S Bover-Cid
Overview
Explore the profile of S Bover-Cid including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
35
Citations
477
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Torres-Baix E, Gou P, Bover-Cid S, Fulladosa E
Meat Sci
. 2024 May;
215:109539.
PMID: 38761532
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was...
2.
Torres-Baix E, Munoz I, Gou P, Fulladosa E, Bover-Cid S
Meat Sci
. 2023 May;
202:109221.
PMID: 37207553
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) could help to...
3.
Bover-Cid S, Belletti N, Aymerich T, Garriga M
Food Res Int
. 2017 Apr;
75:194-199.
PMID: 28454947
High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The technological parameters, the type of microorganism, and the food composition...
4.
Latorre-Moratalla M, Comas-Baste O, Bover-Cid S, Vidal-Carou M
Food Chem Toxicol
. 2016 Nov;
99:78-85.
PMID: 27856296
Tyramine and histamine are the main dietary bioactive amines related to acute adverse health effects. Dry fermented sausages can easily accumulate high levels of these hazards and are frequently consumed...
5.
Bover-Cid S, Belletti N, Aymerich T, Garriga M
Meat Sci
. 2016 Oct;
123:120-125.
PMID: 27710771
This work aimed to quantify the impact of a and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham with adjusted...
6.
Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S
Int J Food Microbiol
. 2014 Jul;
186:84-94.
PMID: 25016207
Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent...
7.
Belletti N, Garriga M, Aymerich T, Bover-Cid S
Food Microbiol
. 2013 May;
35(1):34-7.
PMID: 23628612
To quantify the inactivation of Serratia liquefaciens exerted by high pressure processing (HPP), slices of dry-cured ham were inoculated and processed combining different levels of technological parameters: pressure (347-852 MPa),...
8.
Lebert I, Leroy S, Giammarinaro P, Lebert A, Chacornac J, Bover-Cid S, et al.
Meat Sci
. 2011 Nov;
76(1):112-22.
PMID: 22064197
Naturally fermented sausages produced in nine traditional French processing units and their environmental surfaces were characterised by microbial and physico-chemical analyses. Salmonella and Staphylococcus aureus were not detected in the...
9.
Latorre-Moratalla M, Bover-Cid S, Aymerich T, Marcos B, Vidal-Carou M, Garriga M
Meat Sci
. 2011 Nov;
75(3):460-9.
PMID: 22063802
The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional...
10.
Bover-Cid S, Miguelez-Arrizado M, Vidal-Carou M
Meat Sci
. 2011 Nov;
59(4):391-6.
PMID: 22062963
The effect of two concentrations of sodium sulphite on biogenic amine accumulation during the ripening of slightly fermented sausages was examined. Three batches of sausages were manufactured: one without sulphite...