-
1
-
-
84988097369
-
Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice
-
ABABOUCH, L., AFILAL, M.E., BENABDELJELIL, H. BUSTA, F.F. 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice. Int. J. Food Sci. Technol. 26, 297 306.
-
(1991)
Int. J. Food Sci. Technol.
, vol.26
, pp. 297-306
-
-
Ababouch, L.1
Afilal, M.E.2
Benabdeljelil, H.3
Busta, F.F.4
-
2
-
-
84963811989
-
Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice
-
BENNOUR, M., EL MARRAKCHI, A., BOUCHRITI, N., HAMAMA, A. EL QUADRA, M. 1991. Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. J. Food Prot. 54, 789 792.
-
(1991)
J. Food Prot.
, vol.54
, pp. 789-792
-
-
Bennour, M.1
Marrakchi, A.E.L.2
Bouchriti, N.3
Hamama, A.4
Quadra, M.E.L.5
-
3
-
-
34548441732
-
-
COMMISSION REGULATION 2073/2005/EC. of 15 NOVEMBER 2005. Official Journal L 338/1, 22/12/ 2005.
-
COMMISSION REGULATION 2073/2005/EC of 15 NOVEMBER 2005. 2005. Official Journal L 338/1, 22/12/ 2005.
-
(2005)
-
-
-
4
-
-
0027602676
-
Liquid chromatographic determination of biogenic amines in dry sausages
-
EEROLA, S., HINKKANEN, R., LINDFORS, E. HIRVI, T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Int. 76, 575 580.
-
(1993)
J. AOAC Int.
, vol.76
, pp. 575-580
-
-
Eerola, S.1
Hinkkanen, R.2
Lindfors, E.3
Hirvi, T.4
-
5
-
-
84962035571
-
Sensory, chemical, and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice
-
EL MARRAKCHI, A., BENNOUR, M., BOUCHRITI, N., HAMAMA, A. TAGAFAIT, H. 1990. Sensory, chemical, and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. J. Food Prot. 53, 600 605.
-
(1990)
J. Food Prot.
, vol.53
, pp. 600-605
-
-
Marrakchi, A.E.L.1
Bennour, M.2
Bouchriti, N.3
Hamama, A.4
Tagafait, H.5
-
6
-
-
0003349093
-
Scombrotoxin (histamine) formation
-
FOOD AND DRUG ADMINISTRATION (FDA). In. 3rd Ed., pp., Office of Seafood, Washington, DC.
-
FOOD AND DRUG ADMINISTRATION (FDA). 2001. Scombrotoxin (histamine) formation. In Fish and Fisheries Products Hazards and Controls Guidance, 3rd Ed., pp. 83 102, Office of Seafood, Washington, DC.
-
(2001)
Fish and Fisheries Products Hazards and Controls Guidance
, pp. 83-102
-
-
-
7
-
-
0345621671
-
Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus)
-
HERNÁNDEZ-HERRERO, M.M., ROIG-SAGUÉS, A.X., RODRÍGUEZ-JEREZ, J.J. MORA-VENTURA, M.T. 1999. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J. Food Prot. 62, 509 514.
-
(1999)
J. Food Prot.
, vol.62
, pp. 509-514
-
-
Hernández-Herrero, M.M.1
Roig-Sagués, A.X.2
Rodríguez-Jerez, J.J.3
Mora-Ventura, M.T.4
-
8
-
-
84986492560
-
Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible of scombroid poisoning
-
HWANG, D.F., CHANG, S.H., SHIAU, C.Y. CHENG, C.C. 1995. Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible of scombroid poisoning. J. Food Sci. 60, 926 928.
-
(1995)
J. Food Sci.
, vol.60
, pp. 926-928
-
-
Hwang, D.F.1
Chang, S.H.2
Shiau, C.Y.3
Cheng, C.C.4
-
9
-
-
0032927354
-
Histamine formation and bacterial spoilage of albacore harvested off the U.S. Northwest Coast
-
KIM, S.H., AN, H. PRICE, R.J. 1999. Histamine formation and bacterial spoilage of albacore harvested off the U.S. Northwest Coast. J. Food Sci. 64, 340 343.
-
(1999)
J. Food Sci.
, vol.64
, pp. 340-343
-
-
Kim, S.H.1
An, H.2
Price, R.J.3
-
10
-
-
0034799227
-
Identification of bacteria crucial to histamine accumulation in pacific mackerel during storage
-
KIM, S.H., FIELD, K.G., CHANG, D.S., WEI, C.I. AN, H. 2001. Identification of bacteria crucial to histamine accumulation in pacific mackerel during storage. J. Food Prot. 64, 1556 1564.
-
(2001)
J. Food Prot.
, vol.64
, pp. 1556-1564
-
-
Kim, S.H.1
Field, K.G.2
Chang, D.S.3
Wei, C.I.4
An, H.5
-
12
-
-
0035542814
-
Growth and histamine formation of Morganella morganii in determining the safety and quality of inoculated and uninoculated bluefish (Pomatomus saltatrix)
-
LORCA, T.A., GINGERICH, T.M., PIERSON, M.D., FLICK, G.J., HACKNEY, C.R. SUMNER, S.S. 2001. Growth and histamine formation of Morganella morganii in determining the safety and quality of inoculated and uninoculated bluefish (Pomatomus saltatrix). J. Food Prot. 64, 2015 2019.
-
(2001)
J. Food Prot.
, vol.64
, pp. 2015-2019
-
-
Lorca, T.A.1
Gingerich, T.M.2
Pierson, M.D.3
Flick, G.J.4
Hackney, C.R.5
Sumner, S.S.6
-
13
-
-
0342700234
-
Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0°C
-
PACHECO-AGUILAR, R., LUGO-SÁNCHEZ, M.E. ROBLES-BURGUEÑO, M.R. 2000. Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0°C. J. Food Sci. 65, 40 47.
-
(2000)
J. Food Sci.
, vol.65
, pp. 40-47
-
-
Pacheco-Aguilar, R.1
Lugo-Sánchez, M.E.2
Robles-Burgueño, M.R.3
-
14
-
-
27744434276
-
Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies
-
PONS-SÁNCHEZ-CASCADO, S., VIDAL-CAROU, M.C., MARINÉ-FONT, A. VECIANA-NOGUÉS, M.T. 2005. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. J. Agric. Food Chem. 53, 8586 8592.
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 8586-8592
-
-
Pons-Sánchez-Cascado, S.1
Vidal-Carou, M.C.2
Mariné-Font, A.3
Veciana-Nogués, M.T.4
-
15
-
-
0029686607
-
Biogenic amines in fish and shellfish
-
RAWLES, D.D., FLICK, G.J. MARTIN, R.E. 1996. Biogenic amines in fish and shellfish. Adv. Food Nutr. Res. 39, 329 365.
-
(1996)
Adv. Food Nutr. Res.
, vol.39
, pp. 329-365
-
-
Rawles, D.D.1
Flick, G.J.2
Martin, R.E.3
-
16
-
-
0021183105
-
Histamine production by psychrotrophic Pseudomonads isolated from tuna fish
-
RYSER, E.T., MARTH, E.H. TAYLOR, S.L. 1984. Histamine production by psychrotrophic Pseudomonads isolated from tuna fish. J. Food Prot. 47, 378 380.
-
(1984)
J. Food Prot.
, vol.47
, pp. 378-380
-
-
Ryser, E.T.1
Marth, E.H.2
Taylor, S.L.3
-
17
-
-
0038685996
-
Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature
-
SHAKILA, R.J., VIJAYALAKSHMI, K. JEYASEKARAN, G. 2003. Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chem. 3, 347 352.
-
(2003)
Food Chem.
, vol.3
, pp. 347-352
-
-
Shakila, R.J.1
Vijayalakshmi, K.2
Jeyasekaran, G.3
-
18
-
-
0030265217
-
Significance of biogenic amines to food safety and human health
-
SHALABY, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29, 675 690.
-
(1996)
Food Res. Int.
, vol.29
, pp. 675-690
-
-
Shalaby, A.R.1
-
19
-
-
0348226623
-
Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares)
-
STARUSZKIEWICZ, W.F., BARNETT, J.D., ROGERS, P.L., BENNER, R.A., JR., WONG, L.L. COOK, J. 2004. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares). J. Food Prot. 67, 134 141.
-
(2004)
J. Food Prot.
, vol.67
, pp. 134-141
-
-
Staruszkiewicz, W.F.1
Barnett, J.D.2
Rogers, P.L.3
Benner, R.A.4
Jr5
Wong, L.L.6
Cook, J.7
-
20
-
-
0002551533
-
Scombroid poisoning
-
In. D. WARD, C. HACKNEY, eds.) pp., Spectrum, New York, NY.
-
STRATTON, J.E. TAYLOR, S.L. 1991. Scombroid poisoning. In Microbiology of Marine Food Products D. WARD, C. HACKNEY, eds.) pp. 331 351, Spectrum, New York, NY.
-
(1991)
Microbiology of Marine Food Products
, pp. 331-351
-
-
Stratton, J.E.1
Taylor, S.L.2
-
21
-
-
84987276700
-
Histamine and tyramine during storage and spoilage of anchovie, Engraulis encrasicholus: Relationships with other fish spoilage indicators
-
VECIANA-NOGUÉS, M.T., VIDAL-CAROU, M.C. MARINÉ-FONT, A. 1990. Histamine and tyramine during storage and spoilage of anchovie, Engraulis encrasicholus: Relationships with other fish spoilage indicators. J. Food Sci. 55, 1192 1195.
-
(1990)
J. Food Sci.
, vol.55
, pp. 1192-1195
-
-
Veciana-Nogués, M.T.1
Vidal-Carou, M.C.2
Mariné-Font, A.3
|