Lista de obras - Sara Bover-Cid - Dominio Público Uruguay

Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.

artículo científico publicado en 2001

Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

artículo científico publicado en 2006

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

artículo científico publicado en 2014

Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

article

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

article

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C

scientific article published on 26 April 2019

Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

artículo científico publicado en 2001

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

artículo científico publicado en 2005

Biogenic amine production by Morganella morganii and Klebsiella oxytoca in tuna

Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin

article

Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar ⬇️

artículo científico publicado el 1 de febrero de 2001

Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products

artículo científico publicado en 2006

Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice.

artículo científico publicado en 2002

Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages

Control of biogenic amines in fermented sausages: role of starter cultures.

artículo científico publicado en 2012

Determination of available lysine in infant milk formulae by high-performance liquid chromatography

artículo científico publicado en 1997

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.

artículo científico publicado en 2006

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products

artículo científico publicado en 2019

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

artículo científico publicado en 2023

Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.

artículo científico publicado en 2009

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

article

Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent

artículo científico publicado en 2022

Evaluation of Alternative Methods of Tunnel Composting (submitted by the European Composting Network)

artículo científico publicado en 2020

Evaluation of an alternative method for production of biodiesel from processed fats derived from Category 1, 2 and 3 animal by-products (submitted by College Proteins)

artículo científico publicado en 2020

Evaluation of public and animal health risks in case of a delayed post-mortem inspection in ungulates

artículo científico publicado en 2020

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

artículo científico publicado en 2018

Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.

artículo científico publicado en 2005

Guidance on date marking and related food information: part 1 (date marking)

artículo científico publicado en 2020

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

artículo científico publicado en 2018

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

artículo científico publicado en 2011

Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.

artículo científico publicado en 2010

Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography

artículo científico publicado en 2006

Improved screening procedure for biogenic amine production by lactic acid bacteria

article

Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa.

artículo científico publicado en 2010

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

artículo científico publicado en 2013

Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages

scientific article published on 01 November 2000

Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

artículo científico publicado en 2011

Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages

scientific article published on 01 May 2003

MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants

artículo científico publicado en 2017

Mixed starter cultures to control biogenic amine production in dry fermented sausages

scientific article published on 01 November 2000

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing ⬇️

artículo científico publicado el 15 de mayo de 2010

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

scientific article published on 21 March 2020

Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.

artículo científico

Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures.

artículo científico publicado en 2008

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

artículo científico publicado en 2015

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

artículo científico publicado en 2016

Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions

artículo científico publicado en 2019

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

artículo científico publicado en 2005

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage

scientific article published in 2019

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment

artículo científico publicado en 2017

Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration

artículo científico publicado en 2007

Potential BSE risk posed by the use of ruminant collagen and gelatine in feed for non-ruminant farmed animals

artículo científico publicado en 2020

Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

article

Public health risks associated with food-borne parasites

artículo científico publicado en 2018

Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

artículo científico publicado en 2020

Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.

artículo científico publicado en 2008

Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

scientific article published on 01 February 2000

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

artículo científico publicado en 2009

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

artículo científico publicado en 2021

Safe food for infants: An EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains

artículo científico publicado en 2022

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

artículo científico publicado en 2006

Salmonella control in poultry flocks and its public health impact

artículo científico publicado en 2019

Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019)

artículo científico publicado en 2020

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

artículo científico publicado en 2005

Technological conditions influence aminogenesis during spontaneous sausage fermentation.

artículo científico publicado en 2010

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

artículo científico publicado en 2020

The use of the so-called 'tubs' for transporting and storing fresh fishery products

artículo científico publicado en 2020

Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria

artículo científico publicado en 2009

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

artículo científico publicado en 2001

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.

artículo científico publicado en 2016

Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation

artículo científico publicado en 2020

Update and review of control options for Campylobacter in broilers at primary production

artículo científico publicado en 2020

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019

artículo científico publicado en 2019

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 11: suitability of taxonomic units notified to EFSA until September 2019

artículo científico publicado en 2020

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020

scientific article published on 02 July 2020

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018

artículo científico publicado en 2019

Update on chronic wasting disease (CWD) III

artículo científico publicado en 2019

Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice

article by Sofía Pons-Sánchez-Cascado et al published 2006 in Journal of the Science of Food and Agriculture

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.

artículo científico publicado en 2009

Whole genome sequencing and metagenomics for outbreak investigation, source attribution and risk assessment of food-borne microorganisms

artículo científico publicado en 2019

Lista de obras de Sara Bover-Cid

Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.

Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C

Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

Biogenic amine production by Morganella morganii and Klebsiella oxytoca in tuna

Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin

Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar ⬇️

Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products

Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice.

Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages

Control of biogenic amines in fermented sausages: role of starter cultures.

Determination of available lysine in infant milk formulae by high-performance liquid chromatography

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent

Evaluation of Alternative Methods of Tunnel Composting (submitted by the European Composting Network)

Evaluation of an alternative method for production of biodiesel from processed fats derived from Category 1, 2 and 3 animal by-products (submitted by College Proteins)

Evaluation of public and animal health risks in case of a delayed post-mortem inspection in ungulates

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.

Guidance on date marking and related food information: part 1 (date marking)

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.

Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography

Improved screening procedure for biogenic amine production by lactic acid bacteria

Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa.

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages

Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages

MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants

Mixed starter cultures to control biogenic amine production in dry fermented sausages

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing ⬇️

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.

Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures.

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment

Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration

Potential BSE risk posed by the use of ruminant collagen and gelatine in feed for non-ruminant farmed animals

Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

Public health risks associated with food-borne parasites

Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.

Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Safe food for infants: An EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

Salmonella control in poultry flocks and its public health impact

Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019)

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

Technological conditions influence aminogenesis during spontaneous sausage fermentation.

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

The use of the so-called 'tubs' for transporting and storing fresh fishery products

Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.

Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation

Update and review of control options for Campylobacter in broilers at primary production

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 11: suitability of taxonomic units notified to EFSA until September 2019

Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C