BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 25442635)

  • 1. Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus).
    Ezzat MA; Zare D; Karim R; Ghazali HM
    Food Chem; 2015 Apr; 172():893-9. PubMed ID: 25442635
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
    Nie X; Zhang Q; Lin S
    Food Chem; 2014 Jun; 153():432-6. PubMed ID: 24491750
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
    Kasankala LM; Xiong YL; Chen J
    J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures.
    Liu ZY; Li ZH; Zhong PP; Zhang P; Zeng MQ; Zhu CF
    J Sci Food Agric; 2010 Mar; 90(4):586-92. PubMed ID: 20355085
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
    Zaman MZ; Abu Bakar F; Jinap S; Bakar J
    Int J Food Microbiol; 2011 Jan; 145(1):84-91. PubMed ID: 21183239
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
    Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
    J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Development and validation of an ion-pair chromatographic method for simultaneous determination of trans- and cis-urocanic acid in fish samples.
    Zare D; Muhammad K; Bejo MH; Ghazali HM
    J Chromatogr A; 2012 Sep; 1256():144-9. PubMed ID: 22885043
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biogenic amines in fish, fish products and shellfish: a review.
    Prester L
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Nov; 28(11):1547-60. PubMed ID: 21834642
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
    Yongsawatdigul J; Rodtong S; Raksakulthai N
    J Food Sci; 2007 Nov; 72(9):M382-90. PubMed ID: 18034732
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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.
    Shi C; Cui J; Lu H; Shen H; Luo Y
    J Sci Food Agric; 2012 Dec; 92(15):3079-84. PubMed ID: 22653554
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Vortex-assisted surfactant-enhanced-emulsification liquid-liquid microextraction of biogenic amines in fermented foods before their simultaneous analysis by high-performance liquid chromatography.
    Donthuan J; Yunchalard S; Srijaranai S
    J Sep Sci; 2014 Nov; 37(21):3164-73. PubMed ID: 25142110
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The degradation of L-histidine and trans- and cis-urocanic acid by bacteria from skin and the role of bacterial cis-urocanic acid isomerase.
    Hug DH; Dunkerson DD; Hunter JK
    J Photochem Photobiol B; 1999 May; 50(1):66-73. PubMed ID: 10443033
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of histidine and urocanic acid isomers by reversed-phase high-performance liquid chromatography.
    Hermann K; Abeck D
    J Chromatogr B Biomed Sci Appl; 2001 Jan; 750(1):71-80. PubMed ID: 11204225
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of delayed icing on biogenic amines formation and bacterial contribution of iced common carp (Cyprinus carpio).
    Hosseini SV; Hamzeh A; Moslemi M; Lashkan AB; Iglesias A; Feás X
    Molecules; 2013 Dec; 18(12):15464-73. PubMed ID: 24352007
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Screening of urocanic acid isomers in human basal and squamous cell carcinoma tumors compared with tumor periphery and healthy skin.
    Decara JM; Aguilera J; Abdala R; Sánchez P; Figueroa FL; Herrera E
    Exp Dermatol; 2008 Oct; 17(10):806-12. PubMed ID: 18312386
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage.
    Li C; Zhao Y; Wang Y; Li L; Yang X; Chen S; Zhao Y; Zhou W
    Food Res Int; 2021 Sep; 147():110476. PubMed ID: 34399472
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.