User profiles for M. C. Vidal-Carou

M Carmen Vidal

Catedràtica de Nutrició i Bromatologia
Verified email at ub.edu
Cited by 10060

Biogenic amine and polyamine contents in meat and meat products

…, A Mariné-Font, MC Vidal-Carou - Journal of Agricultural …, 1997 - ACS Publications
… Histamine and cadaverine are extensively related to food spoilage in general and also in
meat spoilage (Vidal-Carou et al., 1990; Hernández-Jover et al., 1996a). It is still not clear …

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages

…, M Hugas, M Izquierdo-Pulido, MC Vidal-Carou - International Journal of …, 2001 - Elsevier
The occurrence of amino acid-decarboxylase activity in 92 strains of lactic acid bacteria,
coagulase-negative staphylococci, and Enterobacteriaceae isolated from Spanish fermented …

Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes

…, A Mariné-Font, MC Vidal-Carou - Journal of Agricultural …, 1997 - ACS Publications
Changes in 10 biogenic amines throughout tuna storage at 0, 8, and 20 C were studied. ATP-related
compounds, volatile amines, microbial counts, and organoleptic assessment were …

[HTML][HTML] Histamine intolerance: The current state of the art

…, M Latorre-Moratalla, MC Vidal-Carou - Biomolecules, 2020 - mdpi.com
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine,
is a disorder associated with an impaired ability to metabolize ingested histamine that …

Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products

…, MT Veciana-Nogués, MC Vidal-Carou - Journal of Agricultural …, 1996 - ACS Publications
… Elias, EH Drosinos, MC Vidal-Carou. Strategies to reduce biogenic amine accumulation
in traditional sausage manufacturing. LWT - Food Science and Technology 2010, 43 (1) , 20-25. …

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

…, B Martin, M Garriga, MC VidalCarou… - Journal of Applied …, 2006 - academic.oup.com
Aim: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet
and salchichon) by molecular typing, while considering their safety aspects. Methods and …

Biogenic amines in traditional fermented sausages produced in selected European countries

…, EH Drosinos, A Lauková, R Talon, MC Vidal-Carou - Food Chemistry, 2008 - Elsevier
Aminogenesis in traditional fermented sausages produced in Europe was studied during
manufacturing process taking into account technological, physico-chemical and microbial …

Distribution of biogenic amines and polyamines in cheese

…, M Izquierdo‐Pulido, MC VidalCarou - Journal of food …, 2003 - Wiley Online Library
… Novella-Rodríguez S, Veciana-Nogués MT, VidalCarou MC. 2000. Biogenic amines and
polyamines in … Direct inquiries to author Vidal-Carou (E-mail: mcvidal@farmacia. far.ub.es). …

[HTML][HTML] Polyamines in food

…, MT Veciana-Nogués, MC Vidal-Carou - Frontiers in …, 2019 - frontiersin.org
… Copyright © 2019 Muñoz-Esparza, Latorre-Moratalla, Comas-Basté, Toro-Funes, Veciana-Nogués
and Vidal-Carou. This is an open-access article distributed under the terms of the …

Biogenic amine sources in cooked cured shoulder pork

…, MT Veciana-Nogués, MC Vidal-Carou - Journal of Agricultural …, 1996 - ACS Publications
… HI formation was lower than that reported by Vidal-Carou et al. (1990) during meat spoilage,
who detected final levels of 25 mg/kg after 4 days of refrigerated storage. However, other …