Biogenic amines (BAs) are group of substances that are formed from amino acids by
decarboxylation or amination and transamination of aldehydes and ketones. They may have …

Abstract Background Biogenic amines (BAs) are compounds considered to be contaminants
of foodstuff and are cause of poisoning. The main BAs found in foods are cadaverine …

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 six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection
after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride …

The formation of biogenic amines in food and beverages is mainly due to the presence of
proteins and/or free amino acids that represent the substrates for microbial or natural …

Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino
acids, mainly by microbial decarboxylation. The presence of these compounds is important …

Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a
potentiometric detector for food quality control is herein presented. Biogenic amines were …

This study aimed to establish a reliable method to determine the level of eight biogenic
amines in wine using derivatization and modified liquid-liquid extraction with high …

Histamine (HA) is an indicator of food freshness and quality. However, high concentrations
of HA can cause food poisoning. Simple, rapid, sensitive, and specific quantification can …

“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil
seeds, legumes or fruits. Plant milk consumption is rising in European and North American …