Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

(2014) HANG WANG et al.   JOURNAL OF FOOD PROTECTION

Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

(2013) M. Luz Latorre-Moratalla et al.   FOOD CONTROL

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

(2013) Meng Gui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

(2013) Mohamed A. Rabie et al.   MEAT SCIENCE

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

(2012) Hui Hong et al.   FOOD CHEMISTRY

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C

(2012) KAIFENG LI et al.   JOURNAL OF FOOD PROTECTION

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

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

The Effects of Gamma Irradiation on the Biogenic Amine Formation in Sea Bream (Sparus aurata) Stored in Ice

(2011) Fatih Özogul et al.   Food and Bioprocess Technology

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

(2011) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage

(2011) Yongling Song et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C

(2010) Gonca Alak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Validating and corroborating the deposition of two annual growth zones in asteriscus otoliths of common carp Cyprinus carpio from South Africa's largest impoundment

(2010) H. Winker et al.   JOURNAL OF FISH BIOLOGY

AMINO ACIDS AND BIOGENIC AMINES DETERMINATION IN MYSTUS NEMURUS

(2010) WILLY PRANATA WIDJAJA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Free amino acids as indicators of nutritional status of silver bream (Vimba vimba), when using commercial and purified diets

(2009) Karolina Kwasek et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY

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

(2009) Jamilah Bakar et al.   FOOD CHEMISTRY

Biogenic Amines in Wines

(2009) R. Ertan Anlı et al.   FOOD REVIEWS INTERNATIONAL

Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)

(2008) Fatih Özogul et al.   FOOD CHEMISTRY