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List of works by M C Vidal-Carou

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.

scientific article

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

scientific article

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

scientific article published on 13 October 2006

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

scientific article

Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography

scientific article published on 01 November 2000

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

scientific article published on 29 October 2014

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

scientific article published on 16 April 2014

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.

scientific article

Control of biogenic amines in fermented sausages: role of starter cultures.

scientific article published on 7 May 2012

Determination of available lysine in infant milk formulae by high-performance liquid chromatography

scientific article published on 01 August 1997

Diamine oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial.

scientific article published on 15 February 2018

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.

scientific article published on 5 December 2006

Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.

scientific article published in August 2009

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

article

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.

scientific article

Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.

scientific article

Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV

scientific article published on 26 June 2012

Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.

scientific article published on 26 July 2005

Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.

scientific article published in February 2010

Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages

scientific article published on 01 November 2000

Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

scientific article published in October 2002

Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

scientific article published on 26 August 2011

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

scientific article

Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

scientific article published on 17 September 2014

Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages

scientific article published on 01 May 2003

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

scientific article published on 20 June 2014

Low serum diamine oxidase (DAO) activity levels in patients with migraine.

scientific article published on 17 June 2017

Mixed starter cultures to control biogenic amine production in dry fermented sausages

scientific article published on 01 November 2000

New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.

scientific article published on 5 July 2017

Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

scientific article published on 01 February 2000

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

scientific article

Technological conditions influence aminogenesis during spontaneous sausage fermentation.

scientific article published on 6 March 2010

The intracellular metabolism of isoflavones in endothelial cells

scientific article published on 20 November 2014

Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria

scientific article published on 21 February 2009

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

scientific article published in April 2001

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.

scientific article

Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

scientific article published on 10 July 2014

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.

scientific article published in September 2009

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