Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

(2014) M.P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

(2014) L. Varga et al.   JOURNAL OF DAIRY SCIENCE

Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat

(2013) César A. Lázaro et al.   Food Analytical Methods

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

(2012) Yekta Gezginc et al.   FOOD CHEMISTRY

Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

(2012) Eva Lorencová et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Differences in protein fraction from goat and cow milk and their role on cytokine production in children with cow's milk protein allergy

(2012) M. Albenzio et al.   SMALL RUMINANT RESEARCH

Biogenic Amines in Italian Pecorino Cheese

(2012) Maria Schirone et al.   Frontiers in Microbiology

Biogenic Amines in Dairy Products

(2011) Daniel M. Linares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

(2011) Amonlaya Tosukhowong et al.   FOOD CHEMISTRY

Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine)

(2011) Wadu Mesthri Deepika Priyadarshani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Popular ovine and caprine fermented milks

(2011) A.Y. Tamime et al.   SMALL RUMINANT RESEARCH

Biogenic amine content of kefir: a fermented dairy product

(2010) Özgül Özdestan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

(2010) Leona Buňková et al.   FOOD MICROBIOLOGY

Nutritional and therapeutic value of fermented caprine milk

(2010) VEDRAN SLAČANAC et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Determination of Biogenic Amines in Herby Cheese

(2010) S. Andic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions

(2009) Flávia C.A. Buriti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

(2009) Laura Sanz Ceballos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS