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Journal Abstract Search

310 related items for PubMed ID: 25466133

  • 1. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.
    Toro-Funes N, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC.
    Food Chem; 2015 Apr 15; 173():1119-24. PubMed ID: 25466133
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  • 5. 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 Apr 15; 31(8):1431-7. PubMed ID: 24844287
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  • 6. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).
    Bai X, Byun BY, Mah JH.
    Food Chem; 2013 Nov 15; 141(2):1026-31. PubMed ID: 23790882
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  • 11. Detection of biogenic amines and microbial safety assessment of novel Meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium sativum.
    Shukla S, Lee JS, Bajpai VK, Nile SH, Huh YS, Han YK, Kim M.
    Food Chem Toxicol; 2018 Sep 15; 119():231-236. PubMed ID: 29653182
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  • 12. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review.
    Park YK, Lee JH, Mah JH.
    Food Chem; 2019 Apr 25; 278():1-9. PubMed ID: 30583348
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  • 13. Reduction in biogenic amines in douchi fermented by probiotic bacteria.
    Fong FLY, Lam KY, San Lau C, Ho KH, Kan YH, Poon MY, El-Nezami H, Sze ETP.
    PLoS One; 2020 Apr 25; 15(3):e0230916. PubMed ID: 32214369
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  • 16. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
    Qi W, Hou LH, Guo HL, Wang CL, Fan ZC, Liu JF, Cao XH.
    J Sci Food Agric; 2014 Jun 25; 94(8):1537-42. PubMed ID: 24154976
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  • 17. [Content and Origin of Nonvolatile Amines in Various Commercial Pickles].
    Handa A, Kawanabe H, Ibe A.
    Shokuhin Eiseigaku Zasshi; 2018 Jun 25; 59(1):36-44. PubMed ID: 29743466
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  • 18. Ultra-performance convergence chromatography (UPC²) method for the analysis of biogenic amines in fermented foods.
    Gong X, Qi N, Wang X, Lin L, Li J.
    Food Chem; 2014 Nov 01; 162():172-5. PubMed ID: 24874373
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  • 19. 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 01; 57():140-6. PubMed ID: 23531627
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  • 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 01; 376(2):162-7. PubMed ID: 12677337
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