Biogenic amines in meat and meat products and its public health significance: a review

Levels of biogenic amines in retail market fermented meat products

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

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

(2012) M. J. Fraqueza et al.   POULTRY SCIENCE

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

(2011) Honglei Zhai 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 production by bacteria isolated from ice-preserved sardine and mackerel

(2011) Karima Fadhlaoui-Zid et al.   FOOD CONTROL

Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products

(2009) Wanaporn Tapingkae et al.   ENZYME AND MICROBIAL TECHNOLOGY

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

(2009) Yanshun Xu et al.   FOOD CHEMISTRY

High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

(2009) Elena Peñas et al.   FOOD CONTROL

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

(2009) Fernanda Galgano et al.   FOOD RESEARCH INTERNATIONAL

Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage

(2009) C.O. Mohan et al.   FOOD RESEARCH INTERNATIONAL

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

(2009) M.L. Latorre-Moratalla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of “sucuk” – A Turkish dry fermented sausage

(2009) Şükrü Kurt et al.   MEAT SCIENCE

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

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C

(2008) Athina G. Ntzimani et al.   FOOD MICROBIOLOGY

Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii — development and evaluation of predictive models

(2008) Jette Emborg et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biogenic amines in traditional fermented sausages produced in selected European countries

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

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

(2007) T. Komprda et al.   FOOD MICROBIOLOGY

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

(2007) Sara Bover Cid et al.   FOOD MICROBIOLOGY