BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

366 related articles for article (PubMed ID: 32214369)

  • 1. Reduction in biogenic amines in douchi fermented by probiotic bacteria.
    Fong FLY; Lam KY; San Lau C; Ho KH; Kan YH; Poon MY; El-Nezami H; Sze ETP
    PLoS One; 2020; 15(3):e0230916. PubMed ID: 32214369
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi.
    Li L; Ruan L; Ji A; Wen Z; Chen S; Wang L; Wei X
    Sci Rep; 2018 Aug; 8(1):12567. PubMed ID: 30135497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu.
    Gu J; Liu T; Hou J; Pan L; Sadiq FA; Yuan L; Yang H; He G
    Food Res Int; 2018 Sep; 111():689-698. PubMed ID: 30007734
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review.
    Park YK; Lee JH; Mah JH
    Food Chem; 2019 Apr; 278():1-9. PubMed ID: 30583348
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.
    Toro-Funes N; Bosch-Fuste J; Latorre-Moratalla ML; Veciana-Nogués MT; Vidal-Carou MC
    Food Chem; 2015 Apr; 173():1119-24. PubMed ID: 25466133
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).
    Bai X; Byun BY; Mah JH
    Food Chem; 2013 Nov; 141(2):1026-31. PubMed ID: 23790882
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
    Shukla S; Park HK; Kim JK; Kim M
    Food Chem Toxicol; 2010 May; 48(5):1191-5. PubMed ID: 20146930
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu.
    Hu M; Dong J; Tan G; Li X; Zheng Z; Li M
    Food Microbiol; 2021 Sep; 98():103762. PubMed ID: 33875200
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste.
    Byun BY; Mah JH
    J Food Sci; 2012 Dec; 77(12):T216-23. PubMed ID: 23140362
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards.
    Shukla S; Lee JS; Bajpai VK; Khan I; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2019 Nov; 133():110729. PubMed ID: 31381944
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Detection of biogenic amines and microbial safety assessment of novel Meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium sativum.
    Shukla S; Lee JS; Bajpai VK; Nile SH; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2018 Sep; 119():231-236. PubMed ID: 29653182
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biogenic amines in dry fermented sausages: a review.
    Suzzi G; Gardini F
    Int J Food Microbiol; 2003 Nov; 88(1):41-54. PubMed ID: 14527784
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.
    Shukla S; Lee JS; Park HK; Yoo JA; Hong SY; Kim JK; Kim M
    J Food Sci; 2015 Aug; 80(8):M1794-803. PubMed ID: 26147854
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju.
    Kim DH; Kim SA; Jo YM; Seo H; Kim GY; Cheon SW; Yang SH; Jeon CO; Han NS
    BMC Microbiol; 2022 Jun; 22(1):149. PubMed ID: 35668352
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biogenic Amine Degradation by Bacillus Species Isolated from Traditional Fermented Soybean Food and Detection of Decarboxylase-Related Genes.
    Eom JS; Seo BY; Choi HS
    J Microbiol Biotechnol; 2015 Sep; 25(9):1519-27. PubMed ID: 26165318
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.