These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
195 related articles for article (PubMed ID: 16496582)
21. Biogenic amine production by lactic acid bacteria isolated from cider. Garai G; Dueñas MT; Irastorza A; Moreno-Arribas MV Lett Appl Microbiol; 2007 Nov; 45(5):473-8. PubMed ID: 17958552 [TBL] [Abstract][Full Text] [Related]
22. 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]
23. Are Enterococcus populations present during malolactic fermentation of red wine safe? Pérez-Martín F; Seseña S; Izquierdo PM; Palop ML Food Microbiol; 2014 Sep; 42():95-101. PubMed ID: 24929723 [TBL] [Abstract][Full Text] [Related]
24. Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization. Cunha SC; Faria MA; Fernandes JO J Agric Food Chem; 2011 Aug; 59(16):8742-53. PubMed ID: 21732693 [TBL] [Abstract][Full Text] [Related]
25. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. Qi W; Hou LH; Guo HL; Wang CL; Fan ZC; Liu JF; Cao XH J Sci Food Agric; 2014 Jun; 94(8):1537-42. PubMed ID: 24154976 [TBL] [Abstract][Full Text] [Related]
26. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. Guo X; Guan X; Wang Y; Li L; Wu D; Chen Y; Pei H; Xiao D Food Chem; 2015 Jul; 178():208-11. PubMed ID: 25704703 [TBL] [Abstract][Full Text] [Related]
27. Biogenic amines in wines: role of lactic acid bacteria. Lonvaud-Funel A FEMS Microbiol Lett; 2001 May; 199(1):9-13. PubMed ID: 11356560 [TBL] [Abstract][Full Text] [Related]
28. Managing your wine fermentation to reduce the risk of biogenic amine formation. Smit AY; Engelbrecht L; du Toit M Front Microbiol; 2012; 3():76. PubMed ID: 22419915 [TBL] [Abstract][Full Text] [Related]
29. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines. Ruiz P; Izquierdo PM; Seseña S; García E; Palop ML J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897 [TBL] [Abstract][Full Text] [Related]
30. Current knowledge about the presence of amines in wine. Ancín-Azpilicueta C; González-Marco A; Jiménez-Moreno N Crit Rev Food Sci Nutr; 2008 Mar; 48(3):257-75. PubMed ID: 18274975 [TBL] [Abstract][Full Text] [Related]
31. 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]
32. 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]
33. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO Marchante L; Mena A; Izquierdo-Cañas PM; García-Romero E; Pérez-Coello MS; Díaz-Maroto MC J Sci Food Agric; 2021 Feb; 101(3):1143-1149. PubMed ID: 32789849 [TBL] [Abstract][Full Text] [Related]
34. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines. Pramateftaki PV; Metafa M; Karapetrou G; Marmaras G Food Microbiol; 2012 Feb; 29(1):113-20. PubMed ID: 22029925 [TBL] [Abstract][Full Text] [Related]
35. Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking. Moreira L; Milheiro J; Filipe-Ribeiro L; Cosme F; Nunes FM Food Res Int; 2024 Aug; 190():114558. PubMed ID: 38945562 [TBL] [Abstract][Full Text] [Related]
36. Analysis of neuroactive amines in fermented beverages using a portable microchip capillary electrophoresis system. Jayarajah CN; Skelley AM; Fortner AD; Mathies RA Anal Chem; 2007 Nov; 79(21):8162-9. PubMed ID: 17892274 [TBL] [Abstract][Full Text] [Related]
37. Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations. Torrea D; Ancín C J Agric Food Chem; 2002 Aug; 50(17):4895-9. PubMed ID: 12166978 [TBL] [Abstract][Full Text] [Related]
38. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610 [TBL] [Abstract][Full Text] [Related]
39. Ion-trap versus time-of-flight mass spectrometry coupled to capillary electrophoresis to analyze biogenic amines in wine. Simó C; Moreno-Arribas MV; Cifuentes A J Chromatogr A; 2008 Jun; 1195(1-2):150-6. PubMed ID: 18508068 [TBL] [Abstract][Full Text] [Related]
40. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. Costantini A; Vaudano E; Del Prete V; Danei M; Garcia-Moruno E J Agric Food Chem; 2009 Nov; 57(22):10664-9. PubMed ID: 19919115 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]