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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

224 related items for PubMed ID: 23294548

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  • 4. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
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  • 5. [Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].
    Sawilska-Rautenstrauch D, Fonberg-Broczek M, Gawarska H, Starski A, Jedra M, Karłowski K.
    Rocz Panstw Zakl Hig; 2010 Aug; 61(4):361-5. PubMed ID: 21446116
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  • 6. Application of UHPLC for the determination of free amino acids in different cheese varieties.
    Mayer HK, Fiechter G.
    Anal Bioanal Chem; 2013 Oct; 405(25):8053-61. PubMed ID: 23615938
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  • 7. Determination of biogenic amines in cheese by ion exchange chromatography.
    Standara S, Veselá M, Drdák M.
    Nahrung; 2000 Feb; 44(1):28-31. PubMed ID: 10702996
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  • 8. Determination of biogenic amines in cheese.
    Vale SR, Glória MB.
    J AOAC Int; 1997 Feb; 80(5):1006-12. PubMed ID: 9325578
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  • 9. 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
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  • 10. The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses.
    Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L.
    Chem Zvesti; 2018 Oct 06; 72(10):2599-2606. PubMed ID: 30147226
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  • 11. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic.
    Buňková L, Adamcová G, Hudcová K, Velichová H, Pachlová V, Lorencová E, Buňka F.
    Food Chem; 2013 Nov 01; 141(1):548-51. PubMed ID: 23768392
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  • 12. 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
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  • 13. Simultaneous determination of 23 amino acids and 7 biogenic amines in fermented food samples by liquid chromatography/quadrupole time-of-flight mass spectrometry.
    Jia S, Kang YP, Park JH, Lee J, Kwon SW.
    J Chromatogr A; 2011 Dec 23; 1218(51):9174-82. PubMed ID: 22074649
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  • 14. Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography.
    Novella-Rodríguez S, Veciana-Nogués MT, Vidal-Carou MC.
    J Agric Food Chem; 2000 Nov 23; 48(11):5117-23. PubMed ID: 11087446
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  • 15. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug 23; 74(3):276-82. PubMed ID: 17466118
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  • 16. Determination of Biogenic Amines in Cheese by Ion Chromatography with Tandem Mass Spectrometry Detection.
    Ščavničar A, Rogelj I, Kočar D, Kse S, Pompe M.
    J AOAC Int; 2018 Sep 01; 101(5):1542-1547. PubMed ID: 29571305
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  • 19. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese.
    Andiç S, Tunçtürk Y, Gençcelep H.
    J Dairy Sci; 2011 Apr 01; 94(4):1668-78. PubMed ID: 21426954
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