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

Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures

(2014) Shruti Shukla et al.   FOOD CONTROL

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

(2012) Letícia Rocha Guidi et al.   FOOD CHEMISTRY

Food safety issues in industrialization of traditional Korean foods

(2011) Ggot-Im Lee et al.   FOOD CONTROL

The monoamine neurotransmitter disorders: an expanding range of neurological syndromes

(2011) Manju A Kurian et al.   LANCET NEUROLOGY

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

(2010) Muhammad Zukhrufuz Zaman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and distribution of Bacillus species in doenjang by whole-cell protein patterns and 16S rRNA gene sequence analysis

(2010) Tae-Woon Kim   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Meat products and consumption culture in the East

(2010) Ki-Chang Nam et al.   MEAT SCIENCE

Anti-hydrogen peroxide activity of fish and soy sauce

(2008) H. Aoshima et al.   FOOD CHEMISTRY

Biogenic amines in Chinese soy sauce

(2008) Lu Yongmei et al.   FOOD CONTROL