140 related articles for article (PubMed ID: 38022886)
21. 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]
22. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
Jiang W; Xu Y; Li C; Dong X; Wang D
Food Addit Contam Part B Surveill; 2014; 7(1):25-9. PubMed ID: 24779975
[TBL] [Abstract][Full Text] [Related]
23. Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism.
Li Y; Li W; Li C; Li L; Yang D; Wang Y; Chen S; Wang D; Wu Y
Food Res Int; 2023 Apr; 166():112586. PubMed ID: 36914319
[TBL] [Abstract][Full Text] [Related]
24. Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce.
Ma J; Nie Y; Zhang L; Xu Y
Appl Environ Microbiol; 2023 Mar; 89(3):e0188422. PubMed ID: 36802225
[TBL] [Abstract][Full Text] [Related]
25. Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation.
Udomsil N; Pongjanla S; Rodtong S; Tanasupawat S; Yongsawatdigul J
J Food Sci; 2022 Dec; 87(12):5375-5389. PubMed ID: 36374210
[TBL] [Abstract][Full Text] [Related]
26. The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.
Ghayoomi H; Edalatian Dovom MR; Habibi Najafi MB; Pourfarzad A
Food Sci Nutr; 2024 Apr; 12(4):2896-2907. PubMed ID: 38628227
[TBL] [Abstract][Full Text] [Related]
27. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
[TBL] [Abstract][Full Text] [Related]
28. Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce.
Kimura B; Konagaya Y; Fujii T
Int J Food Microbiol; 2001 Oct; 70(1-2):71-7. PubMed ID: 11759764
[TBL] [Abstract][Full Text] [Related]
29. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.
Dissaraphong S; Benjakul S; Visessanguan W; Kishimura H
Bioresour Technol; 2006 Nov; 97(16):2032-40. PubMed ID: 16298523
[TBL] [Abstract][Full Text] [Related]
30. Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture.
Lee YC; Kung HF; Huang CY; Huang TC; Tsai YH
J Food Drug Anal; 2016 Jan; 24(1):157-163. PubMed ID: 28911399
[TBL] [Abstract][Full Text] [Related]
31. Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures.
Zhou RY; Chua JY; Liu SQ
Food Res Int; 2022 Jun; 156():111350. PubMed ID: 35650979
[TBL] [Abstract][Full Text] [Related]
32. Effect of eliminating
Pashangeh S; Berizi E; Majlesi M; Ghaderi S; Nizet V; Dahesh S
Iran J Microbiol; 2022 Aug; 14(4):529-534. PubMed ID: 36721505
[TBL] [Abstract][Full Text] [Related]
33. Histamine behavior during the fermentation process in the manufacture of fish sauce.
Sanceda NG; Suzuki E; Ohashi M; Kurata T
J Agric Food Chem; 1999 Sep; 47(9):3596-600. PubMed ID: 10552691
[TBL] [Abstract][Full Text] [Related]
34. Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.
Kim SY; Dang YM; Ha JH
Food Chem; 2022 Jun; 380():132214. PubMed ID: 35093653
[TBL] [Abstract][Full Text] [Related]
35. Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang.
Rachmawati N; Powell SM; Triwibowo R; Nichols DS; Ross T; Tamplin ML
Int J Food Microbiol; 2022 Feb; 362():109459. PubMed ID: 34861562
[TBL] [Abstract][Full Text] [Related]
36. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce.
Satomi M; Furushita M; Oikawa H; Yoshikawa-Takahashi M; Yano Y
Int J Food Microbiol; 2008 Aug; 126(1-2):202-9. PubMed ID: 18573560
[TBL] [Abstract][Full Text] [Related]
37. Inhibition of histamine accumulation by novel histamine-degrading species of
Pashangeh S; Shekarforoush SS; Aminlari M; Hosseinzadeh S; Nizet V; Dahesh S; Rahmdel S
Food Sci Nutr; 2022 Feb; 10(2):354-362. PubMed ID: 35154673
[TBL] [Abstract][Full Text] [Related]
38. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.
Udomsil N; Chen S; Rodtong S; Yongsawatdigul J
Food Microbiol; 2016 Aug; 57():54-62. PubMed ID: 27052702
[TBL] [Abstract][Full Text] [Related]
39. Modified Enzymatic Assays for the Determination of Histamine in Fermented Foods.
Shimoji K; Isono E; Bakke M
J Food Prot; 2020 Aug; 83(8):1430-1437. PubMed ID: 32311704
[TBL] [Abstract][Full Text] [Related]
40. Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia.
Gassem MA
Saudi J Biol Sci; 2019 Jan; 26(1):137-140. PubMed ID: 30622417
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]