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167 related items for PubMed ID: 10456749

  • 1. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga).
    Ben-Gigirey B, Vieites Baaptista de Sousa JM, Villa TG, Barros-Velazquez J.
    J Food Prot; 1999 Aug; 62(8):933-9. PubMed ID: 10456749
    [Abstract] [Full Text] [Related]

  • 2. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage.
    Ben-Gigirey B, Vieites Baptista de Sousa JM, Villa TG, Barros-Velazquez J.
    J Food Prot; 1998 May; 61(5):608-15. PubMed ID: 9709235
    [Abstract] [Full Text] [Related]

  • 3. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
    Staruszkiewicz WF, Barnett JD, Rogers PL, Benner RA, Wong LL, Cook J.
    J Food Prot; 2004 Jan; 67(1):134-41. PubMed ID: 14717363
    [Abstract] [Full Text] [Related]

  • 4. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.
    Kim SH, Ben-Gigirey B, Barros-Velázquez J, Price RJ, An H.
    J Food Prot; 2000 Feb; 63(2):244-51. PubMed ID: 10678431
    [Abstract] [Full Text] [Related]

  • 5. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.
    Kung HF, Tsai YH, Chang SC, Hong TY.
    J Food Prot; 2012 Oct; 75(10):1814-22. PubMed ID: 23043830
    [Abstract] [Full Text] [Related]

  • 6. Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.
    Lavizzari T, Breccia M, Bover-Cid S, Vidal-Carou MC, Veciana-Nogués MT.
    J Food Prot; 2010 Feb; 73(2):385-9. PubMed ID: 20132689
    [Abstract] [Full Text] [Related]

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  • 8. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
    de las Rivas B, Marcobal A, Carrascosa AV, Muñoz R.
    J Food Prot; 2006 Oct; 69(10):2509-14. PubMed ID: 17066936
    [Abstract] [Full Text] [Related]

  • 9. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
    Emborg J, Laursen BG, Dalgaard P.
    Int J Food Microbiol; 2005 Jun 15; 101(3):263-79. PubMed ID: 15925710
    [Abstract] [Full Text] [Related]

  • 10. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
    Allen DG, Green DP, Bolton GE, Jaykus LA, Cope WG.
    J Food Prot; 2005 Aug 15; 68(8):1676-82. PubMed ID: 21132978
    [Abstract] [Full Text] [Related]

  • 11. Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
    Leuschner RG, Hammes WP.
    Int J Food Sci Nutr; 1999 May 15; 50(3):159-64. PubMed ID: 10627831
    [Abstract] [Full Text] [Related]

  • 12. Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
    Periago MJ, Rodrigo J, Ros G, Rodríguez-Jérez JJ, Hernández-Herrero M.
    J Food Prot; 2003 Feb 15; 66(2):335-40. PubMed ID: 12597499
    [Abstract] [Full Text] [Related]

  • 13. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
    Nowak A, Czyzowska A.
    Meat Sci; 2011 Jul 15; 88(3):571-4. PubMed ID: 21382674
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  • 15. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
    Kuley E, Balıkcı E, Özoğul I, Gökdogan S, Ozoğul F.
    J Food Sci; 2012 Dec 15; 77(12):M650-8. PubMed ID: 22853653
    [Abstract] [Full Text] [Related]

  • 16. Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.
    Zare D, Muhammad K, Bejo MH, Ghazali HM.
    J Food Sci; 2015 Feb 15; 80(2):T479-83. PubMed ID: 25586500
    [Abstract] [Full Text] [Related]

  • 17. Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety.
    Bita S, Sharifian S.
    Food Chem; 2024 Mar 01; 435():137576. PubMed ID: 37774619
    [Abstract] [Full Text] [Related]

  • 18. Improved screening procedure for biogenic amine production by lactic acid bacteria.
    Bover-Cid S, Holzapfel WH.
    Int J Food Microbiol; 1999 Dec 01; 53(1):33-41. PubMed ID: 10598112
    [Abstract] [Full Text] [Related]

  • 19. Heat resistance of histamine-producing bacteria in irradiated tuna loins.
    Enache E, Kataoka A, Black DG, Weddig L, Hayman M, Bjornsdottir-Butler K.
    J Food Prot; 2013 Sep 01; 76(9):1608-14. PubMed ID: 23992506
    [Abstract] [Full Text] [Related]

  • 20. Biogenic amine production by Oenococcus oeni.
    Guerrini S, Mangani S, Granchi L, Vincenzini M.
    Curr Microbiol; 2002 May 01; 44(5):374-8. PubMed ID: 11927990
    [Abstract] [Full Text] [Related]

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