Results 121 to 130 of about 414,998 (261)
Nucleic acid-based approaches to investigate microbial-related cheese quality defects [PDF]
, 2013 peer-reviewedThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking ...
Cotter, Paul D. +4 more
core +1 more source
Novel approaches for drug development against chronic primary pain: A systematic review
British Journal of Pharmacology, EarlyView.Abstract Chronic primary pain (CPP) persisting for more than 3 months, associated with significant emotional distress without any known underlying cause, is an unmet medical need. Traditional or adjuvant analgesics do not provide satisfactory pain relief for a great proportion of these patients.
Valéria Tékus +5 more
wiley +1 more source
Role of Starter Cultures on the safety of fermented meat products [PDF]
, 2019 Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
Elias, M., Laranjo, M., Potes, M.E.
core +1 more source
Clinical &Experimental Allergy, EarlyView.We provide the first evidence that pronounced release of DAO during anaphylaxis is restricted to patients with clonal mast cell disorder. This finding offers possible functional support for the reported association between KIT p.D816V and anaphylaxis severity.
Matija Rijavec +5 more
wiley +1 more source
Bacteriome and mycobiome profiling of liquid feed for finisher pigs on commercial pig farms
Scientific ReportsThe aim was to assess the quality of liquid feed for grow-finisher pigs across commercial pig farms by profiling the bacteriome and mycobiome of samples and determining biogenic amine concentrations.
J. T. Cullen +5 more
doaj +1 more source
Biogenic Amines in Dairy Products
Critical Reviews in Food Science and Nutrition, 2011 Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese.
Linares, Daniel M. +4 more
openaire +3 more sources
Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese [PDF]
, 2004 peer-reviewedThe effect of six strains of enterococci (three strains of Enterococcus faecalis, and one strain each of Ec. faecium, Ec. durans and Ec. casseliflavus) on flavour development and tyramine production in Cheddar cheese during manufacture and ...
Cogan, Tim +3 more
core
, 2011 A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union-related surveys, reports and consumption data.
Efsa Publication
semanticscholar +1 more source
Transfusion, EarlyView.Abstract Background The storage of red blood cells (RBCs) is essential for transfusion but leads to storage lesions that compromise RBC quality and increase the risk of transfusion‐related adverse effects, including allergic transfusion reactions (ATRs). Understanding storage‐induced metabolic change is crucial for enhancing transfusion safety.
Gürkan Bal +5 more
wiley +1 more source
Involvement of cyclic AMP in multiple, excitatory actions of biogenic amines on the cardiac ganglion of the horseshoe crab Limulus polyphemus [PDF]
, 1990 Cyclic AMP appears to be involved in several excitatory actions of amines on neurones of the Limulus cardiac ganglion. Amines selectively increase levels of cardiac ganglion cyclic AMP with a magnitude and time course similar
Groome, J. R., Watson, Winsor H., III
core +1 more source