The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)-Reference-Cited by-同舟云学术

The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

Published:2015-02 Issue: Volume:168 Page:471-477
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cvetković Biljana R.,Pezo Lato L.,Tasić Tatjana,Šarić Ljubiša,Kevrešan Žarko,Mastilović Jasna

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Traditionally produced sauerkraut as source of autochthonous functional starter cultures;Beganović;Microbiological Research,2014

2. Dietary indoles and isothiocyanates that are generated from cruciferous vegetables can both stimulate apoptosis and confer protection against DNA damage in human colon cell lines;Bonnesen;Cancer Research,2001

3. Chemometric approach for assessing the quality of olive cake pellets;Brlek;Fuel Processing Technology,2013

4. Antioxidant and antiproliferative activities of common vegetables;Chu;Journal of Agricultural and Food Chemistry,2002

5. Technological quality of biofermented white cabbage, cultivar Futoški;Cvetković;Food Processing, Quality and Safety,2008

Cited by 18 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. Determination of selected biogenic amines in fermented vegetables juices;Food Control;2023-12

2. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Food Chemistry;2023-03

3. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit;Journal of Food Science and Technology;2022-11-16

4. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai;Food Research International;2021-12

5. Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence;Food Science and Technology International;2021-09-25