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M. Carmen Vidal-Carou

M. Carmen Vidal-Carou

D-Index & Metrics

Biology and Biochemistry

D-Index
55
Citations
8100
World Ranking
15298
National Ranking
329

Overview

M. Carmen Vidal-Carou is affiliated with the University of Barcelona in Spain. Their research primarily focuses on biochemical and molecular aspects of nutrition, with a significant emphasis on polyamine metabolism and the role of amino acid enzymes.

Their scholarly output includes contributions to the fields of Biochemistry, Genetics and Molecular Biology, particularly within the subfields of Molecular Biology, Biochemistry, Immunology, Food Science, and Nutrition and Dietetics. Their work addresses diverse scientific topics, such as polyamine metabolism and applications, amino acid enzymes and metabolism, mast cells and histamine, agriculture sustainability and environmental impact, breastfeeding practices and influences, food waste reduction and sustainability, and environmental education and sustainability.

Frequent publication venues for their work are:

  • Nutrients (6 publications)
  • Frontiers in Nutrition (6 publications)
  • Foods (5 publications)
  • LWT (1 publication)
  • Applied Food Research (1 publication)

Among recent papers authored or co-authored by Vidal-Carou, notable works include:

  • Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues, 2023, Nutrients
  • Intestinal Dysbiosis in Patients with Histamine Intolerance, 2022, Nutrients
  • Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content?, 2021, Nutrients
  • Occurrence of Polyamines in Foods and the Influence of Cooking Processes, 2021, Foods
  • The Rate of Histamine Degradation by Diamine Oxidase Is Compromised by Other Biogenic Amines, 2022, Frontiers in Nutrition

Vidal-Carou has collaborated extensively with several researchers, including:

  • Oriol Comas-Basté
  • M. Luz Latorre-Moratalla
  • M. Teresa Veciana-Nogués
  • Sònia Sánchez-Pérez
  • Judit Costa-Catala

Best Publications

  • Biogenic amine and polyamine contents in meat and meat products

    T. Hernandez-Jover;M. Izquierdo-Pulido;M.T. Veciana-Nogues;A. Marine-Font

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

    Sara Bover-Cid;Marta Hugas;Maria Izquierdo-Pulido;M.Carmen Vidal-Carou

  • Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products

    T. Hernandez-Jover;M. Izquierdo-Pulido;M.T. Veciana-Nogues;M.C. Vidal-Carou

  • Biogenic amines in traditional fermented sausages produced in selected European countries

    M.L. Latorre-Moratalla;T. Veciana-Nogués;S. Bover-Cid;M. Garriga

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

    T. Aymerich;B. Martín;M. Garriga;M.C. Vidal-Carou

  • Polyamines in Food

    Nelly C. Muñoz-Esparza;M. Luz Latorre-Moratalla;Oriol Comas-Basté;Natalia Toro-Funes

  • Distribution of Biogenic Amines and Polyamines in Cheese

    S. Novella-Rodríguez;M.T. Veciana-Nogués;M. Izquierdo-Pulido;M.C. Vidal-Carou

  • Biogenic amine sources in cooked cured shoulder pork.

    T. Hernandez-Jover;M. Izquierdo-Pulido;M.T. Veciana-Nogues;M.C. Vidal-Carou

  • Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.

    Sara Bover-Cid;Maria Izquierdo-Pulido;M Carmen Vidal-Carou

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

    Sara Bover-Cid;Marı́a Izquierdo-Pulido;M.Carmen Vidal-Carou

  • Relationship between biogenic amine contents and the size of dry fermented sausages.

    S Bover-Cid;S Schoppen;M Izquierdo-Pulido;M.C Vidal-Carou

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

    Sara Bover-Cid;Maria Izquierdo-Pulido;M. Carmen Vidal-Carou

  • Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.

    Sonia Novella-Rodríguez;M Teresa Veciana-Nogués;Artur X Roig-Sagués;Antonio J Trujillo-Mesa

  • Determination of ATP related compounds in fresh and canned tuna fish by HPLC

    M.T. Veciana-Nogues;M. Izquierdo-Pulido;M.C. Vidal-Carou

  • Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production.

    Teresa Hernández-Jover;Maria Izquierdo-Pulido;M. Teresa Veciana-Nogués;Abel Mariné-Font

  • Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.

    Sara Bover-Cid;Maria Izquierdo-Pulido;M.Carmen Vidal-Carou

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

    Sara Bover-Cid;Maria Izquierdo-Pulido;M. Carmen Vidal-Carou

  • Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

    M.L. Latorre-Moratalla;S. Bover-Cid;R. Talon;M. Garriga

  • Determination of free and total furfural compounds in infant milk formulas by high-performance liquid chromatography

    S. Albala-Hurtado;M. T. Veciana-Nogues;M. Izquierdo-Pulido;M. C. Vidal-Carou

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

    M.Carmen Vidal-Carou;Fedra Lahoz-Portolés;Sara Bover-Cid;Abel Mariné-Font

Frequent Co-Authors

Wilhelm H. Holzapfel
Wilhelm H. Holzapfel Handong Global University
Jeremy P. E. Spencer
Jeremy P. E. Spencer University of Reading

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