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Journal Abstract Search

162 related items for PubMed ID: 26953496

  • 1. Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.
    Zhou X, Qiu M, Zhao D, Lu F, Ding Y.
    J Food Sci; 2016 Apr; 81(4):M913-20. PubMed ID: 26953496
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  • 2. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
    Zaman MZ, Abu Bakar F, Jinap S, Bakar J.
    Int J Food Microbiol; 2011 Jan 31; 145(1):84-91. PubMed ID: 21183239
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  • 3. Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C.
    Shakila RJ, Vasundhara TS, Rao DV.
    Z Lebensm Unters Forsch; 1996 Jul 31; 203(1):71-6. PubMed ID: 8765991
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  • 6. Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation.
    Ma X, Sang X, Yan C, Zhang Y, Bi J, Zhang G, Hao H, Hou H.
    Appl Environ Microbiol; 2022 Jul 12; 88(13):e0069022. PubMed ID: 35695487
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  • 7. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
    Jiang W, Xu Y, Li C, Dong X, Wang D.
    Food Addit Contam Part B Surveill; 2014 Jul 12; 7(1):25-9. PubMed ID: 24779975
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  • 9. 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 12; 119():231-236. PubMed ID: 29653182
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  • 11. 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 12; 94(8):1537-42. PubMed ID: 24154976
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  • 13. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
    Udomsil N, Rodtong S, Choi YJ, Hua Y, Yongsawatdigul J.
    J Agric Food Chem; 2011 Aug 10; 59(15):8401-8. PubMed ID: 21710980
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  • 14. Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce.
    Li J, Huang H, Feng W, Guan R, Zhou L, Cheng H, Ye X.
    J Food Prot; 2019 Sep 10; 82(9):1539-1545. PubMed ID: 31414900
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  • 15. Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation.
    Wu J, Wu Z, Zhang W.
    Food Res Int; 2024 Jul 10; 188():114501. PubMed ID: 38823874
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  • 16. 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 10; 57():140-6. PubMed ID: 23531627
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  • 20. Biogenic amines in fish, fish products and shellfish: a review.
    Prester L.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Nov 10; 28(11):1547-60. PubMed ID: 21834642
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