165 related articles for article (PubMed ID: 10456749)
1. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga).
Ben-Gigirey B; Vieites Baaptista de Sousa JM; Villa TG; Barros-Velazquez J
J Food Prot; 1999 Aug; 62(8):933-9. PubMed ID: 10456749
[TBL] [Abstract][Full Text] [Related]
2. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage.
Ben-Gigirey B; Vieites Baptista de Sousa JM; Villa TG; Barros-Velazquez J
J Food Prot; 1998 May; 61(5):608-15. PubMed ID: 9709235
[TBL] [Abstract][Full Text] [Related]
3. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
Staruszkiewicz WF; Barnett JD; Rogers PL; Benner RA; Wong LL; Cook J
J Food Prot; 2004 Jan; 67(1):134-41. PubMed ID: 14717363
[TBL] [Abstract][Full Text] [Related]
4. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.
Kim SH; Ben-Gigirey B; Barros-Velázquez J; Price RJ; An H
J Food Prot; 2000 Feb; 63(2):244-51. PubMed ID: 10678431
[TBL] [Abstract][Full Text] [Related]
5. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.
Kung HF; Tsai YH; Chang SC; Hong TY
J Food Prot; 2012 Oct; 75(10):1814-22. PubMed ID: 23043830
[TBL] [Abstract][Full Text] [Related]
6. Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.
Lavizzari T; Breccia M; Bover-Cid S; Vidal-Carou MC; Veciana-Nogués MT
J Food Prot; 2010 Feb; 73(2):385-9. PubMed ID: 20132689
[TBL] [Abstract][Full Text] [Related]
7. Histamine-producing bacteria in blue scad (Decapterus maruadsi) and their abilities to produce histamine and other biogenic amines.
Hu Y; Huang Z; Chen X
World J Microbiol Biotechnol; 2014 Aug; 30(8):2213-21. PubMed ID: 24668182
[TBL] [Abstract][Full Text] [Related]
8. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
de las Rivas B; Marcobal A; Carrascosa AV; Muñoz R
J Food Prot; 2006 Oct; 69(10):2509-14. PubMed ID: 17066936
[TBL] [Abstract][Full Text] [Related]
9. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
Emborg J; Laursen BG; Dalgaard P
Int J Food Microbiol; 2005 Jun; 101(3):263-79. PubMed ID: 15925710
[TBL] [Abstract][Full Text] [Related]
10. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
Allen DG; Green DP; Bolton GE; Jaykus LA; Cope WG
J Food Prot; 2005 Aug; 68(8):1676-82. PubMed ID: 21132978
[TBL] [Abstract][Full Text] [Related]
11. Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
Leuschner RG; Hammes WP
Int J Food Sci Nutr; 1999 May; 50(3):159-64. PubMed ID: 10627831
[TBL] [Abstract][Full Text] [Related]
12. Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
Periago MJ; Rodrigo J; Ros G; Rodríguez-Jérez JJ; Hernández-Herrero M
J Food Prot; 2003 Feb; 66(2):335-40. PubMed ID: 12597499
[TBL] [Abstract][Full Text] [Related]
13. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
Nowak A; Czyzowska A
Meat Sci; 2011 Jul; 88(3):571-4. PubMed ID: 21382674
[TBL] [Abstract][Full Text] [Related]
14. Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria.
Geornaras I; Dykes GA; von Holy A
Lett Appl Microbiol; 1995 Sep; 21(3):164-6. PubMed ID: 7576501
[TBL] [Abstract][Full Text] [Related]
15. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
Kuley E; Balıkcı E; Özoğul I; Gökdogan S; Ozoğul F
J Food Sci; 2012 Dec; 77(12):M650-8. PubMed ID: 22853653
[TBL] [Abstract][Full Text] [Related]
16. Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.
Zare D; Muhammad K; Bejo MH; Ghazali HM
J Food Sci; 2015 Feb; 80(2):T479-83. PubMed ID: 25586500
[TBL] [Abstract][Full Text] [Related]
17. Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety.
Bita S; Sharifian S
Food Chem; 2024 Mar; 435():137576. PubMed ID: 37774619
[TBL] [Abstract][Full Text] [Related]
18. Improved screening procedure for biogenic amine production by lactic acid bacteria.
Bover-Cid S; Holzapfel WH
Int J Food Microbiol; 1999 Dec; 53(1):33-41. PubMed ID: 10598112
[TBL] [Abstract][Full Text] [Related]
19. Heat resistance of histamine-producing bacteria in irradiated tuna loins.
Enache E; Kataoka A; Black DG; Weddig L; Hayman M; Bjornsdottir-Butler K
J Food Prot; 2013 Sep; 76(9):1608-14. PubMed ID: 23992506
[TBL] [Abstract][Full Text] [Related]
20. Biogenic amine production by Oenococcus oeni.
Guerrini S; Mangani S; Granchi L; Vincenzini M
Curr Microbiol; 2002 May; 44(5):374-8. PubMed ID: 11927990
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]