A narrative review on biogenic amines in fermented fish and meat products
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
A narrative review on biogenic amines in fermented fish and meat products
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-08-06
DOI
10.1007/s13197-020-04686-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham
- (2019) Pannita Santiyanont et al. FOOD RESEARCH INTERNATIONAL
- Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation
- (2019) Kyung Hyun Kim et al. FOOD MICROBIOLOGY
- Microbiological hazards and potential of spontaneously fermented game meat sausages: A focus on lactic acid bacteria diversity
- (2018) Ana Zgomba Maksimovic et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS
- (2018) Luciano Molognoni et al. TALANTA
- Chemosensors for biogenic amines and biothiols
- (2018) Navneet Kaur et al. Journal of Materials Chemistry B
- Effect of storage temperature on the quality of dry fermented sausage Poličan
- (2018) J. Kameník et al. CZECH JOURNAL OF FOOD SCIENCES
- Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection
- (2018) Mami Ishimaru et al. Food Analytical Methods
- The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
- (2018) Karolina M. Wójciak et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish
- (2018) E Liao et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish
- (2018) Yanshun Xu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
- (2018) Federica Pasini et al. Nutrients
- Fluorescent Sensing Probe for the Sensitive Detection of Histamine Based on Molecular Imprinting Ionic Liquid-Modified Quantum Dots
- (2017) Qing-Hua Wang et al. Food Analytical Methods
- Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
- (2017) M.L. Latorre-Moratalla et al. FOOD AND CHEMICAL TOXICOLOGY
- The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages
- (2017) Elena Bartkiene et al. FOOD CONTROL
- Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements
- (2017) Susana P. Alves et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Organic Nanoparticles for Visual Detection of Spermidine and Spermine in Vapors and Aqueous Phase
- (2017) Shweta Chopra et al. ACS Sustainable Chemistry & Engineering
- 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
- Aggregation-Induced FRET via Polymer–Surfactant Complexation: A New Strategy for the Detection of Spermine
- (2016) Akhtar Hussain Malik et al. ANALYTICAL CHEMISTRY
- Cell Surface-Anchored Fluorescent Probe Capable of Real-Time Imaging of Single Mast Cell Degranulation Based on Histamine-Induced Coordination Displacement
- (2016) Yuji Oshikawa et al. ANALYTICAL CHEMISTRY
- A novel self-assembled platform for the ratiometric fluorescence detection of spermine
- (2016) Jia Tu et al. CHEMICAL COMMUNICATIONS
- Analyte-directed formation of emissive excimers for the selective detection of polyamines
- (2016) Tae-Il Kim et al. CHEMICAL COMMUNICATIONS
- Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
- (2016) Duangporn Kantachote et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents
- (2016) Erika Mozuriene et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
- (2016) Rubén Domínguez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages
- (2016) Hoa Van Ba et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A Biginelli-based organic nanoprobe for simultaneous estimation of tyramine and 1,2-diaminopropane: application in real samples
- (2016) Gaganpreet Kaur et al. NEW JOURNAL OF CHEMISTRY
- Technological Factors Affecting Biogenic Amine Content in Foods: A Review
- (2016) Fausto Gardini et al. Frontiers in Microbiology
- A novel, colorimetric method for biogenic amine detection based on arylalkylamine N-acetyltransferase
- (2015) Pei-Qiang Leng et al. CHEMICAL COMMUNICATIONS
- 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
- Fast determination of biogenic amines in beverages by a core–shell particle column
- (2015) Raffaella Preti et al. FOOD CHEMISTRY
- Selective chemosensing of spermidine based on fluorescent organic nanoparticles in aqueous media via a Fe3+ displacement assay
- (2015) Shweta Chopra et al. NEW JOURNAL OF CHEMISTRY
- Estimation of biogenic amines and biothiols by metal complex of fluorescent organic nanoparticles acting as single receptor multi-analyte sensor in aqueous medium
- (2015) Shweta Chopra et al. SENSORS AND ACTUATORS B-CHEMICAL
- Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination
- (2015) Luyun Cai et al. Frontiers in Microbiology
- The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains
- (2015) Eleonora Bargossi et al. Frontiers in Microbiology
- Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci
- (2014) Giulia Tabanelli et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
- (2014) Miguel A. Alvarez et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Design and syntheses of novel fluorescent organosilicon-based chemosensors through click silylation: detection of biogenic amines
- (2014) Gurjaspreet Singh et al. RSC Advances
- Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce
- (2013) Wei Jiang et al. Food Additives & Contaminants Part B-Surveillance
- Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures
- (2013) Xuefeng Zeng et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Construction of a Bifunctional Enzyme Fusion for the Combined Determination of Biogenic Amines in Foods
- (2013) Jae-Ick Lee et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages
- (2013) Giulia Tabanelli et al. MEAT SCIENCE
- Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere
- (2013) Roberto González-Tenorio et al. MEAT SCIENCE
- Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats
- (2013) Mohamed A. Rabie et al. MEAT SCIENCE
- Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey
- (2012) Sevim Köse et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia
- (2012) Predrag Ikonić et al. FOOD CONTROL
- Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods by LC-MS/MS
- (2012) Christine M. Mayr et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60
- (2012) Giulia Tabanelli et al. JOURNAL OF FOOD SCIENCE
- HPCL determination of histamine, tyramine and amino acids in shrimp by-products
- (2012) Carolina Bueno-Solano et al. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
- Fluorometric Sensing of Biogenic Amines with Aggregation-Induced Emission-Active Tetraphenylethenes
- (2011) Mitsutaka Nakamura et al. CHEMISTRY-A EUROPEAN JOURNAL
- The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets
- (2011) Esmeray Kuley et al. FOOD CHEMISTRY
- Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273
- (2011) M.L. Latorre-Moratalla et al. FOOD MICROBIOLOGY
- Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage
- (2011) Livia Simon-Sarkadi et al. FOOD RESEARCH INTERNATIONAL
- Analysis of biogenic amines in fermented fish products consumed in Korea
- (2011) Jin Seok Moon et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography
- (2011) MOHAMED A. RABIE et al. JOURNAL OF FOOD PROTECTION
- Selective fluorescence detection of histamine based on ligand exchange mechanism and its application to biomonitoring
- (2010) Daisuke Seto et al. ANALYTICAL BIOCHEMISTRY
- An amphiphilic fluorescent probe for the visualization of histamine in living cells
- (2010) Daisuke Seto et al. BIOORGANIC & MEDICINAL CHEMISTRY LETTERS
- Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage
- (2010) Mohamed A. Rabie et al. Innovative Food Science & Emerging Technologies
- Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
- (2010) Muhammad Zukhrufuz Zaman et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi
- (2010) Liu Zhong-Yi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage
- (2010) Bülent Ergönül et al. Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite
- (2010) Şükrü Kurt et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Technological conditions influence aminogenesis during spontaneous sausage fermentation
- (2010) M.L. Latorre-Moratalla et al. MEAT SCIENCE
- Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
- (2009) S. Bover-Cid et al. JOURNAL OF APPLIED MICROBIOLOGY
- Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures
- (2009) Zhong-Yi Liu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now