Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce

A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

(2018) Wei Jiang et al.   FOOD CHEMISTRY

Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC

(2018) Li Jia et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer

(2017) Begoña Redruello et al.   FOOD CHEMISTRY

Mutagenic products are promoted in the nitrosation of tyramine

(2017) Mario González-Jiménez et al.   FOOD CHEMISTRY

The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture

(2017) Beatriz del Rio et al.   FOOD CHEMISTRY

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

(2017) Brenda de Nazaré do Carmo Brito et al.   FOOD CHEMISTRY

Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce

(2017) Hao Dong et al.   FOOD CHEMISTRY

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

(2017) Pannarat Singracha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

(2017) José Manuel Lorenzo et al.   Current Opinion in Food Science

Recent trends in the determination of biogenic amines in fermented beverages – A review

(2016) José Luis Ordóñez et al.   ANALYTICA CHIMICA ACTA

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

(2016) Noreddine Benkerroum   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Occurrence of biogenic amines in beers from Chilean market

(2016) Javier Pradenas et al.   FOOD CONTROL

Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples

(2016) Shruti Shukla et al.   FOOD SCIENCE AND BIOTECHNOLOGY

High-sensitivity detection of biogenic amines with multiple reaction monitoring in fish based on benzoyl chloride derivatization

(2016) Yanqing Fu et al.   JOURNAL OF CHROMATOGRAPHY A

Salting-out assisted liquid–liquid extraction for the determination of biogenic amines in fruit juices and alcoholic beverages after derivatization with 1-naphthylisothiocyanate and high performance liquid chromatography

(2015) Archana Jain et al.   JOURNAL OF CHROMATOGRAPHY A

Micro-scale strategy to detect spermine and spermidine by MALDI–TOF MS in foods and identification of apoptosis-related proteins by nano-flow UPLC–MS/MS after treatment with spermine and spermidine

(2015) Huai-Hsin Su et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Dopamine and serotonin regulate tumor behavior by affecting angiogenesis

(2014) Marloes A.M. Peters et al.   DRUG RESISTANCE UPDATES

Effect of salt-tolerant yeast ofCandida versatilisandZygosaccharomyces rouxiion the production of biogenic amines during soy sauce fermentation

(2013) Wei Qi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive amines in soy sauce: Validation of method, occurrence and potential health effects

(2012) Letícia Rocha Guidi et al.   FOOD CHEMISTRY

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

(2012) Chia-Li Wei et al.   FOOD MICROBIOLOGY

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

(2010) M. Coton et al.   FOOD MICROBIOLOGY