Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk-Reference-Cited by-同舟云学术

Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk

Published:2023-01 Issue: Volume:115 Page:105009
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ikonić Predrag,Jokanović Marija,Ćućević Nedim,Peulić Tatjana,Šarić Ljubiša,Tomičić Zorica,Škaljac Snežana,Delić Jovana,Lakićević Brankica,Tomašević Igor

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro Aro;Food Chem.,2010

2. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019

3. Amino acid decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;Int. J. Food Microbiol.,2001

4. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods;Dabadé;Food Control,2021

5. Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage;Dominguez;LWT,2016

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci;Heliyon;2024-09

2. Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger;Foods;2024-03-15

3. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia;Food Control;2023-08

4. Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages;Antibiotics;2023-01-16