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
21.
Latorre-Moratalla M, Bover-Cid S, Veciana-Nogues T, Vidal-Carou M
J Chromatogr A
. 2009 Mar;
1216(18):4128-32.
PMID: 19286188
The screening TLC method described enables the simultaneous identification and semi-quantification of eight biogenic amines with a large number of samples handled in a short period of time. The dansylation...
22.
Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, et al.
J Appl Microbiol
. 2009 Feb;
106(4):1397-407.
PMID: 19239554
Aims: To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes...
23.
Aymerich T, Martin B, Garriga M, Vidal-Carou M, Bover-Cid S, Hugas M
J Appl Microbiol
. 2006 Jan;
100(1):40-9.
PMID: 16405683
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 Results: Species-specific PCR, plasmid profiling...
24.
Baixas-Nogueras S, Bover-Cid S, Veciana-Nogues M, Marine-Font A, Vidal-Carou M
J Food Prot
. 2005 Nov;
68(11):2433-8.
PMID: 16300084
Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage....
25.
Martin B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogues M, Aymerich T
Int J Food Microbiol
. 2005 Nov;
107(2):148-58.
PMID: 16297478
The population of Gram-positive catalase-positive cocci from slightly fermented sausages was characterized at species and strain level by molecular techniques and some technological and hygienic aspects were also considered. Staphylococcus...
26.
Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou M
Int J Food Microbiol
. 2001 Jun;
66(3):185-9.
PMID: 11428577
The occurrence of amino acid-decarboxylase activity in 92 strains of lactic acid bacteria, coagulase-negative staphylococci, and Enterobacteriaceae isolated from Spanish fermented pork sausages was investigated. The presence of biogenic amines...
27.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou M
Int J Food Microbiol
. 2001 Apr;
65(1-2):113-23.
PMID: 11322694
The interaction between tyrosine-decarboxylase and proteolytic activities of a Lactobacillus curvatus and Staphylococcus xylosus, respectively, on biogenic amine production during the ripening and the storage of dry fermented sausages was...
28.
Baixas-Nogueras S, Bover-Cid S, Vidal-Carou M, Veciana-Nogues M, Marine-Font A
J Agric Food Chem
. 2001 Apr;
49(4):1681-6.
PMID: 11308310
The reliability of flow injection/gas diffusion (FIGD) methods to determine trimethylamine (TMA-N) and total volatile basic nitrogen (TVB-N) in hake was studied in order to find an alternative and accurate,...
29.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou M
J Food Prot
. 2001 Mar;
64(3):367-73.
PMID: 11252481
The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in...
30.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou M
J Food Prot
. 2000 Nov;
63(11):1556-62.
PMID: 11079700
Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine...