages Autor Latorre-Moratalla M.L. Spoluautori Bover-Cid S. Talon R. Aymerich T. Garriga M. Zanardi E. Ianieri A. Fraqueza Maria Joao Elias Miguel Drosinos E.H. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Vidal-Carou M.C. Zdroj.dok. Journal of food protection. Vol. 73, no.3(2010), p. 524-528 Jazyk dok. eng - angličtina Krajina US - Spojené štáty Druh dok. rozpis článkov z periodík (rbx) Ohlasy MUNOZ-ATIENZA, E. - LANDETA, G. - DE LAS RIVAS, B. - GOMEZ-SALA, B. - MUNOZ, R. - HERNANDEZ, P.E. - CINTAS, L.M. - HERRANZ, C. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, MAR 30 2011, vol. 146, no. 2, p. 212-216. TASIC, Tatjana - IKONIC, Predrag - MANDIC, Anamarija - JOKANOVIC, Marija - TOMOVIC, Vladimir - SAVATIC, Snezana - PETROVIC, Ljiljana. Biogenic amines content in traditional dry fermented sausage Petrovska klobasa as possible indicator of good manufacturing practice. In FOOD CONTROL. ISSN 0956-7135, 2012, vol. 23, no. 1, pp. 107. JORDAN, Kieran - DALMASSO, Marion - ZENTEK, Juergen - MADER, Anneluise - BRUGGEMAN, Geert - WALLACE, John - DE MEDICI, Dario - FIORE, Alfonsina - PRUKNER-RADOVCIC, Estella - LUKAC, Maja - AXELSSON, Lars - HOLCK, Askild - INGMER, Hanne - MALAKAUSKAS, Mindaugas. Microbes versus microbes: control of pathogens in the food chain. In JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. ISSN 0022-5142, 2014, vol. 94, no. 15, pp. 3079. WU, Wenbiao. Dietary risk factors of cardiovascular diseases. In DIETARY RISK FACTORS OF CARDIOVASCULAR DISEASES (Book). ISBN: 978-163483104-8, 2015, p. 1-195 VAN BA, Hoa - SEO, Hyun Woo - KIM, Jin Hyoung - CHO, Soo Hyun - KIM, Yoon Seok - HAM, Jun Sang - PARK, Beom Young - KIM, Hyun Wook - KIM, Tae Bin - SEONG, Pil Nam. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. In LWT Food Science and Technology. ISSN 00236438, 2016-12-01, 74, pp. 191-198. LEMFACK, Marie Chantal - RAVELLA, Srinivasa Rao - LORENZ, Nicola - KAI, Marco - JUNG, Kirsten - SCHULZ, Stefan - PIECHULLA, Birgit. Novel volatiles of skin-borne bacteria inhibit the growth of Gram-positive bacteria and affect quorum-sensing controlled phenotypes of Gram-negative bacteria. In Systematic and Applied Microbiology. ISSN 07232020, 2016-12-01, 39, 8, pp. 503-515. ROSSI, Franca - PALLOTTA, Maria Luigia. Bacteriocin producing cultures: A sustainable way for food safety improvement and probiotics with additional health promoting effects. In Bacteriocins: Production, Applications and Safety, 2016-01-01, pp. 1-46. DOEUN, Dara - DAVAATSEREN, Munkhtugs - CHUNG, Myung-Sub. Biogenic amines in foods. In FOOD SCIENCE AND BIOTECHNOLOGY. ISSN 1226-7708, 2017, vol. 26, no. 6, pp. 1463-1474. HOLCK, Askild - AXELSSON, Lars - MCLEOD, Anette - RODE, Tone Mari - HEIR, Even. Health and Safety Considerations of Fermented Sausages. In JOURNAL OF FOOD QUALITY. ISSN 0146-9428, 2017, vol., art. no. UNSP 9753894. BA, Hoa Van - SEO, Hyun-Woo - CHO, Soo-Hyun - KIM, Yoon-Seok - KIM, Jin-Hyoung - PARK, Beom-Young - KIM, Hyun-Wook - HAM, Jun-Sang - SEONG, Pil-Nam. Utilisation possibility of Enterococcus faecalis isolates from neonate's faeces for production of fermented sausages as starter cultures. In INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. ISSN 0950-5423, 2017, vol. 52, no. 7, pp. 1660-1669. GARDINI, Fausto - ÖZOGUL, Yesim - SUZZI, Giovanna - TABANELLI, Giulia - ÖZOGUL, Fatih. Technological factors affecting biogenic amine content in foods: A review. In Frontiers in Microbiology, 2016-08-12, 7, aUG, pp. GAI, F. - PATTONO, D. - BRASCA, M. The occurrence of biogenic amines in food originating from animals: Current knowledge and future perspectives. In Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications, 2017-01-01, pp. 203-242. FLORES, Monica - MORA, Leticia - REIG, Milagro - TOLDRA, Fidel. Risk assessment of chemical substances of safety concern generated in processed meats. In FOOD SCIENCE AND HUMAN WELLNESS, 2019, vol. 8, no. 3, pp. 244-251. SILVA, Julieta - BARBOSA, Joana - ALBANO, Helena - SEQUEIRA, Maria - PINTO, Ana - BONITO, Conceicao Costa - SARAIVA, Margarida - TEIXEIRA, Paula. Microbiological characterization of different formulations of alheiras (fermented sausages). In AIMS AGRICULTURE AND FOOD. ISSN 2471-2086, 2019, vol. 4, no. 2, pp. 399-413. BARBIERI, Federica - MONTANARI, Chiara - GARDINI, Fausto - TABANELLI, Giulia. Biogenic Amine Production by Lactic Acid Bacteria: A Review. In FOODS. ISSN 2304-8158, 2019, vol. 8, no. 1, art. no. 17. BOUKI, Paraskevi - MITSAGGA, Chrysanthi - KAMBOURIS, Manousos E. - GIAVASIS, Ioannis. MICROBIOMIC PROSPECTS IN FERMENTED FOOD AND BEVERAGE TECHNOLOGY. In MICROBIOMICS: DIMENSIONS, APPLICATIONS, AND TRANSLATIONAL IMPLICATIONS OF HUMAN AND ENVIRONMENTAL MICROBIOME RESEARCH, 2020, vol., no., pp. 245-277. Dostupné na: https://doi.org/10.1016/B978-0-12-816664-2.00012-8. EL ADAB, S. - BEN WADDA, W. - TEKIK, A. - BEN MOUSSA, O. - BOULARES, M. - SADOK, S. - HASSOUNA, M. EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE. In ITALIAN JOURNAL OF FOOD SCIENCE. ISSN 1120-1770, 2020, vol. 32, no. 2, pp. 321-336. GARCIA-DIEZ, Juan - SARAIVA, Cristina. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. In INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2021, vol. 18, no. 5, pp. Dostupné na: https://doi.org/10.3390/ijerph18052544. ROSSI, Franca - PALLOTTA, Maria Luigia. Bacteriocin producing cultures: A sustainable way for food safety improvement and probiotics with additional health promoting effects. In The Encyclopedia of Bacteriology Research Developments, 2021-04-08, 11, pp. 1151-1183. SKOWRON, K. - BUDZYNSKA, A. - GRUDLEWSKA-BUDA, K. - WIKTORCZYK-KAPISCHKE, N. - ANDRZEJEWSKA, M. - WALECKA-ZACHARSKA, E. - GOSPODAREK-KOMKOWSKA, E. Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption. In FRONTIERS IN MICROBIOLOGY. MAR 7 2022, vol. 13. Dostupné na: https://doi.org/10.3389/fmicb.2022.845166. VAN DEN EYNDE, Vincent - GILLMAN, Peter Kenneth - BLACKWELL, Barry B. The Prescriber’s Guide to the MAOI Diet—Thinking Through Tyramine Troubles. In Psychopharmacology Bulletin, 2022-01-01, 52, 2, pp. 73-116. ISSN 00485764. IRMLER, S. - BAVAN, T. - BINZ, E. - PORTMANN, R. Ability ofi Latilactobacillus/ii curvatus/i FAM25164 to produce tryptamine: Identification of a novel tryptophan decarboxylase. In FOOD MICROBIOLOGY. ISSN 0740-0020, DEC 2023, vol. 116. Dostupné na: https://doi.org/10.1016/j.fm.2023.104343. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2010 Registrované v WOS Registrované v SCOPUS Registrované v CCC 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2010 2009 1.960 Q1 1.119 Q1
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