Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines

Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

(2015) M.A. Ezzat et al.   FOOD CHEMISTRY

Biogenic Amines in Raw and Processed Seafood

(2012) Pierina Visciano et al.   Frontiers in Microbiology

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

(2011) Chung-Saint Lin et al.   FOOD CHEMISTRY

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

(2009) Nandhsha Faithong et al.   FOOD CHEMISTRY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

Determination of biogenic amines in selected Malaysian food

(2008) Mardiana Saaid et al.   FOOD CHEMISTRY

COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP

(2008) WANWISA BINSAN et al.   JOURNAL OF FOOD LIPIDS