BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 10643779)

  • 1. Content of biogenic amines in table olives.
    García-García P; Brenes-Balbuena M; Hornero-Méndez D; García-Borrego A; Garrido-Fernández A
    J Food Prot; 2000 Jan; 63(1):111-6. PubMed ID: 10643779
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biogenic amines in packed table olives and pickles.
    García-García P; Brenes-Balbuena M; Romero-Barranco C; Garrido-Fernández A
    J Food Prot; 2001 Mar; 64(3):374-8. PubMed ID: 11252482
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biogenic amines in table olives. Analysis by high-performance liquid chromatography.
    Hornero-Méndez D; Garrido-Fernández A
    Analyst; 1994 Sep; 119(9):2037-41. PubMed ID: 7978330
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.
    Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372597
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.
    García PG; Barranco CR; Quintana MC; Fernández AG
    J Food Prot; 2004 Jan; 67(1):117-23. PubMed ID: 14717361
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
    Ozdestan O; Uren A
    J Agric Food Chem; 2010 Feb; 58(4):2602-8. PubMed ID: 20099886
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.
    Suvajdžić B; Tasić T; Teodorović V; Janković V; Dimitrijević M; Karabasil N; Vasilev D
    Anim Sci J; 2020; 91(1):e13466. PubMed ID: 33043554
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives.
    Montaño A; de Castro A; Rejano L; Brenes M
    J Food Prot; 1996 Jun; 59(6):657-662. PubMed ID: 31159030
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rapid High-Performance Liquid Chromatography Analysis of Biogenic Amines in Fermented Vegetable Brines.
    Hornero-Méndez D; Garrido-Fernández A
    J Food Prot; 1997 Apr; 60(4):414-419. PubMed ID: 31195545
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
    Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
    Food Microbiol; 2023 Aug; 113():104286. PubMed ID: 37098427
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Biogenic amine contents in fish and fish preserves].
    Lebedzinska A; Eller KI; Tutel'ian VA
    Vopr Pitan; 1990; (5):47-51. PubMed ID: 2275127
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of selected Spanish table wine samples according to their biogenic amine content from liquid chromatographic determination.
    Romero R; Sánchez-Viñas M; Gázquez D; Bagur MG
    J Agric Food Chem; 2002 Jul; 50(16):4713-7. PubMed ID: 12137502
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of cultivar and processing method on the contents of polyphenols in table olives.
    Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
    J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage.
    Majcherczyk J; Surówka K
    Food Chem; 2019 Nov; 298():125083. PubMed ID: 31261001
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biogenic amines in wines from three Spanish regions.
    Landete JM; Ferrer S; Polo L; Pardo I
    J Agric Food Chem; 2005 Feb; 53(4):1119-24. PubMed ID: 15713028
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.
    Yang J; Ding X; Qin Y; Zeng Y
    J Agric Food Chem; 2014 Aug; 62(31):7947-54. PubMed ID: 25029555
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
    Jiang W; Xu Y; Li C; Dong X; Wang D
    Food Addit Contam Part B Surveill; 2014; 7(1):25-9. PubMed ID: 24779975
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Levels of histamine and other biogenic amines in high-quality red wines.
    Konakovsky V; Focke M; Hoffmann-Sommergruber K; Schmid R; Scheiner O; Moser P; Jarisch R; Hemmer W
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr; 28(4):408-16. PubMed ID: 21337238
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).
    Gong X; Wang X; Qi N; Li J; Lin L; Han Z
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(8):1431-7. PubMed ID: 24844287
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The influence of the brewing process on the formation of biogenic amines in beers.
    Romero R; Bagur MG; Sánchez-Viñas M; Gázquez D
    Anal Bioanal Chem; 2003 May; 376(2):162-7. PubMed ID: 12677337
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.