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A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
Bolivar, Araceli; Tarlak, Fatih; Correia Peres Costa, Jean Carlos; Cejudo-Gomez, Manuel; Bover-Cid, Sara; Zurera, Gonzalo; Perez-Rodriguez, Fernando
10.1016/j.foodres.2021.110545
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Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages
Luz Latorre-Moratalla, M; Bover-Cid, Sara; Bosch-Fuste, Joan; Teresa Veciana-Nogues, M; Carmen Vidal-Carou, M
10.1016/j.foodcont.2013.07.038
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Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability
Bover-Cid, S; Miguelez-Arrizado, MJ; Becker, B; Holzapfel, WH; Vidal-Carou, MC
10.1016/j.fm.2007.10.013
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Amino acid-decarboxylase activity in bacteria associated with Mediterranean hake spoilage
Baixas-Nogueras, S; Bover-Cid, S; Veciana-Nogues, MT; Vidal-Carou, MC
10.1007/s00217-003-0730-3
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Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
Bover-Cid, S; Hugas, M; Izquierdo-Pulido, M; Vidal-Carou, MC
10.1016/S0168-1605(00)00526-2
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Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies
Pons-Sanchez-Cascado, S; Bover-Cid, S; Veciana-Nogues, MT; Vidal-Carou, MC
10.1007/s00217-004-1095-y
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Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa
Hereu, A; Dalgaard, P; Garriga, M; Aymerich, T; Bover-Cid, S
10.1016/j.ijfoodmicro.2014.06.020
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Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut
Spicka, J; Kalac, P; Bover-Cid, S; Krizek, M
10.1007/s00217-002-0590-2
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Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure
Rubio, Raquel; Bover-Cid, Sara; Martin, Belen; Garriga, Margarita; Aymerich, Teresa
10.1016/j.fm.2012.09.012
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Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 degrees C
Aymerich, Teresa; Rodriguez, Maria; Garriga, Margarita; Bover-Cid, Sara
10.1016/j.fm.2019.04.011
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Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
Bover-Cid, S; Miguelez-Arrizado, J; Vidal-Carou, MC
10.1016/S0309-1740(01)00091-2
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Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius)
Baixas-Nogueras, S; Bover-Cid, S; Veciana-Nogues, MT; Marine-Font, A; Vidal-Carou, MC
10.4315/0362-028X-68.11.2433
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Biogenic amine production by Morganella morganii and Klebsiella oxytoca in tuna
Veciana-Nogues, MT; Bover-Cid, S; Marine-Font, A; Vidal-Carou, MC
10.1007/s00217-003-0860-7
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Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin
Miguelez-Arrizado, MJ; Bover-Cid, S; Latorre-Moratalla, ML; Vidal-Carou, MC
10.1002/jsfa.2385
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Biogenic amines in traditional fermented sausages produced in selected European countries
Latorre-Moratalla, ML; Veciana-Nogues, T; Bover-Cid, S; Garriga, M; Aymerich, T; Zanardi, E; Ianieri, A; Fraqueza, MJ; Patarata, L; Drosinos, EH;...
10.1016/j.foodchem.2007.08.046
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Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation
Bover-Cid, S; Iquierdo-Pulido, M; Marine-Font, A; Vidal-Carou, MC
10.1016/j.foodchem.2005.01.054
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Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management
Allende, A; Bover-Cid, S; Fernandez, PS
10.1016/j.cofs.2022.100839
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Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.1016/S0309-1740(00)00096-6
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Characterization of Staphylococeus xylosus and Staphylococcus carnosus isolated from Slovak meat products
Simonova, Monika; Strompfova, Viola; Marcinakova, Miroslava; Laukovda, Andrea; Vesterlund, Satu; Moratalla, Mariluz Latorre; Bover-Cid, Sara;...
10.1016/j.meatsci.2006.02.004
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Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice
Baixas-Nogueras, S; Bover-Cid, S; Veciana-Nogues, T; Vidal-Carou, MC
10.1021/jf025615p
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Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages
Bover-Cid, S; Hernandez-Jover, T; Miguelez-Arrizado, MJ; Vidal-Carou, MC
10.1007/s00217-003-0691-6
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Contribution of enterococci to the volatile profile of slightly-fermented sausages
Latorre-Moratalla, M L; Bosch-Fuste, J; Bover-Cid, S; Aymerich, T; Vidal-Carou, M C
10.1016/j.lwt.2010.06.033
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Control of biogenic amines in fermented sausages: role of starter cultures
Latorre-Moratalla, M L; Bover-Cid, Sara; Veciana-Nogues, M T; Vidal-Carou, M C
10.3389/fmicb.2012.00169
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Determination of available lysine in infant milk formulae by high-performance liquid chromatography
AlbalaHurtado, S; BoverCid, S; IzquierdoPulido, M; VecianaNogues, MT; VidalCarou, MC
10.1016/S0021-9673(97)00299-9
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Development of a Quality Index Method to evaluate freshness in Mediterranean hake (Merluccius merluccius)
Baixas-Nogueras, S; Bover-Cid, S; Veciana-Nogues, T; Nunes, ML; Vidal-Carou, MC
10.1111/j.1365-2621.2003.tb08289.x
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Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages
Latorre-Moratalla, M L; Bover-Cid, S; Talon, R; Aymerich, T; Garriga, M; Zanardi, E; Ianieri, A; Fraqueza, M J; Elias, M; Drosinos, E H; Laukova, A;...
10.4315/0362-028X-73.3.524
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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
Lebert, I; Leroy, S; Giammarinaro, P; Lebert, A; Chacornac, J P; Bover-Cid, S; Vidal-Carou, M C; Talon, R
10.1016/j.meatsci.2006.10.019
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Effect of Gutting on Microbial Loads, Sensory Properties, and Volatile and Biogenic Amine Contents of European Hake (Merluccius merluccius var. mediterraneus) Stored in Ice
Baixas-Nogueras, Sonia; Bover-Cid, Sara; Teresa Veciana-Nogues, M; Carmen Vidal-Carou, M
10.4315/0362-028X-72.8.1671
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Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.1016/S0168-1605(98)00170-6
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Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican
Komprda, T; Neznalova, J; Standara, S; Bover-Cid, S
10.1016/S0309-1740(01)00079-1
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Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.1016/S0168-1605(00)00525-0
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Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.4315/0362-028X-64.3.367
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Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing
Baixas-Nogueras, Sonia; Bover-Cid, Sara; Veciana-Nogues, M Teresa; Vidal-Carou, M Carmen
10.1007/s00217-006-0538-z
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Evaluation of Alternative Methods of Tunnel Composting (submitted by the European Composting Network)
Koutsoumanis, Konstantinos; Allende, Ana; Bolton, Declan Joseph; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman,...
10.2903/j.efsa.2020.6226
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Evaluation of an alternative method for production of biodiesel from processed fats derived from Category 1, 2 and 3 animal by-products (submitted by College Proteins)
Koutsoumanis, Konstantinos; Allende, Ana; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman, Lieve;...
10.2903/j.efsa.2020.6089
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Evaluation of public and animal health risks in case of a delayed post-mortem inspection in ungulates
Koutsoumanis, Konstantinos; Allende, Ana; Alvarez-Ordonez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare,...
10.2903/j.efsa.2020.6307
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Evaluation of the application for new alternative biodiesel production process for rendered fat including Category 1 animal by-products (BDI-RepCat (R) process, AT)
Koutsoumanis, Konstantinos; Allende, Ana; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman, Lieve;...
10.2903/j.efsa.2021.6511
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Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep
Lambre, C; Baviera, JMB; Bolognesi, C; Chesson, A; Cocconcelli, PS; Crebelli, R; Gott, DM; Grob, K; Lampi, E; Riviere, G; Steffensen, IL; Tlustos, C;...
10.2903/j.efsa.2022.7265
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Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
Silano, Vittorio; Baviera, Jose Manuel Barat; Bolognesi, Claudia; Bruschweiler, Beat Johannes; Chesson, Andrew; Cocconcelli, Pier Sandro; Crebelli,...
10.2903/j.efsa.2018.5482
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Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages
Bover-Cid, S; Miguelez-Arrizado, MJ; Moratalla, LLL; Carou, MCV
10.1016/j.meatsci.2005.06.003
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Guidance on date marking and related food information: part 1 (date marking)
Koutsoumanis, Konstantinos; Allende, Ana; Alvarez-Ordonez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare,...
10.2903/j.efsa.2020.6306
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Guidance on date marking and related food information: part 2 (food information)
Koutsoumanis, Konstantinos; Allende, Ana; Alvarez-Ordonez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare,...
10.2903/j.efsa.2021.6510
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Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
Koutsoumanis, Kostas; Allende, Ana; Alvarez-Ordonez, Avelino; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; Herman, Lieve; Hilbert, Friederike;...
10.2903/j.efsa.2018.5432
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High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes
Hereu, Anna; Bover-Cid, Sara; Garriga, Margarita; Aymerich, Teresa
10.1016/j.ijfoodmicro.2011.02.027
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High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters
Belletti, N; Garriga, M; Aymerich, T; Bover-Cid, S
10.1016/j.ifset.2013.01.006
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Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceae and Pseudomonadaceae Isolated from Spinach
Lavizzari, T; Breccia, M; Bover-Cid, S; Vidal-Carou, M C; Veciana-Nogues, M T
10.4315/0362-028X-73.2.385
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Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography
Lavizzari, Tommaso; Veciana-Nogues, Maria Teresa; Bover-Cid, Sara; Marine-Font, Abel; Vidal-Carou, Maria Cannen
10.1016/j.chroma.2006.06.090
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Improved screening procedure for biogenic amine production by lactic acid bacteria
Bover-Cid, S; Holzapfel, WH
10.1016/S0168-1605(99)00152-X
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Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers
Koutsoumanis, K; Allende, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R; Nauta, M; Peixe, L;...
10.2903/j.efsa.2021.6932
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Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
Belletti, N; Garriga, M; Aymerich, T; Bover-Cid, S
10.1016/j.fm.2013.03.001
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Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.4315/0362-028X-63.11.1544
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Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273
Latorre-Moratalla, M L; Bover-Cid, S; Bosch-Fuste, J; Vidal-Carou, M C
10.1016/j.fm.2011.08.004
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Introductory note
Gullo, Maria; Fleet, Graham H.; Bover-Cid, Sara;
10.1016/j.ijfoodmicro.2008.02.005
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Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages
Vidal-Carou, MC; Lahoz-Portoles, F; Bover-Cid, S; Marine-Font, A
10.1016/S0021-9673(03)00610-1
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 10: Quinolones: flumequine and oxolinic acid
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6862
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 11: Sulfonamides
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6863
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 12: Tetracyclines: tetracycline, chlortetracycline, oxytetracycline, and doxycycline
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6864
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 13: Diaminopyrimidines: trimethoprim
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6865
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 1: Methodology, general data gaps and uncertainties
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6852
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 2: Aminoglycosides/aminocyclitols: apramycin, paromomycin, neomycin and spectinomycin
Allende, A; Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F;...
10.2903/j.efsa.2021.6853
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 3: Amprolium
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6854
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 4: beta-Lactams: amoxicillin and penicillin V
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6855
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 5: Lincosamides: lincomycin
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6856
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 6: Macrolides: tilmicosin, tylosin and tylvalosin
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6858
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 7: Amphenicols: florfenicol and thiamphenicol
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6859
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 8: Pleuromutilins: tiamulin and valnemulin
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6860
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Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 9: Polymyxins: colistin
Koutsoumanis, K; Allende, A; Alvarez-Ordonez, A; Bolton, D; Bover-Cid, S; Chemaly, M; Davies, R; De Cesare, A; Herman, L; Hilbert, F; Lindqvist, R;...
10.2903/j.efsa.2021.6861
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Microbiologia predittiva e valutazione del rischio microbiologico nel settore alimentari
BOVER CID, SARA
10.1007/978-88-470-5355-7_11
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Mixed starter cultures to control biogenic amine production in dry fermented sausages
Bover-Cid, S; Izquierdo-Pulido, M; Vidal-Carou, MC
10.4315/0362-028X-63.11.1556
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MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants
Martin, Belen; Bover-Cid, Sara; Aymerich, Teresa
10.1016/j.foodres.2017.12.052
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Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches
Gardini, Fausto; Bover-Cid, Sara; Tofalo, Rosanna; Belletti, Nicoletta; Gatto, Veronica; Suzzi, Giovanna; Torriani, Sandra
10.1128/AEM.02267-07
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Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products
Hereu, A; Dalgaard, P; Garriga, M; Aymerich, T; Bover-Cid, S
10.1016/j.ifset.2012.07.005
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Modeling the protective effect of a(w) and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
Bover-Cid, S; Belletti, N; Aymerich, T; Garriga, M
10.1016/j.foodres.2015.05.052
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Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing
Bover-Cid, S; Belletti, N; Aymerich, T; Garriga, M
10.1016/j.meatsci.2016.09.014
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Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
Peres Costa, Jean Carlos Correia; Bover-Cid, Sara; Bolivar, Araceli; Zurera, Gonzalo; Perez-Rodriguez, Fernando
10.1016/j.ijfoodmicro.2019.03.002
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Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages
Martin, B; Garriga, M; Hugas, M; Bover-Cid, S; Veciana-Nogues, MT; Aymerich, T
10.1016/j.ijfoodmicro.2005.08.024
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Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
den Besten HMW; Amézquita A; Bover-Cid S; Dagnas S; Ellouze M; Guillou S; Nychas G; O'Mahony C; Pérez-Rodriguez F; Membré J-M
10.1016/j.ijfoodmicro.2017.10.006
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Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Boukid, Fatma; Rosell, Cristina M; Rosene, Sara; Bover-Cid, Sara; Castellari, Massimo
10.1080/10408398.2021.1901649
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Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigerator
Lavizzari, Tommaso; Veciana-Nogues, Maria Teresa; Weingart, Oliver; Bover-Cid, Sara; Marine-Font, Abel; Vidal-Carou, Maria Carmen
10.1021/jf071307l
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Pathogenicity assessment of Shiga toxin-producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC
Koutsoumanis, Kostas; Allende, Ana; Alvarez-Ordonez, Avelino; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman,...
10.2903/j.efsa.2020.5967
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Potential BSE risk posed by the use of ruminant collagen and gelatine in feed for non-ruminant farmed animals
Koutsoumanis, Konstantinos; Allende, Ana; Bolton, Declan Joseph; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; Herman,...
10.2903/j.efsa.2020.6267
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Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages
Rubio, R; Aymerich, T; Bover-Cid, S; Guardia, MD; Arnau, J; Garriga, M
10.1016/j.lwt.2013.05.014
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Public health risks associated with food-borne parasites
Koutsoumanis, Kostas; Allende, Ana; Alvarez-Ordonez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare,...
10.2903/j.efsa.2018.5495
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Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
Bolivar, Araceli; Peres Costa, Jean Carlos Correia; Posada-Izquierdo, Guiomar D; Bover-Cid, Sara; Zurera, Gonzalo; Perez-Rodriguez, Fernando
10.1016/j.fm.2020.103649
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Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods
Torriani, Sandra; Gatto, Veronica; Sembeni, Silvia; Tofalo, Rosanna; Suzzi, Giovanna; Belletti, Nicoletta; Gardini, Fausto; Bover-Cid, Sara
10.4315/0362-028X-71.1.93
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Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
Bover-Cid, S; Hugas, M; Izquierdo-Pulido, M; Vidal-Carou, MC
10.4315/0362-028X-63.2.237
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Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
Bover-Cid, S; Torriani, S; Gatto, V; Tofalo, R; Suzzi, G; Belletti, N; Gardini, F
10.1111/j.1365-2672.2008.04108.x
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Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham
Bover-Cid, S; Belletti, N; Garriga, M; Aymerich, T
10.1016/j.foodres.2011.05.004
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Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain
Koutsoumanis, Konstantinos; Allende, Ana; Alvarez-Ordonez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare,...
10.2903/j.efsa.2021.6651
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Safe food for infants: An EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains
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10.1111/j.1365-2672.2005.02772.x
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Salmonella control in poultry flocks and its public health impact
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Scientific Opinion on risk based control of biogenic amine formation in fermented foods
BOVER CID, SARA
10.2903/j.efsa.2011.2393
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Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019)
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10.2903/j.efsa.2020.5966
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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing
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10.1016/j.lwt.2009.06.018
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Suitability of volatile amines as freshness indexes for iced Mediterranean hake
Baixas-Nogueras, S; Bover-Cid, S; Veciana-Nogues, MT; Vidal-Carou, MC
10.1111/j.1365-2621.2003.tb12299.x
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Technological conditions influence aminogenesis during spontaneous sausage fermentation
Latorre-Moratalla, M L; Bover-Cid, S; Vidal-Carou, M C
10.1016/j.meatsci.2010.03.002
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The efficacy and safety of high-pressure processing of food
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10.2903/j.efsa.2022.7128
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The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing
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10.2903/j.efsa.2020.6092
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The use of the so-called 'superchilling' technique for the transport of fresh fishery products
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10.2903/j.efsa.2021.6378
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The use of the so-called 'tubs' for transporting and storing fresh fishery products
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10.2903/j.efsa.2020.6091
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Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria
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10.1016/j.chroma.2009.02.045
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Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius)
Baixas-Nogueras, S; Bover-Cid, S; Vidal-Carou, MC; Veciana-Nogues, MT; Marine-Font, A
10.1021/jf000649n
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Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
Latorre-Moratalla, M L; Comas-Baste, O; Bover-Cid, S; Vidal-Carou, M C
10.1016/j.fct.2016.11.011
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Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation
Lund, Peter A; De Biase, Daniela; Liran, Oded; Scheler, Ott; Mira, Nuno Pereira; Cetecioglu, Zeynep; Fernandez, Estefania Noriega; Bover-Cid, Sara;...
10.3389/fmicb.2020.556140
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Update and review of control options for Campylobacter in broilers at primary production
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10.2903/j.efsa.2020.6090
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019
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10.2903/j.efsa.2019.5753
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 11: suitability of taxonomic units notified to EFSA until September 2019
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10.2903/j.efsa.2020.5965
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020
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10.2903/j.efsa.2020.6174
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020
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10.2903/j.efsa.2021.6377
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 14: suitability of taxonomic units notified to EFSA until March 2021
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10.2903/j.efsa.2021.6689
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021
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10.2903/j.efsa.2022.7045
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Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018
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10.2903/j.efsa.2019.5555
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Update of the list of QPS-recommended microbiological agents intentionally added to food or feed as notified to EFSA 16: suitability of taxonomic units notified to EFSA until March 2022
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10.2903/j.efsa.2022.7408
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Update on chronic wasting disease (CWD) III
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10.2903/j.efsa.2019.5863
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Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice
Pons-Sanchez-Cascado, S; Veciana-Nogues, MT; Bover-Cid, S; Marine-Font, A; Vidal-Carou, MC
10.1002/jsfa.2398
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Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food
Latorre-Moratalla, M L; Bosch-Fuste, J; Lavizzari, T; Bover-Cid, S; Veciana-Nogues, M T; Vidal-Carou, M C
10.1016/j.chroma.2009.08.072
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Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)
Pons-Sanchez-Cascado, S; Veciana-Nogues, MT; Bover-Cid, S; Marine-Font, A; Vidal-Carou, MC
10.4315/0362-028X-68.8.1683
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Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature
Baixas-Nogueras, S; Bover-Cid, S; Vidal-Carou, MC; Veciana-Nogues, MT
10.1111/j.1365-2621.2001.tb15586.x
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Whole genome sequencing and metagenomics for outbreak investigation, source attribution and risk assessment of food-borne microorganisms
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10.2903/j.efsa.2019.5898
