147 related articles for article (PubMed ID: 36837838)
21. A wide diversity of bacteria from the human gut produces and degrades biogenic amines.
Pugin B; Barcik W; Westermann P; Heider A; Wawrzyniak M; Hellings P; Akdis CA; O'Mahony L
Microb Ecol Health Dis; 2017; 28(1):1353881. PubMed ID: 28959180
[No Abstract] [Full Text] [Related]
22. 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]
23. Detection of common biogenic amines in fermented sausage produced in Turkey.
Ekici K; Omer AK
Data Brief; 2018 Oct; 20():1360-1362. PubMed ID: 30246117
[TBL] [Abstract][Full Text] [Related]
24. Biogenic amines in foods.
Doeun D; Davaatseren M; Chung MS
Food Sci Biotechnol; 2017; 26(6):1463-1474. PubMed ID: 30263683
[TBL] [Abstract][Full Text] [Related]
25. A narrative review on biogenic amines in fermented fish and meat products.
Sivamaruthi BS; Kesika P; Chaiyasut C
J Food Sci Technol; 2021 May; 58(5):1623-1639. PubMed ID: 33897002
[TBL] [Abstract][Full Text] [Related]
26. Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines.
Pleva P; Buňková L; Lauková A; Lorencová E; Kubáň V; Buňka F
Vet Microbiol; 2012 Oct; 159(3-4):438-42. PubMed ID: 22608104
[TBL] [Abstract][Full Text] [Related]
27. Biogenic amines in fermented foods.
Spano G; Russo P; Lonvaud-Funel A; Lucas P; Alexandre H; Grandvalet C; Coton E; Coton M; Barnavon L; Bach B; Rattray F; Bunte A; Magni C; Ladero V; Alvarez M; Fernández M; Lopez P; de Palencia PF; Corbi A; Trip H; Lolkema JS
Eur J Clin Nutr; 2010 Nov; 64 Suppl 3():S95-100. PubMed ID: 21045859
[TBL] [Abstract][Full Text] [Related]
28. Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea).
Wang Y; Bao X; Wang F; Wang H; Fu L
J Food Sci; 2019 Feb; 84(2):254-260. PubMed ID: 30620777
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.
Ma X; Bi J; Li X; Zhang G; Hao H; Hou H
Foods; 2021 Oct; 10(11):. PubMed ID: 34828853
[TBL] [Abstract][Full Text] [Related]
31. Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions.
Park MK; Seo JA; Kim YS
Int J Food Microbiol; 2019 Oct; 307():108270. PubMed ID: 31408740
[TBL] [Abstract][Full Text] [Related]
32. Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.
Guarcello R; De Angelis M; Settanni L; Formiglio S; Gaglio R; Minervini F; Moschetti G; Gobbetti M
Appl Environ Microbiol; 2016 Dec; 82(23):6870-6880. PubMed ID: 27637883
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal-corn bran mixed substrates fermented by different microorganisms.
Huang J; Dai Y; Huang T; Du T; Xiong T
Lett Appl Microbiol; 2023 Feb; 76(2):. PubMed ID: 36694951
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto.
Chen X; Lu Y; Zhao A; Wu Y; Zhang Y; Yang X
Food Chem; 2022 Apr; 374():131725. PubMed ID: 35021579
[TBL] [Abstract][Full Text] [Related]
37. Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.
Jia W; Zhang R; Shi L; Zhang F; Chang J; Chu X
Food Chem; 2020 Aug; 321():126723. PubMed ID: 32276143
[TBL] [Abstract][Full Text] [Related]
38. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae.
Son EY; Lee SM; Kim M; Seo JA; Kim YS
Food Res Int; 2018 Jul; 109():596-605. PubMed ID: 29803489
[TBL] [Abstract][Full Text] [Related]
39. Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout (
Kosma I; Badeka A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2021 Mar; 38(3):476-487. PubMed ID: 33481671
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]