The DOI matches its Crossref record; 85 of the 85 references it cites were found in a registry or an index.
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
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Citations
Cites
Biogenic amines: their importance in foods.
Santos, M. H. S. (1996) · International Journal of Food Microbiology · doi:10.1016/0168-1605(95)00032-1 · Cited by 1,516
Probiotics: an overview of beneficial effects
Ouwehand, A. C., Salminen, S., & Isolauri, E. (2002) · Antonie van Leeuwenhoek · doi:10.1023/a:1020620607611 · Cited by 1,013
Occurrence and formation of biologically active amines in foods
ten Brink, B., Damink, C., Joosten, H. M. L. J., & Huis in 't Veld, J. H. J. (1990) · International Journal of Food Microbiology · doi:10.1016/0168-1605(90)90040-c · Cited by 924
Walter, J., Hertel, C., Tannock, G. W., Lis, C. M., Munro, K., & Hammes, W. P. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.6.2578-2585.2001 · Cited by 796
Improved screening procedure for biogenic amine production by lactic acid bacteria
Bover-Cid, S., & Holzapfel, W. H. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00152-x · Cited by 764
Biogenic amines in dry fermented sausages: a review
Suzzi, G., & Gardini, F. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00080-1 · Cited by 616
Antagonistic activities of lactic acid bacteria in food and feed fermentations
Lindgren, S. (1990) · FEMS Microbiology Letters · doi:10.1016/0378-1097(90)90703-s · Cited by 585
Probiotics : the scientific basis
Fuller, R. (1992) · Cited by 561
Susceptibility of Lactobacillus spp. to antimicrobial agents
Danielsen, M., & Wind, A. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00254-4 · Cited by 559
Changes in the Components of Dry-Fermented Sausages during Ripening
Ordóñez, J. A., Hierro, E. M., Bruna, J. M., & Hoz, L. D. L. (1999) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699991279204 · Cited by 501
Cited by
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
Bintsis, T., & Department of Agricultural Technology, T. O. W. M. (2018) · AIMS Microbiology · doi:10.3934/microbiol.2018.4.665 · Cited by 570
Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010) · Food Microbiology · doi:10.1016/j.fm.2008.06.008 · Cited by 485
Ramos, C. L., Thorsen, L., Schwan, R. F., & Jespersen, L. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.03.010 · Cited by 360
Metadata
- Authors
- Ammor, M. S., & Mayo, B.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2007-05
- Volume
- 76
- Issue
- 1
- Pages
- 138-146
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W1999496436
- Cited by
- 437
- References
- 85
- FWCI
- 14.42
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. https://app.cochat.ai/papers/10.1016/j.meatsci.2006.10.022
- The paper
- Ammor, M. S., & Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Science. https://doi.org/10.1016/j.meatsci.2006.10.022
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
