articleTop 10% cited
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Meat Science · 2006 · Vol. 76(1) · pp. 138–146
Mohammed Salim Ammor✉(Instituto de Productos Lácteos de Asturias)Baltasar Mayo(Instituto de Productos Lácteos de Asturias)
Polyamine Metabolism and ApplicationsMeat and Animal Product QualityProbiotics and Fermented FoodsStarterFood scienceBiotechnologyProbioticNutraceuticalLactic acidBacteriaFermentationBacteriocinBiology
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94%
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References
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International Journal of Food Microbiology · 1999 · 751 citations
Occurrence and formation of biologically active amines in foods
International Journal of Food Microbiology · 1990 · 912 citations
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International Journal of Food Microbiology · 1996 · 1,498 citations
Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance
FEMS Microbiology Letters · 1987 · 409 citations
Antagonistic activities of lactic acid bacteria in food and feed fermentations
FEMS Microbiology Letters · 1990 · 555 citations
Biogenic amines in dry fermented sausages: a review
International Journal of Food Microbiology · 2003 · 613 citations
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