Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products

Volatile N-nitrosamines in processed meat products and salami from Turkey

(2021) Sena Özbay et al.   Food Additives & Contaminants Part B-Surveillance

Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk

(2019) Ljilja Torović et al.   Food Additives & Contaminants Part B-Surveillance

Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion

(2018) Hyeong Sang Kim et al.   FOOD CHEMISTRY

Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish

(2018) E Liao et al.   FOOD CHEMISTRY

Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry

(2017) Yuesheng Qiu et al.   FOOD CHEMISTRY

Lactic acid bacteria directly degrade N -nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

(2017) Sang-Hyun Kim et al.   FOOD CONTROL

N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake

(2017) Fangda Sun et al.   FOOD CONTROL

Nitrite in processed meat products in Khartoum, Sudan and dietary intake

(2016) Aziza Hussein Bakheit Adam et al.   Food Additives & Contaminants Part B-Surveillance

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Simultaneous Determination of Nitrate and Nitrite in Fish Products with Improved Sensitivity by Sample Stacking-Capillary Electrophoresis

(2015) Zeynep Kalaycıoğlu et al.   Food Analytical Methods

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

The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

(2015) Luyun Cai et al.   FOOD CONTROL

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

(2015) Yongli Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage

(2014) Yuemei Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce

(2013) Wei Jiang et al.   Food Additives & Contaminants Part B-Surveillance

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

(2013) Eveline De Mey et al.   MEAT SCIENCE

Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring

(2012) Marco Iammarino et al.   FOOD CHEMISTRY

Nitrite level of pickled vegetables in Northeast China

(2012) Jun Cai Hou et al.   FOOD CONTROL

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

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

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

(2011) Jae Young Kim et al.   FOOD CHEMISTRY

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

(2011) Honglei Zhai et al.   FOOD CONTROL

Capillary isotachophoresis as rapid method for determination of orthophosphates, pyrophosphates, tripolyphosphates and nitrites in food samples

(2011) Aneta Jastrzębska   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

(2010) G. Drabik-Markiewicz et al.   FOOD CHEMISTRY

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

(2009) G. Drabik-Markiewicz 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

Application of hazard analysis critical control points (HACCP) system to vacuum-packed sauced pork in Chinese food corporations

(2009) Di Wang et al.   FOOD CONTROL

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

(2008) G. Drabik-Markiewicz et al.   MEAT SCIENCE

Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

(2007) Siriporn Riebroy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY