Determination of biogenic amines in fish products

Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)

(2014) Alexandre Dehaut et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey

(2012) Sevim Köse et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2012) Yue Hu et al.   FOOD CHEMISTRY

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

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

Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products

(2011) Chiu-Chu Hwang et al.   FOOD CONTROL

Biogenic amines in commercial fish and fish products sold in southern China

(2011) Honglei Zhai et al.   FOOD CONTROL

Occurrence of histamine in Brazilian fresh and canned tuna

(2010) Tarliane M. Silva et al.   FOOD CONTROL

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

(2009) Min-Ki Kim et al.   FOOD CHEMISTRY

Biogenic amines in traditional fermented sausages produced in selected European countries

(2007) M.L. Latorre-Moratalla et al.   FOOD CHEMISTRY