Changes in biogenic amines and total volatile base nitrogen in Gonatopsis borealis muscle during storage

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

(2018) Yueqi Wang et al.   Journal of Aquatic Food Product Technology

Biosensors: a potential tool for quality assurance and food safety pertaining to biogenic amines/volatile amines formation in aquaculture systems/products

(2018) Veluthevar Ramanathan Heerthana et al.   Reviews in Aquaculture

Biogenic Amines: a key freshness parameter of animal protein products in the coming circular economy

(2018) Klavs Martin Sørensen et al.   Current Opinion in Food Science

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

(2018) M.Z. Zaman et al.   CZECH JOURNAL OF FOOD SCIENCES

The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture

(2017) Beatriz del Rio et al.   FOOD CHEMISTRY

Impact of biogenic amine molecular weight and structure on surfactant adsorption at the air–water interface

(2016) Jeffrey Penfold et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

(2015) Xiaohua Sun et al.   FOOD CHEMISTRY

Concentrations of biogenic amines in fish, squid and octopus and their changes during storage

(2012) Yue Hu et al.   FOOD CHEMISTRY

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

(2012) Cheong Yew Chong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

(2012) Ce Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

(2011) Jae Young Kim et al.   FOOD CHEMISTRY

Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

(2011) Lina Zhang et al.   FOOD CONTROL

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

(2011) K. V. Kumudavally et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

High performance liquid chromatography, thin layer chromatography and spectrophotometric studies on the removal of biogenic amines from some Egyptian foods using organic, inorganic and natural compounds

(2010) Gehad G. Mohamed et al.   JOURNAL OF TOXICOLOGICAL SCIENCES

Scombroid poisoning: A review

(2010) James M. Hungerford   TOXICON

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

(2009) Jamilah Bakar et al.   FOOD CHEMISTRY

The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice

(2009) Mourad Attouchi et al.   FOOD CHEMISTRY