Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

New insights into the impacts of huangjiu compontents on intoxication

(2020) Hailong Sun et al.   FOOD CHEMISTRY

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

(2019) Tianjiao Niu et al.   Foods

Bioconversion of yellow wine wastes into microbial protein via mixed yeast-fungus cultures

(2019) Wenzhe Zhu et al.   BIORESOURCE TECHNOLOGY

Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

(2017) Xiao Lu Wei et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine

(2016) Shuang Ping Liu et al.   FOOD CONTROL

Effects of lactic acid bacteria silage inoculation on methane emission and productivity of Holstein Friesian dairy cattle

(2016) J.L. Ellis et al.   JOURNAL OF DAIRY SCIENCE

Recovery of Proteins from Rice Mill Industry Waste (Rice Bran) Using Alkaline or NaCl-Assisted Alkaline Extraction Processes

(2016) Sagar M. Gadalkar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

Biogenic amines in wine: a review

(2015) Yan-Yun Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

(2015) Do-Won Jeong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

(2014) Ruchi Gupta et al.   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

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

(2013) Joanna Oracz et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

(2013) Micaela Albarracín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methods for assessing biochemical oxygen demand (BOD): A review

(2013) S. Jouanneau et al.   WATER RESEARCH

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

(2012) Jianjun Zhong et al.   FOOD CONTROL

Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria

(2012) Lorena Díez et al.   FOOD MICROBIOLOGY

Formation of β-phenylethylamine as a consequence of lipid oxidation

(2012) Rosario Zamora et al.   FOOD RESEARCH INTERNATIONAL

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

(2012) M.L. Latorre-Moratalla et al.   Frontiers in Microbiology

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Current Knowledge about the Presence of Amines in Wine

(2008) Carmen Ancín-Azpilicueta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Water absorption characteristics and structural properties of rice for sake brewing

(2008) Tomochika Mizuma et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING