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 well-known biomolecules, mostly for their toxic and carcinogenic
effects. Commonly, they are used as an indicator of quality preservation in food and …

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 evolution in foodstuff-monitoring processes has increased the number of studies on
biogenic amines (BAs), in recent years. This trend with future perspective needs to be …

This review presents an overall glance at selected instrumental analytical techniques and
methods used in food analysis, focusing on their primary food science research applications …

Background: Biogenic amines (BAs) can be defined as low molecular weight organic
nitrogen compounds formed by amino acid decarboxylation or by amination and …

Biogenic amines are ubiquitous bioactive compounds that are synthesized by living
organisms and perform essential functions for their metabolism. In the human diet, their …

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 …

Different analytical methods were tested and optimized for the determination of four biogenic
amines (BA) histamine, putrescine, cadaverine and tyramine produced by grape-associated …

Biogenic amines (BAs) are widely found in food as a consequence of diverse factors
including free amino acid availability, microbial production of decarboxylases, and variations …