ArticleMicroorganisms2020
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed.
- Article
- Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Foods (Basel, Switzerland) · 2026Article
- The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors.Foods (Basel, Switzerland) · 2025Review
- The Effect of Incorporating Fermented Elderberries (Foods (Basel, Switzerland) · 2025Article
- Biogenic Amines in White Brined Cheeses.Foods (Basel, Switzerland) · 2025Article
- Article
- The Effect ofFoods (Basel, Switzerland) · 2023Article
- Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats.Microorganisms · 2023Review
- Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.Foods (Basel, Switzerland) · 2022Article
- Screening and identification of biogenic amine oxidase producing strains in Sanchuan Ham and their effect on biogenic amine accumulation.Journal of food science and technology · 2022Article
- Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.Frontiers in microbiology · 2022Article
- Co-Inoculation withInternational journal of environmental research and public health · 2021Article
- Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.International journal of environmental research and public health · 2021Review
- Low-Fat and High-Quality Fermented Sausages.Microorganisms · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage,
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.