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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

370 related articles for article (PubMed ID: 32214369)

  • 61. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters.
    Han J; Lin X; Liang H; Zhang S; Zhu B; Ji C
    Food Res Int; 2022 Nov; 161():111918. PubMed ID: 36192920
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Biogenic amines: their importance in foods.
    Silla Santos MH
    Int J Food Microbiol; 1996 Apr; 29(2-3):213-31. PubMed ID: 8796424
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Short communication: Biogenic amine formation during fermentation in functional sheep milk yogurts.
    Silva VLM; Costa MP; Vieira CP; Conte-Junior CA
    J Dairy Sci; 2019 Oct; 102(10):8704-8709. PubMed ID: 31351734
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products.
    Park YK; Lee JH; Mah JH
    Foods; 2019 Nov; 8(11):. PubMed ID: 31689884
    [TBL] [Abstract][Full Text] [Related]  

  • 65. 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]  

  • 66. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O; Wójcicki M; Bujak M; Juszczuk-Kubiak E; Szczepańska M; Roszko MŁ
    Molecules; 2021 Sep; 26(19):. PubMed ID: 34641340
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
    Ruiz-Capillas C; Triki M; Herrero AM; Jiménez-Colmenero F
    J Agric Food Chem; 2012 Sep; 60(36):9242-8. PubMed ID: 22857776
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS.
    Mayr CM; Schieberle P
    J Agric Food Chem; 2012 Mar; 60(12):3026-32. PubMed ID: 22390280
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
    Xie J; Gänzle M
    Int J Food Microbiol; 2023 Dec; 407():110399. PubMed ID: 37716309
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Occurrence and formation of biologically active amines in foods.
    ten Brink B; Damink C; Joosten HM; Huis in 't Veld JH
    Int J Food Microbiol; 1990 Aug; 11(1):73-84. PubMed ID: 2223522
    [TBL] [Abstract][Full Text] [Related]  

  • 71. [Distribution of vitamin K_2 content in Chinese traditional fermented soybean products].
    Li B; Xiang X; Qi B; He G; Liu X; Zhang X; Zhang B
    Wei Sheng Yan Jiu; 2023 May; 52(3):440-444. PubMed ID: 37500525
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Process improvement to prevent the formation of biogenic amines during soy sauce brewing.
    Li J; Jiang K; Huang H; Cheng H; Ye X; Zhi Z
    Food Chem; 2020 Nov; 331():127347. PubMed ID: 32574945
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With
    Parker M; Zobrist S; Donahue C; Edick C; Mansen K; Hassan Zade Nadjari M; Heerikhuisen M; Sybesma W; Molenaar D; Diallo AM; Milani P; Kort R
    Front Microbiol; 2018; 9():2218. PubMed ID: 30298060
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages.
    Kim HS; Hur SJ
    J Food Prot; 2018 Mar; 81(3):365-368. PubMed ID: 29401042
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E; Palou E; López-Malo A
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.
    Song NE; Cho HS; Baik SH
    Braz J Microbiol; 2016; 47(2):452-60. PubMed ID: 26991285
    [TBL] [Abstract][Full Text] [Related]  

  • 77. 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]  

  • 78. Isolation and identification of tyramine-producing bacteria and their biogenic amines formation during fermentation of sufu.
    Li Y; Yan T; Yin L; Cheng Y; Jia X
    Cell Mol Biol (Noisy-le-grand); 2022 May; 68(1):75-88. PubMed ID: 35809325
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Ultra-performance convergence chromatography (UPC²) method for the analysis of biogenic amines in fermented foods.
    Gong X; Qi N; Wang X; Lin L; Li J
    Food Chem; 2014 Nov; 162():172-5. PubMed ID: 24874373
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
    Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
    Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 19.