Biogenic Amines in Italian Pecorino Cheese-Reference-Cited by-同舟云学术

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Biogenic Amines in Italian Pecorino Cheese

Published:2012 Issue: Volume:3 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbio.

Author:

Schirone Maria,Tofalo Rosanna,Visciano Pierina,Corsetti Aldo,Suzzi Giovanna

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Cited by 44 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. Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese;International Dairy Journal;2024-10

2. Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets;Dairy;2024-04-30

3. Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia;ACS Omega;2024-04-16

4. The Likely Effect of the Rise in Global Temperature on Cheese Safety;Circular Economy and Sustainability;2024

5. Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste;Food Control;2023-11

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