Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets

Biogenic amines as bacterial quality indicators in different poultry meat species

(2015) César Aquiles Lázaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health effects and occurrence of dietary polyamines: A review for the period 2005–mid 2013

(2014) Pavel Kalač   FOOD CHEMISTRY

Microbiological, physical and chemical characteristics of freshwater prawns (Macrobrachium rosenbergii) in modified-atmosphere packaging

(2014) Julia S. Simoes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of biogenic amines in Persian Gulf fish: application of stirrer bead milling extraction method

(2014) Fereydoon Aflaki et al.   Journal of Food Measurement and Characterization

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)

(2013) M. Martuscelli et al.   FOOD CHEMISTRY

Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Changes in biogenic amines and microbial loads in the muscle of orange-spotted grouper, Epinephelus coioides (Hamilton, 1822) during ice storage

(2013) Seraj Bita et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

(2012) František Buňka et al.   FOOD CONTROL

Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet

(2012) Marjan Oraei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

(2011) Martin Křížek et al.   FOOD CHEMISTRY

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

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

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

(2009) Jamilah Bakar et al.   FOOD CHEMISTRY

Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus)

(2009) Raouf Mbarki et al.   FOOD MICROBIOLOGY

Optimising cell temperature and dispersion field strength for the screening for putrescine and cadaverine with thermal desorption-gas chromatography–differential mobility spectrometry

(2008) M. Ali Awan et al.   ANALYTICA CHIMICA ACTA

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

(2008) G OZYURT et al.   FOOD CHEMISTRY

Polyamines: essential factors for growth and survival

(2008) T. Kusano et al.   PLANTA