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Journal Abstract Search

140 related items for PubMed ID: 23561112

  • 1. Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures.
    Zare D, Muhammad K, Bejo MH, Ghazali HM.
    Food Chem; 2013 Aug 15; 139(1-4):320-5. PubMed ID: 23561112
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Development and validation of an ion-pair chromatographic method for simultaneous determination of trans- and cis-urocanic acid in fish samples.
    Zare D, Muhammad K, Bejo MH, Ghazali HM.
    J Chromatogr A; 2012 Sep 21; 1256():144-9. PubMed ID: 22885043
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  • 5. 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 21; 27(7):880-8. PubMed ID: 20688229
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  • 7. Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage.
    Antoine FR, Wei CI, Otwell WS, Sims CA, Littell RC, Hogle AD, Marshall MR.
    J Food Prot; 2004 Oct 21; 67(10):2255-62. PubMed ID: 15508638
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  • 8. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
    Gui M, Binzhao, Song J, Zhang Z, Hui P, Li P.
    J Sci Food Agric; 2014 Aug 21; 94(10):2057-63. PubMed ID: 24318167
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  • 9. Determination of biogenic amines in Chub Mackerel from different storage methods.
    He S, Chen Y, Yang X, Gao J, Su D, Deng J, Tian B.
    J Food Sci; 2020 Jun 21; 85(6):1699-1706. PubMed ID: 32458467
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  • 11. Gas chromatographic determination of cadaverine, putrescine, and histamine in foods.
    Staruszkiewicz WF, Bond JF.
    J Assoc Off Anal Chem; 1981 May 21; 64(3):584-91. PubMed ID: 7195397
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  • 12. 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 21; 96(1):82-7. PubMed ID: 23896140
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  • 13. Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score.
    Shi C, Cui J, Lu H, Shen H, Luo Y.
    J Sci Food Agric; 2012 Dec 21; 92(15):3079-84. PubMed ID: 22653554
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  • 14. Gas chromatographic method for putrescine and cadaverine in canned tuna and mahimahi and fluorometric method for histamine (minor modification of AOAC Official Method 977.13): collaborative study.
    Rogers PL, Staruszkiewicz W.
    J AOAC Int; 1997 Dec 21; 80(3):591-602. PubMed ID: 9170656
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  • 15. Determination of putrescine and cadaverine in seafood (finfish and shellfish) by liquid chromatography using pyrene excimer fluorescence.
    Marks Rupp HS, Anderson CR.
    J Chromatogr A; 2005 Nov 11; 1094(1-2):60-9. PubMed ID: 16257290
    [Abstract] [Full Text] [Related]

  • 16. Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.
    Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.
    J Food Sci; 2008 Sep 11; 73(7):S345-53. PubMed ID: 18803727
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  • 17. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.
    Al Bulushi I, Poole S, Deeth HC, Dykes GA.
    Crit Rev Food Sci Nutr; 2009 Apr 11; 49(4):369-77. PubMed ID: 19234946
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  • 18. [Biogenic amine contents in fish and fish preserves].
    Lebedzinska A, Eller KI, Tutel'ian VA.
    Vopr Pitan; 1990 Apr 11; (5):47-51. PubMed ID: 2275127
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  • 19. Optimising cell temperature and dispersion field strength for the screening for putrescine and cadaverine with thermal desorption-gas chromatography-differential mobility spectrometry.
    Awan MA, Fleet I, Thomas CL.
    Anal Chim Acta; 2008 Mar 24; 611(2):226-32. PubMed ID: 18328325
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  • 20. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
    Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F.
    J Appl Microbiol; 2009 Apr 24; 106(4):1397-407. PubMed ID: 19239554
    [Abstract] [Full Text] [Related]

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