Lista de obras - M C Vidal-Carou - Dominio Público Uruguay

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.

artículo científico publicado en 2007

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

artículo científico publicado en 2001

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

artículo científico publicado en 2006

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

artículo científico publicado en 2005

Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography

scientific article published on 01 November 2000

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

artículo científico publicado en 2014

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

artículo científico publicado en 2014

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.

artículo científico publicado en 2004

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

Diamine oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial.

artículo científico publicado en 2018

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

artículo científico publicado en 2006

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

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.

artículo científico publicado en 2013

Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.

artículo científico publicado en 2002

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

artículo científico publicado en 2012

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

artículo científico publicado en 2005

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

artículo científico publicado en 2010

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 starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

artículo científico publicado en 2002

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

artículo científico publicado en 2011

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

artículo científico publicado en 2005

Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

scientific article published on 17 September 2014

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

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

artículo científico publicado en 2014

Low serum diamine oxidase (DAO) activity levels in patients with migraine.

artículo científico publicado en 2017

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

scientific article published on 01 November 2000

New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.

artículo científico publicado en 2017

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

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

artículo científico publicado en 2006

Technological conditions influence aminogenesis during spontaneous sausage fermentation.

artículo científico publicado en 2010

The intracellular metabolism of isoflavones in endothelial cells

artículo científico publicado en 2014

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

Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

artículo científico publicado en 2014

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

artículo científico publicado en 2009

Lista de obras de M C Vidal-Carou

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.

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

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

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

Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.

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

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

Diamine oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial.

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

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

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.

Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

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

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

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

Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

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

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

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

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Low serum diamine oxidase (DAO) activity levels in patients with migraine.

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

New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.

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

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

Technological conditions influence aminogenesis during spontaneous sausage fermentation.

The intracellular metabolism of isoflavones in endothelial cells

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.

Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

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