Biogenic amines are compounds commonly present in living organisms in which they are
responsible for many essential functions. They can be naturally present in many foods such …

Essential foods as part of a daily meal may include numerous kinds of biogenic amines
(BAs) at various concentrations. BAs have a variety of toxicological effects on human health …

The qualitative and quantitative profile of biogenic amines (BA) in 50 samples of dry
fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

The main objective of this work was to examine the effects of using five types of commercial
starter cultures in fermented sausages. During the fermentation stage, changes in proteolytic …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus
xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage …

Aminogenesis in traditional fermented sausages produced in Europe was studied during
manufacturing process taking into account technological, physico-chemical and microbial …

The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-
mass spectrometry and metabolomics. The results showed significant differences in the …

Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed
during microbial fermentation. Several fermented foods may contain BAs such as histamine …