Histamine and tyramine-forming microorganisms in Spanish traditional cheeses
By A. Roig-Sagués, Angélica P. Molina, M. Hernández-Herrero. 2002
127 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/6671d68ffb3b6a9562863b2a4d11a640075f19e2
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Molecular Biology
Citations in the corpus
- Biochemistry of Cheese Ripening (2004, background): “…in the production of high levels of biogenic amines in most cheese varieties (Joosten and Northolt 1987; Broome et al. 1990; Gardini et al. 2001; Roig-Sagues et al. 2002) and certain strains of Br. linens may be able to reduce the levels of biogenic amines in smear cheese (Leuschner and Hammes…”