Acinetobacter as a potentially important producer of urocanic acid in chub mackerel, a histidine metabolite of emerging health concern
出版年份 2019 全文链接
标题
Acinetobacter as a potentially important producer of urocanic acid in chub mackerel, a histidine metabolite of emerging health concern
作者
关键词
Urocanic acid, <em class="EmphasisTypeItalic ">Acinetobacter</em>, Histidine utilization pathway, Chub mackerel
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Nature
发表日期
2019-01-02
DOI
10.1007/s00217-018-3217-y
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Acinetobacter dijkshoorniae is a later heterotypic synonym of Acinetobacter lactucae
- (2018) Christopher A. Dunlap et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Development of an analytical method for urocanic acid isomers in fish based on reactive extraction cleanup and chaotropic chromatography techniques
- (2018) Jian-Jun Zhong et al. JOURNAL OF CHROMATOGRAPHY A
- Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria
- (2017) Foteini F. Parlapani et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- MEGA7: Molecular Evolutionary Genetics Analysis Version 7.0 for Bigger Datasets
- (2016) Sudhir Kumar et al. MOLECULAR BIOLOGY AND EVOLUTION
- 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
- Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry
- (2015) Daniela Daniel et al. JOURNAL OF CHROMATOGRAPHY A
- Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products
- (2015) Davood Zare et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Determination oftrans- andcis-Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures
- (2015) Davood Zare et al. JOURNAL OF FOOD SCIENCE
- A survey on bacteria isolated as hydrogen sulfide-producers from marine fish
- (2013) Annalisa Serio et al. FOOD CONTROL
- Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures
- (2012) Davood Zare et al. FOOD CHEMISTRY
- Development and validation of an ion-pair chromatographic method for simultaneous determination of trans- and cis-urocanic acid in fish samples
- (2012) Davood Zare et al. JOURNAL OF CHROMATOGRAPHY A
- Microbial Activity Inhibition in Chilled Mackerel (Scomber Scombrus) by Employment of an Organic Acid-Icing System
- (2012) Minia Sanjuás-Rey et al. JOURNAL OF FOOD SCIENCE
- Regulation of the Histidine Utilization (Hut) System in Bacteria
- (2012) R. A. Bender MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS
- Simultaneous Quantification of Eight Biogenic Amine Compounds in Tuna by Matrix Solid-Phase Dispersion followed by HPLC–Orbitrap Mass Spectrometry
- (2011) Randy L. Self et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Scombroid poisoning: A review
- (2010) James M. Hungerford TOXICON
- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now