-
2
-
-
0000115898
-
Polyamines in food and their consequences for food quality and human health
-
Bardócz S. Polyamines in food and their consequences for food quality and human health. Trends Food Sci. Technol. 1995; 6: 341-346.
-
(1995)
Trends Food Sci. Technol.
, vol.6
, pp. 341-346
-
-
Bardócz, S.1
-
3
-
-
84964316661
-
Biogenic amines in cheese and other fermented foods: A review
-
Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: A review. J. Food Prot. 1991; 54: 460-470.
-
(1991)
J. Food Prot.
, vol.54
, pp. 460-470
-
-
Stratton, J.E.1
Hutkins, R.W.2
Taylor, S.L.3
-
6
-
-
0003096020
-
A study of factors influencing histamine production in meat
-
Teodorovic V, Buncic S, Similjanic D. A study of factors influencing histamine production in meat. Fleischwirtschaft 1994; 74: 170-172.
-
(1994)
Fleischwirtschaft
, vol.74
, pp. 170-172
-
-
Teodorovic, V.1
Buncic, S.2
Similjanic, D.3
-
7
-
-
0005225952
-
Biogenic amines: Their importance in foods
-
Santos MHS. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 1996; 29: 213-231.
-
(1996)
Int. J. Food Microbiol.
, vol.29
, pp. 213-231
-
-
Santos, M.H.S.1
-
8
-
-
84985161670
-
Tyramine in fermented sausage: Factors affecting formation of tyrosine and tyrosine decarboxylase
-
Eitenmiller RR, Koehler PE, Reagan RE. Tyramine in fermented sausage: factors affecting formation of tyrosine and tyrosine decarboxylase. J. Food Sci. 1978; 43: 689-693.
-
(1978)
J. Food Sci.
, vol.43
, pp. 689-693
-
-
Eitenmiller, R.R.1
Koehler, P.E.2
Reagan, R.E.3
-
9
-
-
84987313439
-
Factors affecting amine production by selected strain of Lactobacillus bulgaricus
-
Chander H, Batish VK, Babu S, Singh RS. Factors affecting amine production by selected strain of Lactobacillus bulgaricus. J. Food Sci. 1989; 54: 940-942.
-
(1989)
J. Food Sci.
, vol.54
, pp. 940-942
-
-
Chander, H.1
Batish, V.K.2
Babu, S.3
Singh, R.S.4
-
10
-
-
0028003063
-
Histamine and tyramine production by a Lactobacillus strain subjected to external pH decrease
-
Maijala RL. Histamine and tyramine production by a Lactobacillus strain subjected to external pH decrease. J. Food Prot. 1994; 57: 259-262.
-
(1994)
J. Food Prot.
, vol.57
, pp. 259-262
-
-
Maijala, R.L.1
-
11
-
-
0000654769
-
The effect of GDL-induced pH decrease on the formation on biogenic amines in meat
-
Maijala RL, Eerola SH, Aho MA, Hirn JA. The effect of GDL-induced pH decrease on the formation on biogenic amines in meat. J. Food Prot. 1993; 50: 125-129.
-
(1993)
J. Food Prot.
, vol.50
, pp. 125-129
-
-
Maijala, R.L.1
Eerola, S.H.2
Aho, M.A.3
Hirn, J.A.4
-
12
-
-
0141587518
-
Marinades
-
Borgstrom G (ed). Academic Press, New York
-
Meyer V. Marinades. In: Borgstrom G (ed). Fish as Food, Volume, 3 Part, 1. Academic Press, New York. 1965; 165-191.
-
(1965)
Fish as Food
, vol.3
, Issue.1 PART
, pp. 165-191
-
-
Meyer, V.1
-
13
-
-
0141810661
-
Marinades
-
Ministry of Agriculture, Fisheries and Food, Torry Research Station, Aberdeen
-
McLay R. Marinades. Torry Advisory Note No: 56. Ministry of Agriculture, Fisheries and Food, Torry Research Station, Aberdeen. 1972; 1-10.
-
(1972)
Torry Advisory Note No: 56
, vol.56
, pp. 1-10
-
-
McLay, R.1
-
14
-
-
0001159453
-
Salting and marinating of fish
-
Sikorski ZE (ed). CRC Press, Inc., Boca Raton, FL
-
Shenderyuk VI, Bykowski PJ. Salting and marinating of fish. In: Sikorski ZE (ed). Seafood: Resources, Nutritional Composition and Preservation. CRC Press, Inc., Boca Raton, FL. 1989; 147-162.
-
(1989)
Seafood: Resources, Nutritional Composition and Preservation
, pp. 147-162
-
-
Shenderyuk, V.I.1
Bykowski, P.J.2
-
15
-
-
0031764614
-
Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening
-
Leuschner RGK, Kurihara R, Hammes WP. Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening. Int. J. Food Microbiol. 1998; 44: 15-20.
-
(1998)
Int. J. Food Microbiol.
, vol.44
, pp. 15-20
-
-
Leuschner, R.G.K.1
Kurihara, R.2
Hammes, W.P.3
-
16
-
-
0028357067
-
Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish
-
Leisner JJ, Millan JC, Huss HH, Larsen LM. Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish. J. Appl. Bacteriol. 1994; 76: 417-423.
-
(1994)
J. Appl. Bacteriol.
, vol.76
, pp. 417-423
-
-
Leisner, J.J.1
Millan, J.C.2
Huss, H.H.3
Larsen, L.M.4
-
17
-
-
84987276700
-
Histamine and tyramine during storage and spoilage of anchovies, Engraulis encrasicholus: Relationships with other fish spoilage indicators
-
Veciana-Nogues MT, Vidal-Carou MC, Mariné-Font A. Histamine and tyramine during storage and spoilage of anchovies, Engraulis encrasicholus: Relationships with other fish spoilage indicators. J. Food Sci. 1990; 55: 1192-1194.
-
(1990)
J. Food Sci.
, vol.55
, pp. 1192-1194
-
-
Veciana-Nogues, M.T.1
Vidal-Carou, M.C.2
Mariné-Font, A.3
-
18
-
-
84985201302
-
Simultanous analysis of biogenic amines in canned fish by HPLC
-
Yen GC, Hsieh CL. Simultanous analysis of biogenic amines in canned fish by HPLC. J. Food Sci. 1991; 56: 158-160.
-
(1991)
J. Food Sci.
, vol.56
, pp. 158-160
-
-
Yen, G.C.1
Hsieh, C.L.2
-
20
-
-
84985164586
-
Chemical quality index of canned tuna as determined by high pressure liquid chromatography
-
Mietz JL, Karmas E. Chemical quality index of canned tuna as determined by high pressure liquid chromatography. J. Food Sci. 1977; 42: 155-158.
-
(1977)
J. Food Sci.
, vol.42
, pp. 155-158
-
-
Mietz, J.L.1
Karmas, E.2
-
21
-
-
0000847878
-
Polyamine and histamine content of rockfish, salmon, lobster and shrimp as an indicator decomposition
-
Mietz JL, Karmas E. Polyamine and histamine content of rockfish, salmon, lobster and shrimp as an indicator decomposition. J. Assoc. Anal. Chem. 1978; 61: 139-145.
-
(1978)
J. Assoc. Anal. Chem.
, vol.61
, pp. 139-145
-
-
Mietz, J.L.1
Karmas, E.2
-
22
-
-
0141810662
-
Food analysis: Analytical and quality control methods for the food manufacturer and buyer
-
Lees R (ed). Leonard Hill Books, London
-
Lees R. Food analysis: Analytical and quality control methods for the food manufacturer and buyer. In: Lees R (ed). Laboratory Handbook of Methods of Food Analysis, 3rd edn. Leonard Hill Books, London. 1975; 96-97.
-
(1975)
Laboratory Handbook of Methods of Food Analysis, 3rd Edn.
, pp. 96-97
-
-
Lees, R.1
-
24
-
-
0040909254
-
Changes in free amino acids and biogenic amines during ripening of fresh and frozen sardine
-
Mendes R, Gonçalves A, Nunes ML. Changes in free amino acids and biogenic amines during ripening of fresh and frozen sardine. J. Food Biochem. 1999; 23: 295-306.
-
(1999)
J. Food Biochem.
, vol.23
, pp. 295-306
-
-
Mendes, R.1
Gonçalves, A.2
Nunes, M.L.3
-
25
-
-
0001460448
-
Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines and organoleptic changes
-
Veciana-Nogués MT, Mariné-Font A, Vidal-Carou C. Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines and organoleptic changes. J. Agric. Food Chem. 1997; 45: 2036-2041.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 2036-2041
-
-
Veciana-Nogués, M.T.1
Mariné-Font, A.2
Vidal-Carou, C.3
-
26
-
-
0034787996
-
Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice
-
Ruiz-Capillas C, Moral A. Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice. J. Food Sci. 2001; 66: 1030-1032.
-
(2001)
J. Food Sci.
, vol.66
, pp. 1030-1032
-
-
Ruiz-Capillas, C.1
Moral, A.2
-
27
-
-
84987325049
-
Symposium: Microbial metabolites of importance in dairy products
-
Edwards ST, Sandine WE. Symposium: microbial metabolites of importance in dairy products. J. Dairy Sci. 1981; 64: 2431-2438.
-
(1981)
J. Dairy Sci.
, vol.64
, pp. 2431-2438
-
-
Edwards, S.T.1
Sandine, W.E.2
-
28
-
-
0000886462
-
Detection method for histamine producing, dairy-related bacteria using diamine oxidase and leucocrystal violet
-
Sumner SS, Taylor SL. Detection method for histamine producing, dairy-related bacteria using diamine oxidase and leucocrystal violet. J. Food Prot. 1989; 52: 105-108.
-
(1989)
J. Food Prot.
, vol.52
, pp. 105-108
-
-
Sumner, S.S.1
Taylor, S.L.2
-
30
-
-
0005225952
-
Biogenic amines: Their importance in foods
-
Silla Santos MH. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 1996; 20: 213-231.
-
(1996)
Int. J. Food Microbiol.
, vol.20
, pp. 213-231
-
-
Silla Santos, M.H.1
-
31
-
-
84987368249
-
Histamine and tyramine in preserved and semi-preserved fish products
-
Veciana-Nogues MT, Vidal-Carou MC, Marine-Font A. Histamine and tyramine in preserved and semi-preserved fish products. J. Food Sci. 1989; 54: 1653-1655.
-
(1989)
J. Food Sci.
, vol.54
, pp. 1653-1655
-
-
Veciana-Nogues, M.T.1
Vidal-Carou, M.C.2
Marine-Font, A.3
|