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 *

145 related articles for article (PubMed ID: 36657185)

  • 21. 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]  

  • 22. Biogenic amine formation and bacterial contribution in Natto products.
    Kim B; Byun BY; Mah JH
    Food Chem; 2012 Dec; 135(3):2005-11. PubMed ID: 22953951
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages.
    Li L; Zou D; Ruan L; Wen Z; Chen S; Xu L; Wei X
    Front Microbiol; 2019; 10():872. PubMed ID: 31130922
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
    J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation.
    Ma X; Zhang Y; Li X; Bi J; Zhang G; Hao H; Hou H
    Int J Food Microbiol; 2022 Jan; 361():109464. PubMed ID: 34749187
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation.
    Guo J; Luo W; Fan J; Suyama T; Zhang WX
    Food Res Int; 2020 Nov; 137():109436. PubMed ID: 33233117
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard.
    Yu Y; Li L; Xu Y; An K; Shi Q; Yu Y; Xu Z
    Molecules; 2021 Oct; 26(20):. PubMed ID: 34684752
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. 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]  

  • 30. High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang.
    Ghosh K; Kang HS; Hyun WB; Kim KP
    Food Microbiol; 2018 Dec; 76():196-203. PubMed ID: 30166141
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.
    Xu L; Du B; Xu B
    Food Chem; 2015 May; 174():202-13. PubMed ID: 25529671
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods.
    Mah JH; Park YK; Jin YH; Lee JH; Hwang HJ
    Foods; 2019 Feb; 8(2):. PubMed ID: 30823593
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii.
    Qi Q; Huang J; Zhou R; Jin Y; Wu C
    Food Microbiol; 2022 Sep; 106():104056. PubMed ID: 35690450
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Biogenic amine reduction by food additives in
    Kim D; Jin YH; Mah JH
    Heliyon; 2024 Feb; 10(4):e26135. PubMed ID: 38379996
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.
    Delgado-Ospina J; Di Mattia CD; Paparella A; Mastrocola D; Martuscelli M; Chaves-Lopez C
    Foods; 2020 Apr; 9(4):. PubMed ID: 32326283
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis.
    Lee MK; Kim JK; Lee SY
    Food Chem; 2018 May; 249():60-65. PubMed ID: 29407932
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of
    Liao S; Lu Y; He Q; Chi Y
    J Agric Food Chem; 2024 Sep; 72(37):20622-20632. PubMed ID: 39225480
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Multicopper Oxidase from
    Yang Q; Bai Y; Liu S; Han X; Liu T; Ma D; Mao J
    J Agric Food Chem; 2024 Aug; 72(31):17465-17480. PubMed ID: 39046216
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.