Development of a rapid colorimetric strip method for determination of volatile bases in mahi‐mahi and tuna

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

(2020) Pramod K. Prabhakar et al.   FOOD RESEARCH INTERNATIONAL

Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry

(2019) Jing Bai et al.   JOURNAL OF FOOD SCIENCE

Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography

(2019) Jing Bai et al.   Journal of Aquatic Food Product Technology

Fish pathogen bacteria: Adhesion, parameters influencing virulence and interaction with host cells

(2018) Said Ben Hamed et al.   FISH & SHELLFISH IMMUNOLOGY

Colorimetric Evaluation of Mahi-Mahi and Tuna for Biogenic Amines

(2017) Taylor Dole et al.   Journal of Aquatic Food Product Technology

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

(2016) Esmeray Kuley et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Origin of the Absorption Band of Bromophenol Blue in Acidic and Basic pH: Insight from a Combined Molecular Dynamics and TD-DFT/MM Study

(2016) M. Chattopadhyaya et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Histamine (Scombroid) Fish Poisoning: a Comprehensive Review

(2015) Charles Feng et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Conjugated Microporous Polymers with Rose Bengal Dye for Highly Efficient Heterogeneous Organo-Photocatalysis

(2013) Jia-Xing Jiang et al.   MACROMOLECULES

Survey of histamine levels in fresh fish and fish products collected in Puglia (Italy) by ELISA and HPLC with fluorimetric detection

(2012) Marilena Muscarella et al.   FOOD CONTROL

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

(2012) Sabrina Macé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

OPTICAL LIMITING BEHAVIOR OF BROMOPHENOL BLUE AND ITS DEPENDENCE ON pH

(2012) F. Z. HENARI et al.   JOURNAL OF NONLINEAR OPTICAL PHYSICS & MATERIALS

Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS

(2012) François Leduc et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biogenic Amines in Raw and Processed Seafood

(2012) Pierina Visciano et al.   Frontiers in Microbiology

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

(2011) François Leduc et al.   FOOD CHEMISTRY

Biogenic amines in commercial fish and fish products sold in southern China

(2011) Honglei Zhai et al.   FOOD CONTROL

Sorption specifics of volatile amines on thin films of acid-base indicators

(2011) T. A. Kuchmenko et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Optical properties and switching of a Rose Bengal derivative: A spectroscopic ellipsometry study

(2011) C. Åkerlind et al.   THIN SOLID FILMS

Chromogenic Sensing of Biogenic Amines Using a Chameleon Probe and the Red−Green−Blue Readout of Digital Camera Images

(2010) Mark-Steven Steiner et al.   ANALYTICAL CHEMISTRY

Scombroid poisoning: A review

(2010) James M. Hungerford   TOXICON

Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

(2009) Zhuomin Zhang et al.   ANALYTICA CHIMICA ACTA

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry

(2008) Silvia Soncin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE