Histamine is a biogenic amine that is contained in various food, especially fish and fish
products. The freshness of the fish can be identified by the concentration of the histamine …

Histamine is one of the most interesting biogenic amines in terms of chemical properties,
biological role, and significance in the food industry. It is present in numerous popular food …

In this work, a cheap and widely applicable dispersive liquid-liquid microextraction (DLLME)
method was developed for the extraction of Ni (II) and Cu (II) from water and food samples …

Capillary electrophoresis (CE) handles complex samples with excellent resolution, but has
poor sensitivity because of the small detection volume and suffers from destacking of high …

Numerous analytical approaches have been developed to determine histamine levels in
food samples due to its health consequences. Consuming histamine over the Food and …

Early diagnosis of diseases depends on accessibility and the ability to detect associated
biomarkers. Using aptamers and equipping signal transducers with nanomaterials have …

Biogenic amines (BAs) are low molecular mass compounds formed by the microbial-
induced decarboxylation of specific amino acids. These molecules are markers of quality …

Background Histamine is a common biogenic amine (BA) that exists in foods, such as
seafood, beverages, fermented products and pickled foods. Since histamine is a food …

Histamine is a biogenic amine that can cause food poisoning in an increasing fraction of the
population. Histamine detection and quantification are crucial for evaluating the freshness of …

The microbiological characteristics of fresh shrimps during storage in ice (FSPI)(1–4.5° C)
and at ambient temperature (FSKAT)(27.5–29.5° C) was evaluated in Beninese selling …