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Journal Abstract Search

356 related items for PubMed ID: 11505795

  • 1. [The content of biogenic amines in canned fish from the Turkish market].
    Erkan N, Helle N, Ozden O.
    Berl Munch Tierarztl Wochenschr; 2001; 114(7-8):241-5. PubMed ID: 11505795
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  • 2. [Biogenic amine contents in fish and fish preserves].
    Lebedzinska A, Eller KI, Tutel'ian VA.
    Vopr Pitan; 1990; (5):47-51. PubMed ID: 2275127
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  • 3. Simple and rapid determination of biogenic amines in fish and fish products by liquid chromatography-tandem mass spectrometry using 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate as a derivatization reagent.
    Shiono K, Tsutsumi T, Nabeshi H, Ikeda A, Yokoyama J, Akiyama H.
    J Chromatogr A; 2021 Apr 26; 1643():462046. PubMed ID: 33774435
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  • 4. Determination of biogenic amines in squid and white prawn by high-performance liquid chromatography with postcolumn derivatization.
    Zhao QX, Xu J, Xue CH, Sheng WJ, Gao RC, Xue Y, Li ZJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):3083-8. PubMed ID: 17381105
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  • 6. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
    Ozdestan O, Uren A.
    J Agric Food Chem; 2010 Feb 24; 58(4):2602-8. PubMed ID: 20099886
    [Abstract] [Full Text] [Related]

  • 7. Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C.
    Prester L, Macan J, Varnai VM, Orct T, Vukusic J, Kipcic D.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar 24; 26(3):355-62. PubMed ID: 19680909
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  • 10. 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 Mar 24; 7(1):25-9. PubMed ID: 24779975
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  • 11. Quality assurance of histamine analysis in fresh and canned fish.
    Evangelista WP, Silva TM, Guidi LR, Tette PA, Byrro RM, Santiago-Silva P, Fernandes C, Gloria MB.
    Food Chem; 2016 Nov 15; 211():100-6. PubMed ID: 27283612
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  • 13. Liquid chromatographic method for determination of biogenic amines in fish and fish products.
    Veciana-Nogues MT, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC.
    J AOAC Int; 1995 Nov 15; 78(4):1045-50. PubMed ID: 7580316
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  • 14. Levels of biogenic amines in retail market fermented meat products.
    Papavergou EJ, Savvaidis IN, Ambrosiadis IA.
    Food Chem; 2012 Dec 15; 135(4):2750-5. PubMed ID: 22980868
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  • 15. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
    Pons-Sánchez-Cascado S, Vidal-Carou MC, Mariné-Font A, Veciana-Nogués MT.
    J Agric Food Chem; 2005 Nov 02; 53(22):8586-92. PubMed ID: 16248557
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  • 16. Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp.
    Sato T, Horiuchi T, Nishimura I.
    Anal Biochem; 2005 Nov 15; 346(2):320-6. PubMed ID: 16236240
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  • 17. Levels of histamine and other biogenic amines in high-quality red wines.
    Konakovsky V, Focke M, Hoffmann-Sommergruber K, Schmid R, Scheiner O, Moser P, Jarisch R, Hemmer W.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr 15; 28(4):408-16. PubMed ID: 21337238
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  • 18. Differences between biogenic amine detection by HPLC methods using OPA and dansyl derivates.
    Alberto MR, Arena ME, De Nadra MC.
    Methods Mol Biol; 2004 Apr 15; 268():481-7. PubMed ID: 15156062
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