Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food
Latorre-Moratalla, M.L., Bosch-Fusté, J., Lavizzari, T., Bover-Cid, S., Veciana-Nogués, M.T., Vidal-Carou, M.C.
Published in Journal of Chromatography A (06.11.2009)
Published in Journal of Chromatography A (06.11.2009)
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Journal Article
Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing
Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.
Published in Food science & technology (2010)
Published in Food science & technology (2010)
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Journal Article
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
Lebert, I., Leroy, S., Giammarinaro, P., Lebert, A., Chacornac, J.P., Bover-Cid, S., Vidal-carou, M.C., Talon, R.
Published in Meat science (01.05.2007)
Published in Meat science (01.05.2007)
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Journal Article
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
Torres-Baix, E., Muñoz, I., Gou, P., Fulladosa, E., Bover-Cid, S.
Published in Meat science (01.08.2023)
Published in Meat science (01.08.2023)
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Journal Article
Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa
Hereu, A, Dalgaard, P, Garriga, M, Aymerich, T, Bover-Cid, S
Published in International journal of food microbiology (01.09.2014)
Published in International journal of food microbiology (01.09.2014)
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Journal Article
Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
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Journal Article
Conference Proceeding
Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)
Pons-Sanchez-Cascado, S, Veciana-Nogues, M.T, Bover-Cid, S, Marine-Font, A, Vidal-Carou, M.C
Published in Journal of food protection (01.08.2005)
Published in Journal of food protection (01.08.2005)
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Journal Article
Biogenic amines in traditional fermented sausages produced in selected European countries
Latorre-Moratalla, M.L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Lauková, A., Talon, R., Vidal-Carou, M.C.
Published in Food chemistry (15.03.2008)
Published in Food chemistry (15.03.2008)
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Journal Article
Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages
Martín, B., Garriga, M., Hugas, M., Bover-Cid, S., Veciana-Nogués, M.T., Aymerich, T.
Published in International journal of food microbiology (15.03.2006)
Published in International journal of food microbiology (15.03.2006)
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Journal Article
Improved screening procedure for biogenic amine production by lactic acid bacteria
Bover-Cid, Sara, Holzapfel, Wilhelm Heinrich
Published in International journal of food microbiology (01.12.1999)
Published in International journal of food microbiology (01.12.1999)
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