Biogenic amines in seafood: a review

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

Degradation of histamine by Bacillus polymyxa isolated from salted fish products

(2015) Yi-Chen Lee et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria

(2015) Hsien-Feng Kung et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Prediction of the amount and rate of histamine degradation by diamine oxidase (DAO)

(2012) A. Naila 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

A review of the liquid chromatographic methods for the determination of biogenic amines in foods

(2012) Armağan Önal et al.   FOOD CHEMISTRY

Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS

(2012) Randy L. Self et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration

(2012) Ali Yassoralipour et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison study of three rapid test kits for histamine in fish: BiooScientific MaxSignal enzymatic assay, Neogen Veratox ELISA, and the Neogen Reveal Histamine Screening test

(2011) James Hungerford et al.   FOOD CONTROL

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

Biogenic amines content, histamine-forming bacteria, and adulteration of pork and poultry in tuna dumpling products

(2010) Hsien-Feng Kung et al.   FOOD CONTROL

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Biogenic amines content, histamine-forming bacteria and adulteration of bonito in tuna candy products

(2009) Chiu-Chu Hwang et al.   FOOD CONTROL

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

(2009) Sureerat Phuvasate et al.   FOOD CONTROL

Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning

(2009) Hwi-Chang Chen et al.   FOOD CONTROL

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

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

(2009) M.L. Latorre-Moratalla et al.   JOURNAL OF CHROMATOGRAPHY A

Densitometric TLC analysis of histamine in fish and fishery products

(2009) Zlatka Bajc et al.   JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC

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

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

(2008) Mohamed Rabie et al.   FOOD CHEMISTRY

Isolation and identification of histamine-forming bacteria in tuna sandwiches

(2008) Hsien-Feng Kung et al.   FOOD CONTROL