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Journal Abstract Search

237 related items for PubMed ID: 24323937

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  • 6. 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; 41(7):1171-86. PubMed ID: 16923599
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  • 7. 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; 28(4):408-16. PubMed ID: 21337238
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  • 9. Melatonin is formed during winemaking at safe levels of biogenic amines.
    Rodriguez-Naranjo MI, Ordóñez JL, Callejón RM, Cantos-Villar E, Garcia-Parrilla MC.
    Food Chem Toxicol; 2013 Jul; 57():140-6. PubMed ID: 23531627
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  • 15. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2 -free red wines.
    Marchante L, Mena A, Izquierdo-Cañas PM, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC.
    J Sci Food Agric; 2021 Feb; 101(3):1143-1149. PubMed ID: 32789849
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  • 17. Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines.
    Héberger K, Csomós E, Simon-Sarkadi L.
    J Agric Food Chem; 2003 Dec 31; 51(27):8055-60. PubMed ID: 14690396
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