Determination of Biogenic Amines in Sichuan-Style Spontaneously Fermented Sausages

Histamine Levels in Fish from Markets in Lima, Perú

(2016) VICTOR E. GONZAGA et al.   JOURNAL OF FOOD PROTECTION

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

(2015) Xuewu Guo et al.   FOOD CHEMISTRY

Fast determination of biogenic amines in beverages by a core–shell particle column

(2015) Raffaella Preti et al.   FOOD CHEMISTRY

Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

(2015) Dong An et al.   FOOD CHEMISTRY

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

(2015) Shiling Lu et al.   FOOD CONTROL

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

Free amino acids and biogenic amines in Alicante Monastrell wines

(2012) Marina Patricia Arrieta et al.   FOOD CHEMISTRY

Levels of biogenic amines in retail market fermented meat products

(2012) Ekaterini J. Papavergou et al.   FOOD CHEMISTRY

Monitoring the contents of biogenic amines in sufu by HPLC with SPE and pre-column derivatization

(2011) Tao Tang et al.   FOOD CONTROL

Preliminary evaluation of biogenic amines content in Chilean young varietal wines by HPLC

(2011) Angela Pineda et al.   FOOD CONTROL

A novel dispersive liquid–liquid microextraction (DLLME) gas chromatography-mass spectrometry (GC–MS) method for the determination of eighteen biogenic amines in beer

(2011) C. Almeida et al.   FOOD CONTROL

Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages

(2010) S. Guerrini et al.   Italian Journal of Animal Science

Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages

(2010) Shiling Lu et al.   JOURNAL OF FOOD SCIENCE

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

(2009) Min-Ki Kim et al.   FOOD CHEMISTRY

Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

(2009) T. Komprda et al.   MEAT SCIENCE

Direct production of cadaverine from soluble starch using Corynebacterium glutamicum coexpressing α-amylase and lysine decarboxylase

(2008) Toshihiro Tateno et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Combined Use of Starter Cultures and Preservatives To Control Production of Biogenic Amines and Improve Sensorial Profile in Low-Acid Salami

(2008) Fabio Coloretti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biogenic amines in traditional fermented sausages produced in selected European countries

(2007) M.L. Latorre-Moratalla et al.   FOOD CHEMISTRY

Determination of biogenic amines in sucuk

(2007) Hüseyin Gençcelep et al.   FOOD CONTROL

Tyramine production in Dutch-type semi-hard cheese from two different producers

(2007) T. Komprda et al.   FOOD MICROBIOLOGY