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 *

139 related articles for article (PubMed ID: 37753205)

  • 1. Physicochemical and microbiological attributes of dried anchovies (
    Amascual RH; Panganoron H; Gamba A; Irene E
    Ital J Food Saf; 2023 Aug; 12(3):11319. PubMed ID: 37753205
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines.
    Amascual RH; Panganoron HO; Irene EA; Pajarillo ND
    Ital J Food Saf; 2020 Mar; 9(1):8322. PubMed ID: 32300561
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).
    Hernández-Herrero MM; Roig-Sagués AX; Rodríguez-Jerez JJ; Mora-Ventura MT
    J Food Prot; 1999 May; 62(5):509-14. PubMed ID: 10340672
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of hepatoprotective activity of the commerson's anchovy (Stolephorus commersonnii).
    Varkey JA; Vahab AA
    Indian J Pharmacol; 2016; 48(1):69-73. PubMed ID: 26997726
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria.
    Kung HF; Huang CY; Lin CM; Liaw LH; Lee YC; Tsai YH
    J Food Drug Anal; 2015 Jun; 23(2):335-342. PubMed ID: 28911390
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish.
    Hwang CC; Lee YC; Huang CY; Kung HF; Cheng HH; Tsai YH
    Foods; 2020 Nov; 9(11):. PubMed ID: 33153129
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?
    Aponte M; Blaiotta G; Francesca N; Moschetti G
    Lett Appl Microbiol; 2010 Dec; 51(6):697-703. PubMed ID: 21054448
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards.
    Yesudhason P; Al-Zidjali M; Al-Zidjali A; Al-Busaidi M; Al-Waili A; Al-Mazrooei N; Al-Habsi S
    Food Chem; 2013 Oct; 140(4):777-83. PubMed ID: 23692766
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Scombroid fish poisoning: an overlooked marine food poisoning.
    Wu ML; Yang CC; Yang GY; Ger J; Deng JF
    Vet Hum Toxicol; 1997 Aug; 39(4):236-41. PubMed ID: 9251176
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Hygienic assessment of fish handling practices along production and supply chain and its public health implications in Central Oromia, Ethiopia.
    Bedane TD; Agga GE; Gutema FD
    Sci Rep; 2022 Aug; 12(1):13910. PubMed ID: 35977962
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Histamine Formation in a Dry Salted Twaite Shad ( Alosa fallax lacustris ) Product.
    Vasconi M; Bellagamba F; Bernardi C; Martino PA; Moretti VM
    J Food Prot; 2017 Jan; 80(1):127-135. PubMed ID: 28221888
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness.
    Shim K; Mok JS; Jeong Y; Park K; Jang MS
    J Food Sci Technol; 2022 Feb; 59(2):703-714. PubMed ID: 35185186
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.
    Al Bulushi I; Poole S; Deeth HC; Dykes GA
    Crit Rev Food Sci Nutr; 2009 Apr; 49(4):369-77. PubMed ID: 19234946
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication.
    Taylor SL; Stratton JE; Nordlee JA
    J Toxicol Clin Toxicol; 1989; 27(4-5):225-40. PubMed ID: 2689658
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Histamine (Scombroid) Fish Poisoning: a Comprehensive Review.
    Feng C; Teuber S; Gershwin ME
    Clin Rev Allergy Immunol; 2016 Feb; 50(1):64-9. PubMed ID: 25876709
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line.
    Choi ES; Kim NH; Kim HW; Kim SA; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS
    J Food Prot; 2014 Dec; 77(12):2069-75. PubMed ID: 25474052
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Determination of Histamine in Japanese Spanish Mackerel (
    Hwang CC; Tseng PH; Lee YC; Kung HF; Huang CY; Chen HC; Tsai YH
    J Food Prot; 2019 Oct; 82(10):1643-1649. PubMed ID: 31524539
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological Quality of Foodstuffs Sold on Expiry Date at Retail in Portugal: A Preliminary Study.
    Maio R; García-Díez J; Saraiva C
    Foods; 2020 Jul; 9(7):. PubMed ID: 32668583
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Histamine fish poisoning revisited.
    Lehane L; Olley J
    Int J Food Microbiol; 2000 Jun; 58(1-2):1-37. PubMed ID: 10898459
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Histamine Content in Selected Production Stages of Fish Products.
    Madejska A; Pawul-Gruba M; Osek J
    J Vet Res; 2022 Dec; 66(4):599-604. PubMed ID: 36846046
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.