Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

Intolérance à l’histamine ou fausses allergies alimentaires de mécanisme histaminique

(2017) S. Lefèvre et al.   Revue Francaise d Allergologie

Effect of Histamine-producing Bacteria on Fermented Fishery Products

(2016) Masataka Satomi   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings

(2016) Shan Duan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

(2016) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

(2016) Ji Young Jung et al.   PLoS One

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of anchovy biomass estimates measured by trawls, egg production methods and hydro-acoustics in the Chesapeake Bay and the Korea Strait

(2014) Sukgeun Jung et al.   Ocean Science Journal

Ultrafast clustering algorithms for metagenomic sequence analysis

(2012) W. Li et al.   BRIEFINGS IN BIOINFORMATICS

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

(2010) Ling Guan et al.   FOOD MICROBIOLOGY

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD 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

Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

(2008) Jae-Hyung Mah et al.   FOOD CONTROL

Biogenic amines in Turkish type pickled cabbage: Effects of salt and citric acid concentration

(2007) U. Yücel et al.   ACTA ALIMENTARIA