The reaction of ninhydrin with primary amino groups to form the purple dye now called
Ruhemann's purple (RP) was discovered by Siegfried Ruhemann in 1910. In addition …

Biogenic amines are natural antinutrition factors and are important from a hygienic point of
view as they have been implicated as the causative agents in a number of food poisoning …

Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by
enzymes from microorganisms that emerge during food fermentation or due to incorrectly …

A differential plating medium was developed to detect decarboxylating lactobacilli in cheese.
With this medium, 15 cheeses made from raw milk were investigated for the presence of …

Biogenic amines are compounds formed by amino acid decarboxylation in fermented foods.
Most of the methods for amine determination involve acid extraction followed by a liquid …

A method for determining biogenic amines in food using micellar electrokinetic capillary
chromatography has been developed. Derivatization of the amines was performed with …

The extent of spoilage of muscle food products was determined through measurement of
volatile biogenic amines that emanated from food samples. The release of the amines was …

The effect of the hygienic quality of milk on changes in microbial counts and biogenic amine
content was evaluated during ripening of goat cheeses manufactured from pasteurized and …

The proposed chromatographic method provides a complete resolution of twelve amines in
a single run in milks and unripened cheeses, avoiding the losses of resolution linked to …

An improved method for the simultaneous determination of underivatized biogenic amines,
cadaverine, putrescine, spermidine, histamine, tyramine and some amino acids precursors …