148 related articles for article (PubMed ID: 32336713)
1. [Factors Related to the Production of Histamine and Tyramine in Rice Bran Pickles].
Handa A; Kawanabe H; Ibe A
Shokuhin Eiseigaku Zasshi; 2020; 61(1):1-6. PubMed ID: 32336713
[TBL] [Abstract][Full Text] [Related]
2. [Content and Origin of Nonvolatile Amines in Various Commercial Pickles].
Handa A; Kawanabe H; Ibe A
Shokuhin Eiseigaku Zasshi; 2018; 59(1):36-44. PubMed ID: 29743466
[TBL] [Abstract][Full Text] [Related]
3. [Production of tyramine in "moromi" mash during soy sauce fermentation].
Ibe A; Tabata S; Sadamasu Y; Yasui A; Shimoi T; Endoh M; Saito K
Shokuhin Eiseigaku Zasshi; 2003 Oct; 44(5):220-6. PubMed ID: 14733136
[TBL] [Abstract][Full Text] [Related]
4. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages.
Buncić S; Paunović L; Teodorović V; Radisić D; Vojinović G; Smiljanić D; Baltić M
Int J Food Microbiol; 1993 Feb; 17(4):303-9. PubMed ID: 8466803
[TBL] [Abstract][Full Text] [Related]
5. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.
Chen YH; Liu XW; Huang JL; Baloch S; Xu X; Pei XF
Food Res Int; 2019 Feb; 116():1289-1297. PubMed ID: 30716918
[TBL] [Abstract][Full Text] [Related]
6. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation.
Xia X; Luo Y; Zhang Q; Huang Y; Zhang B
J Agric Food Chem; 2018 Jun; 66(25):6348-6356. PubMed ID: 29873235
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing.
Zhang J; Zhu X; Xu R; Gao Q; Wang D; Zhang Y
Int J Food Microbiol; 2018 Sep; 281():1-9. PubMed ID: 29800825
[TBL] [Abstract][Full Text] [Related]
9. Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran.
Kim JH; Lee ES; Kim BM; Ham JS; Oh MH
J Sci Food Agric; 2022 Jun; 102(8):3130-3139. PubMed ID: 34791662
[TBL] [Abstract][Full Text] [Related]
10. Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.
Latorre-Moratalla ML; Comas-Basté O; Bover-Cid S; Vidal-Carou MC
Food Chem Toxicol; 2017 Jan; 99():78-85. PubMed ID: 27856296
[TBL] [Abstract][Full Text] [Related]
11. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
Bover-Cid S; Hugas M; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 2001 Jun; 66(3):185-9. PubMed ID: 11428577
[TBL] [Abstract][Full Text] [Related]
12. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 2001 Apr; 65(1-2):113-23. PubMed ID: 11322694
[TBL] [Abstract][Full Text] [Related]
13. Effect of proteolytic bacteria on texture and colour quality of khanom-jeen, traditional Thai fermented rice noodles.
Shompoosang S; Marui J; Yodin K; Varichanan P; Panthavee W
Lett Appl Microbiol; 2019 Nov; 69(5):339-345. PubMed ID: 31454416
[TBL] [Abstract][Full Text] [Related]
14. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
Moreno-Arribas MV; Polo MC; Jorganes F; Muñoz R
Int J Food Microbiol; 2003 Jul; 84(1):117-23. PubMed ID: 12781962
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Biogenic amine-forming microbial communities in cheese.
Burdychova R; Komprda T
FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
[TBL] [Abstract][Full Text] [Related]
18. Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.
Santiyanont P; Chantarasakha K; Tepkasikul P; Srimarut Y; Mhuantong W; Tangphatsornruang S; Zo YG; Chokesajjawatee N
Food Res Int; 2019 May; 119():110-118. PubMed ID: 30884638
[TBL] [Abstract][Full Text] [Related]
19. Production of D-lactic acid from defatted rice bran by simultaneous saccharification and fermentation.
Tanaka T; Hoshina M; Tanabe S; Sakai K; Ohtsubo S; Taniguchi M
Bioresour Technol; 2006 Jan; 97(2):211-7. PubMed ID: 16171677
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]