Technological factors affecting biogenic amine content in foods: A review
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …
Control of biogenic amines in food—existing and emerging approaches
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese,
vegetables, and wines. They are described as low molecular weight organic bases with …
vegetables, and wines. They are described as low molecular weight organic bases with …
Focused review: agmatine in fermented foods
Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous
cell functions; they take part in cell growth, division, and differentiation. These biogenic …
cell functions; they take part in cell growth, division, and differentiation. These biogenic …
[HTML][HTML] Presence of biogenic amines in food and their public health implications: A review
AK Omer, RR Mohammed, PSM Ameen, ZA Abas… - Journal of food …, 2021 - Elsevier
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 …
(BAs) at various concentrations. BAs have a variety of toxicological effects on human health …
Recent advances of conjugated polymer (CP) nanocomposite-based chemical sensors and their applications in food spoilage detection: A comprehensive review
Food quality and safety has been a great public concern all over the globe and reliable
sensors or monitoring systems has become a prerequisite to affirm quality of various food …
sensors or monitoring systems has become a prerequisite to affirm quality of various food …
Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum
Q Sun, Q Chen, F Li, D Zheng, B Kong - Food Control, 2016 - Elsevier
This study was conducted to evaluate the effects of inoculation with Staphylococcus xylosus,
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …
Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial …
JM Lorenzo, R Bermúdez, R Domínguez, A Guiotto… - Food Control, 2015 - Elsevier
The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45%
NaCl, 25% KCl, 20% CaCl 2 and 10% MgCl 2 and treatment IV: 30% NaCl, 50% KCl, 15 …
NaCl, 25% KCl, 20% CaCl 2 and 10% MgCl 2 and treatment IV: 30% NaCl, 50% KCl, 15 …
Occurrence of nine nitrosamines and secondary amines in source water and drinking water: Potential of secondary amines as nitrosamine precursors
W Wang, S Ren, H Zhang, J Yu, W An, J Hu, M Yang - water research, 2011 - Elsevier
Due to their high carcinogenicity, the control of nitrosamines, a group of disinfection by-
products (DBPs), is an important issue for drinking water supplies. In this study, a method …
products (DBPs), is an important issue for drinking water supplies. In this study, a method …
[HTML][HTML] The Prescriber's guide to the MAOI diet—thinking through tyramine troubles
V Van den Eynde, PK Gillman… - Psychopharmacology …, 2022 - ncbi.nlm.nih.gov
This review article features comprehensive discussions on the dietary restrictions issued to
patients taking a classic monoamine oxidase inhibitor (phenelzine, tranylcypromine …
patients taking a classic monoamine oxidase inhibitor (phenelzine, tranylcypromine …