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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

540 related items for PubMed ID: 20099886

  • 1. 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]

  • 2. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
    Lu S, Xu X, Shu R, Zhou G, Meng Y, Sun Y, Chen Y, Wang P.
    J Food Sci; 2010 Aug 01; 75(6):M366-72. PubMed ID: 20722938
    [Abstract] [Full Text] [Related]

  • 3. Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
    Hernández-Orte P, Peña-Gallego A, Ibarz MJ, Cacho J, Ferreira V.
    J Chromatogr A; 2006 Oct 06; 1129(2):160-4. PubMed ID: 16876810
    [Abstract] [Full Text] [Related]

  • 4. [Biogenic amine contents in fish and fish preserves].
    Lebedzinska A, Eller KI, Tutel'ian VA.
    Vopr Pitan; 1990 Oct 06; (5):47-51. PubMed ID: 2275127
    [Abstract] [Full Text] [Related]

  • 5. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
    Leggio A, Belsito EL, De Marco R, Di Gioia ML, Liguori A, Siciliano C, Spinella M.
    J Food Sci; 2012 Apr 06; 77(4):S170-5. PubMed ID: 22515254
    [Abstract] [Full Text] [Related]

  • 6. Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
    Shukla S, Park HK, Kim JK, Kim M.
    Food Chem Toxicol; 2010 May 06; 48(5):1191-5. PubMed ID: 20146930
    [Abstract] [Full Text] [Related]

  • 7. Detection and quantification of biogenic amines in fermented food products sold in Botswana.
    Magwamba C, Matsheka MI, Mpuchane S, Gashe BA.
    J Food Prot; 2010 Sep 06; 73(9):1703-8. PubMed ID: 20828480
    [Abstract] [Full Text] [Related]

  • 8. A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography.
    Ozdestan O, Uren A.
    Talanta; 2009 Jun 15; 78(4-5):1321-6. PubMed ID: 19362195
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
    Rabie MA, Peres C, Malcata FX.
    Meat Sci; 2014 Jan 15; 96(1):82-7. PubMed ID: 23896140
    [Abstract] [Full Text] [Related]

  • 11. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.
    Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D.
    Anim Sci J; 2020 Jan 15; 91(1):e13466. PubMed ID: 33043554
    [Abstract] [Full Text] [Related]

  • 12. Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).
    Gong X, Wang X, Qi N, Li J, Lin L, Han Z.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Jan 15; 31(8):1431-7. PubMed ID: 24844287
    [Abstract] [Full Text] [Related]

  • 13. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct 15; 27(7):880-8. PubMed ID: 20688229
    [Abstract] [Full Text] [Related]

  • 14. Biogenic amines determination in some Romanian meat products.
    Zamosteanu N, Filip C, Jerca L, Albuţ I, Cuciureanu R.
    Rev Med Chir Soc Med Nat Iasi; 2009 Oct 15; 113(4):1195-9. PubMed ID: 20191898
    [Abstract] [Full Text] [Related]

  • 15. Determination of biogenic amines in wines by pre-column derivatization and high-performance liquid chromatography coupled to mass spectrometry.
    García-Villar N, Hernández-Cassou S, Saurina J.
    J Chromatogr A; 2009 Sep 04; 1216(36):6387-93. PubMed ID: 19643426
    [Abstract] [Full Text] [Related]

  • 16. Biogenic amines in wines from three Spanish regions.
    Landete JM, Ferrer S, Polo L, Pardo I.
    J Agric Food Chem; 2005 Feb 23; 53(4):1119-24. PubMed ID: 15713028
    [Abstract] [Full Text] [Related]

  • 17. Differences between biogenic amine detection by HPLC methods using OPA and dansyl derivates.
    Alberto MR, Arena ME, De Nadra MC.
    Methods Mol Biol; 2004 Feb 23; 268():481-7. PubMed ID: 15156062
    [Abstract] [Full Text] [Related]

  • 18. Relationship between biogenic amines and free amino Acid contents of wines and musts from Alentejo (Portugal).
    Herbert P, Cabrita MJ, Ratola N, Laureano O, Alves A.
    J Environ Sci Health B; 2006 Feb 23; 41(7):1171-86. PubMed ID: 16923599
    [Abstract] [Full Text] [Related]

  • 19. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
    Nie X, Zhang Q, Lin S.
    Food Chem; 2014 Jun 15; 153():432-6. PubMed ID: 24491750
    [Abstract] [Full Text] [Related]

  • 20. The influence of the brewing process on the formation of biogenic amines in beers.
    Romero R, Bagur MG, Sánchez-Viñas M, Gázquez D.
    Anal Bioanal Chem; 2003 May 15; 376(2):162-7. PubMed ID: 12677337
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 27.