About: M C Vidal-Carou

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

researcher

Attributes	Values
rdf:type	Item
description	researcher (en) araştırmacı (tr) дослідник (uk) эрдэмтэн (mn) изилдөөчү (ky) 研究者 (zh) onderzoeker (nl)
rdfs:label	M C Vidal-Carou (en) M C Vidal-Carou (es) M C Vidal-Carou (nl)
skos:prefLabel	M C Vidal-Carou (en) M C Vidal-Carou (es) M C Vidal-Carou (nl)
name	M C Vidal-Carou (en) M C Vidal-Carou (es) M C Vidal-Carou (nl)
Scopus author ID	wds:Q73193663-FBCA749C-C0F8-41EF-893E-4B5CB5EA5D51
Scopus author ID	7003578912
instance of	wds:Q73193663-56235516-81EF-45C8-8E6D-6650E00CC2D8
instance of	Homo sapiens
occupation	wds:Q73193663-737E2042-DD0E-4E13-B05E-BC8AB828E792
University of Barcelona authority ID	wds:Q73193663-1430E957-CB33-4789-95FC-322EE41ED03F
University of Barc...D (former scheme)	wds:Q73193663-1B60F626-4008-4208-809A-D402EE8A172F
VIAF ID	wds:Q73193663-361A8E44-4956-4367-8303-38C09DA19070
National Library of Spain ID	wds:Q73193663-6897B325-41BA-4300-BCBB-4157FEFB5B18
CANTIC ID	wds:Q73193663-3AAD5E3B-25D9-4B3F-9490-68DADED5DE8D
VIAF ID	http://viaf.org/viaf/86890721
National Library of Spain ID	http://datos.bne.es/resource/XX1151765
occupation	researcher
University of Barcelona authority ID	981058513049206706
University of Barc...D (former scheme)	a1000825
VIAF ID	86890721
National Library of Spain ID	XX1151765
CANTIC ID	981058513049206706
ORCID iD	wds:Q73193663-3062FCDE-C967-4966-93B6-C10781C65FDD
ORCID iD	https://orcid.org/0000-0002-7269-8626
ORCID iD	0000-0002-7269-8626
ResearcherID	wds:Q73193663-B9706B70-87B0-4FCB-9157-ACFA67141C89
ResearcherID	Y-6270-2018
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q73193663
is author of	Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Control of biogenic amines in fermented sausages: role of starter cultures. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius). Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market Determination of available lysine in infant milk formulae by high-performance liquid chromatography Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk. Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening. Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273 Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice. Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius). The intracellular metabolism of isoflavones in endothelial cells Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages Low serum diamine oxidase (DAO) activity levels in patients with migraine. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV Diamine oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial. Mixed starter cultures to control biogenic amine production in dry fermented sausages Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population. 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. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine. Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria Technological conditions influence aminogenesis during spontaneous sausage fermentation.
is author of	wds:Q86168439-69A9C996-C3C4-443E-BC89-384829249674 wds:Q44007106-C2C796B5-0C05-4FF7-909E-98B795E7B10E wds:Q63455278-03D7E666-CD75-42D5-BA64-D977990A5A49 wds:Q58748498-4823A198-DF9D-47E6-8947-344E46E1EC8D wds:Q63455449-72622ADD-7106-4C57-AF74-6A4A007DABA1 wds:Q85250575-BBBE5BA2-0A96-4AC2-B720-D235DBF1B8BB wds:Q40471289-3EF3C1B4-4550-400C-A0A5-0C7435F3B02C wds:Q43173239-E3C13DAF-5FD0-4BDE-9708-2D0D15268053 wds:Q50072265-C099643C-697B-43B2-858C-DC156DD8A6A8 wds:Q63454867-78BCC3CA-F8E7-415D-BEB6-FD8564A9C060 wds:Q84975256-7068BD82-47B6-4259-A952-984B0964C4C9 wds:Q43579183-1B21247A-E1E4-4B4A-9CD5-96AB7E750EF4 wds:Q44204961-B740AFE7-75E1-46AA-9CF3-26150A3A6299 wds:Q44309895-C98A8E1D-4F63-47B7-AA30-011F011B3F0E wds:Q42725222-0CB8F500-F364-441C-BB9C-05A74295A56E wds:Q41877351-3B00DD09-3AE7-47F3-A149-F1120ADCA32F wds:Q51748300-97EF3371-4453-4696-9B91-3D3BB7EA07DB wds:Q73193670-C75518D1-1C70-4D30-BD4A-DABCC95BDE16 wds:Q33231365-232C264D-90E8-4DFF-8CB8-5952F5D05FCE wds:Q63454969-4B312633-B2EA-4BC0-A8F4-FA3D8E899EE0 wds:Q73193665-166EC36E-5157-4E86-AC99-6F0DA4CD1B38

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