S Bover-Cid
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Explore the profile of S Bover-Cid including associated specialties, affiliations and a list of published articles.
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35
Citations
477
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Recent Articles
11.
Komprda T, Neznalova J, Standara S, Bover-Cid S
Meat Sci
. 2011 Nov;
59(3):267-76.
PMID: 22062781
Water activity, pH, microbial counts (total counts/TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage 'poličan' produced using...
12.
Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou M
Meat Sci
. 2011 Nov;
51(4):305-11.
PMID: 22062024
Three trials were carried out to study the influence of the diameter on biogenic amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was...
13.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou M
Meat Sci
. 2011 Nov;
57(2):215-21.
PMID: 22061366
The effect of sugar omission on biogenic amine contents of slightly fermented sausages during ripening and storage was evaluated. Two batches of spontaneously fermented sausages were produced with and without...
14.
Latorre-Moratalla M, Bover-Cid S, Bosch-Fuste J, Vidal-Carou M
Food Microbiol
. 2011 Oct;
29(1):43-8.
PMID: 22029917
The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was...
15.
Bover-Cid S, Belletti N, Garriga M, Aymerich T
Food Microbiol
. 2011 Apr;
28(4):804-9.
PMID: 21511142
The aim of the work was to develop and validate a model of the inactivation of Listeria monocytogenes on dry-cured ham by high hydrostatic pressure (HHP) processing, as a function...
16.
Pons-Sanchez-Cascado S, Veciana-Nogues M, Bover-Cid S, Marine-Font A, Vidal-Carou M
J Food Prot
. 2010 Dec;
68(8):1683-9.
PMID: 21132979
Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were...
17.
Latorre-Moratalla M, Bover-Cid S, Vidal-Carou M
Meat Sci
. 2010 Apr;
85(3):537-41.
PMID: 20416841
The influence of two manufacturing processes on biogenic amine formation during the manufacture of Spanish dry fermented sausages of different diameters (fuet and llonganissa) was evaluated to elucidate which conditions...
18.
Latorre-Moratalla M, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, et al.
J Food Prot
. 2010 Mar;
73(3):524-8.
PMID: 20202339
Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial...
19.
Lavizzari T, Breccia M, Bover-Cid S, Vidal-Carou M, Veciana-Nogues M
J Food Prot
. 2010 Feb;
73(2):385-9.
PMID: 20132689
A total of 364 bacterial isolates, obtained from spinach leaves, were assayed in a decarboxylase broth containing histidine, lysine, and ornithine to check their ability to produce biogenic amines, and...
20.
Latorre-Moratalla M, Bosch-Fuste J, Lavizzari T, Bover-Cid S, Veciana-Nogues M, Vidal-Carou M
J Chromatogr A
. 2009 Sep;
1216(45):7715-20.
PMID: 19762030
Biologically active amines include the so called biogenic amines, such as histamine, tyramine and cadaverine, and polyamines such as spermidine and spermine. Ultra high pressure liquid chromatography (UHPLC) is a...