Acinetobacter as a potentially important producer of urocanic acid in chub mackerel, a histidine metabolite of emerging health concern

Acinetobacter dijkshoorniae is a later heterotypic synonym of Acinetobacter lactucae

(2018) Christopher A. Dunlap et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Development of an analytical method for urocanic acid isomers in fish based on reactive extraction cleanup and chaotropic chromatography techniques

(2018) Jian-Jun Zhong et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

MEGA7: Molecular Evolutionary Genetics Analysis Version 7.0 for Bigger Datasets

(2016) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

(2015) M.A. Ezzat et al.   FOOD CHEMISTRY

Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry

(2015) Daniela Daniel et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products

(2015) Davood Zare et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination oftrans- andcis-Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures

(2015) Davood Zare et al.   JOURNAL OF FOOD SCIENCE

A survey on bacteria isolated as hydrogen sulfide-producers from marine fish

(2013) Annalisa Serio et al.   FOOD CONTROL

Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

(2012) Davood Zare et al.   FOOD CHEMISTRY

Development and validation of an ion-pair chromatographic method for simultaneous determination of trans- and cis-urocanic acid in fish samples

(2012) Davood Zare et al.   JOURNAL OF CHROMATOGRAPHY A

Microbial Activity Inhibition in Chilled Mackerel (Scomber Scombrus) by Employment of an Organic Acid-Icing System

(2012) Minia Sanjuás-Rey et al.   JOURNAL OF FOOD SCIENCE

Regulation of the Histidine Utilization (Hut) System in Bacteria

(2012) R. A. Bender   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Simultaneous Quantification of Eight Biogenic Amine Compounds in Tuna by Matrix Solid-Phase Dispersion followed by HPLC–Orbitrap Mass Spectrometry

(2011) Randy L. Self et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scombroid poisoning: A review

(2010) James M. Hungerford   TOXICON

Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

(2008) Jae-Hyung Mah et al.   FOOD CHEMISTRY