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Journal Abstract Search

170 related items for PubMed ID: 35113961

  • 21. 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; 27(7):880-8. PubMed ID: 20688229
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  • 22. 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 Oct; 31(8):1431-7. PubMed ID: 24844287
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  • 24. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 1999 Feb 02; 46(2):95-104. PubMed ID: 10728610
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  • 26. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.
    Serio A, Laika J, Maggio F, Sacchetti G, D'Alessandro F, Rossi C, Martuscelli M, Chaves-López C, Paparella A.
    Foods; 2020 Sep 13; 9(9):. PubMed ID: 32933210
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  • 28. Determination of 8 biogenic amines in aquatic products and their derived products by high-performance liquid chromatography-tandem mass spectrometry without derivatization.
    Zhang X, Fang C, Huang D, Yang G, Tang Y, Shi Y, Kong C, Cao P, Cai Y.
    Food Chem; 2021 Nov 01; 361():130044. PubMed ID: 34049048
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  • 29. Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.
    Jia W, Zhang R, Shi L, Zhang F, Chang J, Chu X.
    Food Chem; 2020 Aug 15; 321():126723. PubMed ID: 32276143
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  • 30. 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 15; 94(8):1537-42. PubMed ID: 24154976
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  • 31. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM, Solska E.
    Acta Sci Pol Technol Aliment; 2016 Jun 15; 15(2):191-200. PubMed ID: 28071009
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  • 32. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV.
    Restuccia D, Spizzirri UG, Parisi OI, Cirillo G, Picci N.
    Food Chem; 2015 May 15; 175():143-50. PubMed ID: 25577063
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  • 34. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 2001 Apr 11; 65(1-2):113-23. PubMed ID: 11322694
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  • 37. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
    De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Vander Heyden Y, Paelinck H.
    Meat Sci; 2014 Feb 11; 96(2 Pt A):821-8. PubMed ID: 24200576
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  • 39. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions.
    Adzaly NZ, Jackson A, Kang I, Almenar E.
    Meat Sci; 2016 Mar 11; 113():116-23. PubMed ID: 26656870
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  • 40. [Content and Origin of Nonvolatile Amines in Various Commercial Pickles].
    Handa A, Kawanabe H, Ibe A.
    Shokuhin Eiseigaku Zasshi; 2018 Mar 11; 59(1):36-44. PubMed ID: 29743466
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